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
Prep Time: 10 minutes night before and 30 minutes next morning
Cook Time: 35 minutes
Servings: 4-6 servings
Ingredients:
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
Directions:
Night Before:
- Cut the cold butter into 2 ½ cups of flour and physllium husk powder.
- Add sourdough starter, milk and maple syrup. Mix into a sticky dough.
Morning: Preheat oven to 350 degrees and grease a cast iron skillet.
- Mix salt, baking powder, and baking soda in a small bowl.
- Using a rubber spatula kneed the baking soda mix into the sticky dough.
- With GF flour on your hands, kneed the sticky dough into a ball.
- 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.
- Prepare the Cinnamon filling by mixing all the ingredients together.
- Remove the top piece of parchment paper and spread the filling on the rectangular dough.
- Very carefully use the bottom piece of parchment paper and roll the dough into a tight log.
- With a wet blade cut the dough into 1 ½ to 2 inch pinwheels. Wet the knife between each cut for clean cuts.
- Arrange pinwheels face up in a greased cast iron skillet with a little room in-between them for expansion.
- 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.
