Gluten Free Sourdough Cinnamon Rolls

How to make amazing gluten-free sourdough cinnamon rolls

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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 snacks. See the section above if you want to make these cinnamon buns even healthier by replacing the brown sugar with a cinnamon date filling.


Units Scale


  • 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

Cinnamon Sugar Filling:

  • 3/4 cup packed light brown sugar
  • 1 Tbsp ground cinnamon
  • 2 Tbsp melted butter
  • 1/2 cup chopped walnuts (optional)


  1. Stir the instant yeast into the starter. Using instant yeast helps to boost the rising action of the wild yeast.
  2. Melt 1/2 cup of butter. Then measure 6 Tbsp into the dough (the rest will be brushed on after it’s rolled out).
  3. Combine all of the rest of the dough ingredients with the starter. Mix thoroughly. The dough should be firm enough that you can 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 a bit of extra flour. (The exact amount will depend on the hydration of your flour. I use GF oat flour for this recipe).
  4. Gently roll the dough into an 18″ by 12″ rectangle on a piece of parchment paper. Use flour as required, to help with the rolling.
  5. 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.
  6. Roll the dough along the 18″ side, into a tight cylinder and squeeze gently to even out the layers.
  7. Slice into 12 rolls using a sharp knife, and place them in a greased 8 x 8-inch glass dish with the cut side down. Cover with an air-tight lid or a damp tea towel, and let the buns rise at room temperature for 2-4 hours or in the fridge for up to 24 hours.
  8. Bake 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.
  9. Serve immediately, or store in an air-tight container after they’ve cooled. GF cinnamon rolls will last for up to 4 days on the counter, but I recommend freezing them to maintain freshness.


  • The stickiness of the dough will really depend on your flour mix. I like baking with 100% wholegrain flours because they have the best flavor. However, you can use any store-bought gluten-free flour blend. 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.