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gluten-free sourdough discard cinnamon rolls

Gluten-free Sourdough Discard Cinnamon Rolls

Tender, sweet gluten-free cinnamon rolls made with sourdough discard. No long fermentation needed.
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Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup warm milk
  • 150 g active gluten-free sourdough discard
  • 1/4 cup white sugar
  • 1 egg
  • 1/3 cup unsalted butter melted
  • 1 1/2 tsp vanilla
Dry Ingredients
  • 330 g gluten-free bread flour
  • 30 g almond flour
  • 1 tsp salt
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
Filling
  • 3-4 tbsp melted butter for brushing
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1-2 tbsp cinnamon

Method
 

  1. Mix warm milk, discard, and sugar.
  2. Add the egg, melted butter, and vanilla.
  3. Stir in the bread flour, almond flour, salt, baking powder, and baking soda.
  4. Dust your surface with cornstarch.
  5. Roll into a rectangle, brush with melted butter, and sprinkle with brown sugar, white sugar, and cinnamon.
  6. Cut into strips, roll, rise 1 hour, bake at 350 for 25–30 minutes.
  7. Top with cream cheese or vanilla icing.

Notes

Use a nut-free flour in place of almond flour if needed.

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