Sourdough Gluten Free Cinnamon Roll Recipe

Things needed for Sourdough starter

32 ounce glass jar

Water

Cheese Cloth

Flour

Sourdough Starter Packet

I used Millet flour to make my sourdough starter completely gluten free but you can also use regular wheat flour.

Next steps

Combine the starter, water and flour in a jar with a cheese cloth over the top 

You slowly increase the flour to water ratio every 12 To 24 hours for 1 week. It’s called “feeding the starter” The step by step instructions come with the starter. It takes seconds per day to do this.

You end up with about 2 cups of starter when it’s all done. The average bread recipe uses about 1/2 cup to a a cup of starter per recipe. My two cup starter allowed me to make a recipe of 12 cinnamon rolls and 20 dinner rolls. If you don’t have time to use it right away, just store in the frig in a sealed container till ready to use. 

The sourdough can be added to any bread recipe for that wonderful fermented health benefit. 

I like to always have a starter ready to go during the holidays. I usually keep two going at different stages all the time. It’s like science experiment. It’s really fun!! 

Cinnamon Roll Recipe

Cinnamon rolls are a treat for breakfast, but can often seem daunting and complicated. In this cinnamon roll recipe you get the ease (and yumminess) of a biscuit dough along with the benefits of the long fermentation time. That, combined with the deliciously sweet cinnamon filling, is enough to make these your new go-to cinnamon roll recipe.

FILLING:

1/2 cup sucanat or brown sugar

1 1/2 teaspoons cinnamon

6 tablespoons butter, melted

INGREDIENTS:

1/2 cup cold butter, cut into small chunks

2 1/2 cups all-purpose flour

1/2 cup sourdough starter

1 Tbsp. sugar, honey, or maple syrup

1 cup milk or cultured milk (yogurt, milk kefir, or buttermilk)

3/4 tsp. salt1 tsp. baking powder

1/2 tsp. baking soda

INSTRUCTIONS:

At least seven hours before baking, prepare the dough for a long fermentation. Start by cutting the butter into the flour until it is in small pieces. Stir in the starter, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot in your kitchen for 7 to 12 hours.

Preheat oven to 350°F. When ready to commence baking, combine salt, baking powder, and baking soda in a very small bowl until evenly mixed. Sprinkle this over your fermented dough and knead until it comes together into a cohesive, soft dough.

In a small bowl combine filling ingredients until they form a paste.

Roll dough out into a 1/4 to 1/2 inch thick rectangle. Spread filling evenly over dough. Roll dough tightly and cut into 1/2 inch thick pieces.

Place in a 12-inch cast-iron skillet and bake in pre-heated oven for 20 to 30 minutes or until golden brown on top and bottom.

ENJOY!!!