Tender gluten-free sourdough cinnamon rolls with cinnamon swirl and vanilla glaze. Overnight rise.
Ingredients
- 250g brown rice flour
- 80g sorghum flour
- 40g tapioca flour
- 20g psyllium husk
- 50g caster sugar
- 5g fine sea salt
- 1 large egg
- 180g warm milk
- 100g active GF sourdough starter
- 60g melted butter (dough)
- FILLING: 80g soft butter, 100g brown sugar, 15g ground cinnamon
- GLAZE: 100g icing sugar, 20g softened cream cheese, 30g milk, 1 tsp vanilla
Method
- Make dough. Whisk all flours, psyllium, sugar and salt. Beat in egg, milk, starter and melted butter until smooth. The dough will be soft and slightly sticky.
- Cold rise. Cover and refrigerate 8-12 hours overnight. Cold retard develops flavour and firms the dough for rolling.
- Roll out. On a rice-floured surface with parchment, roll the dough into a 25x35cm rectangle about 8mm thick.
- Fill + roll. Spread soft butter across the whole surface. Sprinkle evenly with brown sugar and cinnamon. Using the parchment to lift, roll into a tight log from the long edge.
- Cut + arrange. Slice into 9 equal rounds with a sharp knife (or dental floss). Arrange in a buttered 23cm cast iron pan or baking dish.
- Second rise. Cover and let rise at room temperature 1-2 hours until visibly puffy.
- Bake. Bake at 190°C for 25-30 minutes until deep golden. Cool 10 minutes.
- Glaze. Whisk glaze ingredients until smooth. Drizzle over warm rolls.
Baker's tip: Dental floss cuts through the roll cleanly without squashing. If dough tears when rolling, patch with wet fingertips. Do not skip the cold retard — essential for structure.
Frequently asked questions
Can I make these dairy-free?
Yes — substitute butter with plant butter (Naturli or Flora), and use oat milk. The cream cheese in the glaze can be swapped for coconut cream.
Can I make the rolls the day before?
Yes — arrange in the pan, refrigerate overnight, bring to room temperature 1-2 hours before baking.
