Gluten-free sourdough cinnamon buns are rich, chewy and delicious. They have 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, rice flour 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 the acidity of the ferment, to get a double rise
So next time you make gluten-free cinnamon buns, use a sourdough starter!
A low sugar option
We actually don’t really eat sugar in our house. It’s something we started when my kids were young, so they don’t even enjoy overly sweet flavours.
While I wrote and tested this recipe as a traditionally sugared cinnamon bun, I actually make a sugar-free version on a more regular basis. It’s a healthy and delicious option for breakfast or as a school snack.
The easiest way to make sugar-free cinnamon buns is to use a sugar alternative. My favourite filling is a cinnamon date spread. Here’s how to make this high in fibre cinnamon bun filling:
- The cinnamon bun dough still needs added sugar to feed the yeast. If you want a less sweet dough, reduce the sugar to 1 tbsp.
- Make a date paste using 1/2 lbs. of dates. Halve and pit the dates. Place them in a pot with 3/4 cup of water and 1 tbsp of ground cinnamon. Bring to a boil and simmer for 5 minutes.
- Remove from the heat and add 1/4 cup of butter. Puree the dates into a smooth paste, which can be spread evenly on the rolled-out cinnamon bun dough. It’s a bit goopy so, roll carefully.
- Follow the rest of the recipe directions as written and enjoy your low sugar cinnamon bun!
Gluten Free Sourdough Cinnamon Buns
Using a gluten-free sourdough starter helps to make a rich, chewy and delicious gluten-free cinnamon bun. These buns are perfect for breakfast, brunch or snack. See the section above if you want to make these cinnamon buns even healthier by replacing the brown sugar with a cinnamon date filling.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Sourdough
- Cuisine: American
- Diet: Gluten Free
- 1 cup sourdough starter
- 1 tsp instant bread yeast
- 3 cups gluten-free flour (+ 1/2 cup for rolling)
- 3 large egg
- 1/4 cup sugar
- 6 tbsp unsalted butter, melted
- 2 tsp of xanthan gum
- 3/4 tsp salt
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
- 1/2 cup chopped walnuts (optional)
- Stir the instant yeast into the starter. Using instant yeast helps to boost the rising action of the wild yeast.
- Melt 1/2 cup of butter. Then measure 6 tbsp into the dough (the rest will be brushed on after it’s rolled out).
- Combine all of the rest of the dough ingredients with the starter. Mix thoroughly. The dough should be firm enough that you may need to knead in the last bit of flour. Let the dough rest for five minutes to hydrate. Then knead it a few times to bring it into a smooth ball. If it is still sticky add in a bit of extra flour.
- Gently roll the dough into an 18″ by 12″ rectangle on parchment paper. Use flour as required, to help with the rolling.
- Brush the rest of the melted butter over the rectangle, then sprinkle on the cinnamon and sugar. Sprinkle on chopped walnuts if you are using them.
- 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 9×9″ glass dish with the cut side down. Leave the buns to rise at room temperature for 2-4 hours or in the fridge for up to 24 hours.
- Cook at 350 F for 30-40 min (until browning.) Turn upside down immediately upon removing from the oven so the yummy cinnamon sugar drizzles throughout the cinnamon buns.
- The stickiness of the dough will really depend on your flour mix. I like baking with 100% wholegrain flours because they have the best flavour. However, you can use any store-bought flour (affiliate link). Just omit the xantham gum if your flour mix already contains a binder.
- Here’s my recipe for a gluten-free sourdough starter. It takes 3-5 days to get a good starter with rice or oat, so plan ahead! Alternatively, buckwheat and teff will both make a strong starter in around 24 hours.
Keywords: breakfast, brunch, snack, cream cheese frosting, sugar-free, traditional, fall, winter, spring, treat