Description
Delicious gluten free cinnamon rolls made with sourdough discard, perfect for a sweet breakfast.
Ingredients
Scale
- 220 grams gluten free flour blend
- 28 grams sugar
- 1 gram salt
- 7 grams rapid yeast
- 138 grams sourdough discard
- 42 grams unsalted butter (melted)
- 2 large eggs
- 99 grams milk or non-dairy
- 50 grams sugar (white or brown)
- 7 grams ground cinnamon
- 57 grams unsalted butter
- 1 1/2 cups powdered sugar
- 3–4 tablespoons milk or non-dairy
Instructions
- Add the 42 grams unsalted butter, 138 grams sourdough discard, 1/2 cup milk or non-dairy, and 2 large eggs to a stand mixer. Add 7 grams rapid yeast and mix on low speed until blended.
- Use a digital scale to measure 220 grams gluten free flour blend, 28 grams sugar, and 1 gram salt. Combine them in a mixing bowl and whisk to blend.
- Add the dry ingredients to the stand mixer. Insert a paddle attachment.
- Blend on low speed until everything is blended. This helps prevent the flour from flying out of the mixer. Turn the speed up and let the dough beat against the edges of the bowl for 30 seconds.
- Remove the dough from the stand mixer and shape it into a ball on a silicone mat. The dough should be workable and not sticky. If you used a different flour blend, you may need to sprinkle additional flour on the mat to prevent sticking.
- Use a rolling pin or your hand to press the dough into a rectangle shape. I pressed my dough to 1/2 inch thickness.
- In a small mixing bowl, melt 57 grams unsalted butter for 25 seconds. Add the 50 grams sugar and 7 grams ground cinnamon and mix well. Spread it over the dough.
- Tightly roll the dough the long way into a tight roll.
- Take a piece of sewing thread and place it under the roll towards the end. Twist the ends to cut through the roll. This is a great way to cut out the cinnamon rolls without squishing or flattening them.
- Place the gluten free cinnamon rolls in a parchment paper-lined 8×8 pan. Place a piece of plastic wrap loosely over the top. I rise my dough in an oven warmed to 150 to 175ºF. I put the pan in the oven and then keep the door cracked open to rise.
- Rise until the cinnamon rolls double in size, which should take 40 to 45 minutes. Remove the rolls from the oven. Preheat the oven to 350ºF.
- Bake the sourdough cinnamon rolls for 25-30 minutes, until they have a light golden color.
- Remove the rolls from the oven and place the pan on a cooling rack.
- Combine the 1 1/2 cups powdered sugar and 3-4 tablespoons milk or non-dairy and whisk. You can add more liquid or powdered sugar depending on how thick you want your icing. Spread the icing over the warm rolls.
Notes
- For best results, use a digital kitchen scale to measure ingredients.
- Any gluten free flour blend can be used, but results may vary based on the blend.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15 grams
- Sodium: 150 mg
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 70 mg