Gluten free sourdough cinnamon buns are rich, chewy and delicious. They are a 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, use a sourdough starter!
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 delicious for breakfast, brunch or snack. See the notes at the bottom of the recipe if you want to make these cinnamon bun even healthier by omitting the sugar.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Sourdough
- Cuisine: Gluten Free
- 1 cup sourdough starter
- 1 tsp instant bread yeast
- 3 cups gluten free flour mix (+ 1/2 cup for rolling)
- 3 large egg
- 1/4 cup sugar
- 6 tbsp unsalted butter, melted
- 1 tbsp of xanthan gum
- 3/4 tsp salt
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 1/2 tablespoons melted salted butter
- 1/2 cup walnuts (optional)
- Stir the instant yeast into the starter to dissolve. This is only to help boost the rising action of the natural yeast.
- Combine all of the dough ingredients with the starter. Mix thoroughly. The dough should be firm enough that you will need to knead in the last bit of flour. If it is still sticky add in an extra 1/2 cup of flour.
- Gently roll the dough into an 18″ by 12″ rectangle on parchment paper. Use flour as required, to help with the rolling.
- Brush 1 1/2 tbsp of 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 out 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.)
- Here’s my recipe for a gluten free sourdough starter. It takes 3-5 days to get a good starter, so plan ahead! However, if you are short on time, buckwheat and teff will both make a strong starter in around 24 hours.
- Either buy a store-bought flour, or use my recipe to create your own.
- If you want to make a sugar free cinnamon bun, omit the sugar in the dough. Make a sugar-free filling as follows: melt 1/2 cup of butter, then stir in 1 tbsp of cinnamon and 1/2 cup of date sugar (affiliate link.) Sprinkle this mixture over the dough instead. If you want a bit more added sweetness add 1/2 cup of raisins.
- I recommend topping your cinnamon buns with a probiotic kefir cheese frosting or cashew cheese frosting.
Keywords: breakfast, brunch, snack, cream cheese frosting, sugar-free, traditional, fall, winter, spring, treat