Looking for the perfect gluten free cinnamon buns recipe? Try these gluten free sourdough cinnamon buns. They are rich, chewy and delicious. Everything you could want in a cinnamon bun, except the gluten!
Why use sourdough?
It is hard to make delicious, rich-tasting, chewy, gluten free bread products. Starches, bean flours and xantham gum just don’t taste that good. Wholegrain gluten free flours are flavourful and nutty, but result in a dense slice of bread.
Sourdough fermentation solves all of these problems:
- by breaking down the complex proteins and carbohydrates in wholegrain flours
- adding flavour to baked goods
- using the rising action of yeast, coupled with acidity of the ferment, to get a double rise
So next time you make gluten free cinnamon buns, try using a sourdough starter!
Gluten Free Sourdough Cinnamon Buns
Author: Emillie
Serves: 12
Ingredients
- Starter:
- 1 cup sourdough starter (see notes)
- 1 cup gluten free flour mix
- Dough:
- 1¾ cups gluten free flour mix
- 4 egg yolks (see notes)
- 1 egg
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
- 1 tbsp of xanthan gum
- ½ tsp baking soda
- ¾ tsp salt
- Filling:
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1½ tablespoons melted salted butter
Instructions
- Mix the sourdough starter with 1 cup of flour and allow to ferment for 4-24 hours. It will be very firm, but you want to feed your starter prior to adding in all the eggs and butter.
- Combine all of the dough ingredients with the starter. Mix thoroughly. The dough should be fairly firm. If it is very sticky, refrigerate for 30 minutes to let the butter firm up the batter.
- Gently roll the dough into an 18" by 12" rectangle on parchment paper. Use flour as required, to help with the rolling. Brush the remaining melted butter over the rectangle, then sprinkle on the cinnamon and sugar. (At this point you could also add ½ cup of raisins or walnuts).
- Roll the dough along the 18" side, into a tight cylinder and squeeze gently to even out the layers.
- Slice into 12 rolls, and place them in a greased 9x9" glass dish with the cut side down. The baking soda will act right away so you don't need to wait for them to rise.
- Cook at 350 F for 30-40 min (until browning.)
Notes:
-Here’s my recipe for a gluten free sourdough starter. It takes 3-5 days to get a good starter, so plan ahead!
-Either buy a store-bought flour
, or use my recipe to create your own.-I like the richness that comes from using the 4 egg yolks in this recipe. However, you could replace the 4 yolks with 1 whole egg.
-Feel free to replace the sugar with a granular sweetener of your choice. I usually use date sugar.
-I recommend topping your gluten free cinnamon buns with a kefir cheese frosting or cashew cheese frosting because it is delicious and probiotic!
Can I freeze them prior to baking?
I usually bake, then freeze my gf baking (because I like to simply microwave then eat 🙂 ) However, I think that should work. Sourdough is supposed to survive freezing. Let me know how it goes!
Yeah this doesn’t seem quite right, I followed the recipie…the fermented overnight was very dry being 1:1 and the dough was very crumbly and it didn’t really rise at all in the oven, normally a cinnamon roll dough is much wetter so I am wondering if the amounts are off or if I should have added water or something, the taste was great but it really was just a crumbly mess
Interesting. I made this recently without any issues. The sourdough ferment is with only 1 cup of flour. The rest is added with the remaining liquid. Did you use all of the egg? It’s 1 egg and 4 yolks, or 2 eggs. The eggs would help with the crumbling as well. The rest of the liquid comes from the melted butter.
I will double check the recipe again this weekend. Thanks!