Gluten & Dairy-Free Sourdough Cinnamon Rolls
The Wrote Oat
November 10, 2023
Hello and happy Friday! This is the best cinnamon roll recipe I have ever made, gluten free or “regular” gluten-containing! The rolls are soft and slightly chewy thanks to the gluten-free sourdough, the filling is just right, not too sweet or bitter (like some recipes that call for too much cinnamon!), and the dairy-free cream cheese icing is just the right amount to cover the rolls but not make them drown in it.
This recipes does take some time (about 8-9 hours) due to the sourdough but allows the flavor to develop beautifully!
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Ingredients
Adjust Servings
| 1 Tbsp honey | |
| 290 grams active, peaked sourdough starter | |
| 80 grams The Wrote Oat Flour Blend see below for the recipe link | |
| 65 grams tapioca flour tapioca flour and tapioca starch are the same | |
| 150 grams soy milk For dairy-free, I find soy milk works best, but coconut or almond milk may also work. | |
| 80 grams The Wrote Oat Flour Blend | |
| 65 grams tapioca flour | |
| 2 Tbsp soy milk | |
| 2 Tbsp dairy-free butter, melted | |
| 2 tsp yeast make sure it's gluten-free | |
| 1 tsp baking soda | |
| 2 Tbsp milk | |
| 1 tsp salt | |
| 1/2 - 3/4 cup The Wrote Oat Flour Blend | |
| 5 Tbsp dairy-free butter, melted | |
| 1/4 cup brown sugar | |
| 1/4 cup white sugar | |
| 1 Tbsp ground cinnamon | |
| 2 cups powdered sugar | |
| 1 tsp maple syrup | |
| 4 oz dairy-free cream cheese |
The Wrote Oat Flour Blend
| 600 grams white rice flour | |
| 285 grams brown rice flour | |
| 230 grams potato starch | |
| 115 grams tapioca flour or sorghum flour |
Directions
1.
Preferment Overnight
In a medium bowl, combine well: 1 Tbsp honey, 290 grams sourdough starter, 80 grams The Wrote Oat Flour Blend, 65 grams tapioca flour, and 150 grams soy milk.
Allow to preferment in a cold oven with the oven light on overnight or for 6-8 hours.
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2.
Combine Flours
In a small bowl, combine another 80 grams The Wrote Oat Flour Blend, 65 grams tapioca flour, 1 tsp baking soda, 2 Tbsp sugar, and 1 tsp salt. Set aside.
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3.
Create Yeast Mixture
In a medium medium bowl, combine 2 Tbsp melted dairy-free butter, 2 Tbsp soy milk, and 2 tsp instant or active dry yeast (make sure it's gluten-free).
Set aside and allow to bloom for 5-10 minutes.
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4.
Combine Yeast Mixture & Sourdough Preferment
Add the yeast mixture and the flour mixture to the sourdough mixture. Combine well.
Knead in the bowl until smooth. Cover and allow to rise for 1.5 - 2 hours in a warm place (I let mine rise in the cold oven with the oven light on).
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5.
Shape the Cinnamon Rolls, part 1
Add 1/2 - 3/4 cup The Wrote Oat Flour Blend to the dough so that it's workable and pliable for shaping into rolls.
Onto a large parchment paper sheet, press out the dough into a rectangle ~12x9 inches.
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6.
Cinnamon Roll Filling
Combine the filling in a small bowl: 1/4 cup brown sugar, 1/4 cup white sugar, and 1 Tbsp cinnamon.
Brush the 5 Tbsp of melted dairy-free butter onto the pressed out dough. Sprinkle the filling over the brushed-on butter in an even layer.
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7.
Shape the Cinnamon Rolls, part 2
Using the parchment to assist in rolling by gently lifting the parchment paper up to cause the dough roll over on itself, roll the dough from the long side into a log.
The cinnamon roll log may start to flatten and not hold it's shape. That's ok; this is part of gluten-free baking.
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8.
Place Cinnamon Rolls into Baking Dish
Grease a large baking dish (large pie plate or similar). With a sharp knife, cut the cinnamon roll log into 8 even pieces.
Place each roll into the baking dish in an even fashion. I placed seven along the edges of the baking dish and one in the center. The rolls may not hold their shape well; just do the best you can, even if it means the rolls become blobs (as mine did!) The rolls will still rise well and taste delicious! Cover and allow to rise for 30 minutes.
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9.
Bake the Cinnamon Rolls
Preheat the oven to 375* F. Bake for 25-35 minutes.
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10.
Make the Dairy-Free Cream Cheese Icing
Gently warm the dairy-free cream cheese in a small bowl in the microwave so that it is smooth for the icing. Add the 2 cups of powdered sugar and the teaspoon of maple syrup and whisk well until smooth.
Evenly ice the cinnamon rolls and serve warm.
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