Gluten Free Sourdough Cinnamon Rolls

This has become my go to weekend breakfast staple! This recipe was probably the hardest thing I have created so far. The first few times I tried to make gluten free cinnamon rolls, they didn’t really rise, then the dough fell apart when I made them, and they were too dry and chalky tasting. Long story short, making dairy free and gluten free cinnamon rolls was hard.

To be perfectly honest with you I still haven’t mastered a good dairy free, refined sugar free frosting/glaze for these. I actually just sweeten coconut, goat, or Greek yogurt with a little maple syrup and that’s my topping. Honestly it makes me feel better about eating 4 at a time when they just have yogurt on them.

This recipe is best made in a cast iron skillet. If you don’t have one of those, I recommend using a greased glass dish or a casserole dish. You also need to start this recipe the night before so that the dough has time to rise! So you have to be proactive….which sometimes is a huge fail for me. Also check out my Gluten Free Sourdough Starter recipe if you don’t already have one.

Gluten Free Sourdough Cinnamon Rolls

  • Servings: 4-6
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Prep Time: 10 minutes night before and 30 minutes next morning

Cook Time:  35 minutes

Servings: 4-6 servings


2 ½ cups Gluten Free Flour and extra for dusting (xanthan gum free) 

3 TBSP Physsilium husk powder

½ cup sourdough starter (active bubbling)

½ cup cold butter cut into small chunks (use miyokos or earth balance)

1 cup almond milk plus 2 TBSP

1 TBSP maple syrup

1 tsp baking powder

¾ tsp salt

½ baking soda

Cinnamon Filling

4 tablespoons ghee melted

¾ cup coconut sugar


Night Before:

  1. Cut the cold butter into 2 ½ cups of flour and physllium husk powder.
  2. Add sourdough starter, milk and maple syrup. Mix into a sticky dough.

Morning: Preheat oven to 350 degrees and grease a cast iron skillet.

  1. Mix salt, baking powder, and baking soda in a small bowl.
  2. Using a rubber spatula kneed the baking soda mix into the sticky dough.
  3. With GF flour on your hands, kneed the sticky dough into a ball.
  4. Sprinkle a piece of parchment paper with GF flour and place ball on parchment, place another sheet of parchment paper on top of ball, roll out dough into a rectangular shape.
  5. Prepare the Cinnamon filling by mixing all the ingredients together.
  6. Remove the top piece of parchment paper and spread the filling on the rectangular dough.
  7. Very carefully use the bottom piece of parchment paper and roll the dough into a tight log.
  8. With a wet blade cut the dough into 1 ½ to 2 inch pinwheels. Wet the knife between each cut for clean cuts.
  9. Arrange pinwheels face up in a greased cast iron skillet with a little room in-between them for expansion.
  10. Bake at 350 degrees for 35 minutes. Let cool for 15 min before icing or eating.

Notes about this recipe

I purposefully didn’t make a frosting for this recipe. I don’t like paleo icings or frostings I feel like they never turn out very good. The filling in the middle is so sweet that I like to balance it out by adding plain yogurt on top as the icing. I use either plain Coconut Cult yogurt or Redwood Hill Farms plain goat yogurt.

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