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Gluten-Free Sourdough Discard Cinnamon Rolls

Three gooey gluten free sourdough discard cinnamon rolls stacked and dripping with white icing on a granite counter.
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Make soft, gooey gluten-free cinnamon rolls using your sourdough discard. This recipe provides simple steps for naturally leavened, delicious sweet rolls without traditional wheat flour.

Ingredients

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  • 1 cup active gluten-free sourdough discard (fed 4–12 hours prior)
  • 1/2 cup warm milk (dairy or non-dairy)
  • 1/4 cup melted butter or coconut oil, plus more for greasing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups high-quality gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 3/4 cup packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Combine the warm milk, sourdough discard, melted butter, egg, and vanilla extract in a large bowl. Mix until just combined.
  2. In a separate bowl, whisk together the gluten-free flour blend, granulated sugar, salt, and baking powder.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer or by hand until a shaggy, slightly sticky dough forms. Do not overmix.
  4. Cover the bowl and let the dough rest at room temperature for 1 hour. This allows the gluten-free flour to hydrate fully.
  5. Prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and spreadable.
  6. Lightly dust a large piece of parchment paper with gluten-free flour. Turn the dough out onto the paper. Dust the top lightly.
  7. Roll the dough into a rectangle approximately 10×14 inches. Gluten-free dough may tear; patch gently if needed.
  8. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border on one long edge.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Wrap the log tightly in plastic wrap and freeze for 30 minutes. This firms the dough for easier slicing.
  11. Preheat your oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
  12. Remove the dough log from the freezer and slice it into 12 equal rolls using a sharp, un-serrated knife or dental floss.
  13. Place the rolls cut-side up in the prepared baking dish. Cover loosely with plastic wrap and let them proof in a warm spot for 45 to 60 minutes. They will puff slightly but will not double in size like wheat dough.
  14. Bake for 22 to 28 minutes, or until the tops are golden brown and the center is set.
  15. While the rolls cool slightly, prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  16. Drizzle the glaze generously over the warm rolls before serving.

Notes

  • For the softest rolls, use a high-quality gluten-free flour blend that contains binders like xanthan gum.
  • If your discard is very active, reduce the proofing time slightly.
  • If you prefer dairy-free rolls, use non-dairy milk and coconut oil instead of butter in the dough and filling.
  • For a gooey texture, do not overbake the rolls. Check them at 22 minutes.

Nutrition

Find it online: https://cheffinity.com/gluten-free-sourdough-discard-cinnamon-rolls/