We've really enjoyed the variety using a gluten-free sourdough starter gives. It's very forgiving in many recipes, since the rising time is so long. These cinnamon swirl rolls are my 'easy' take on my normal cinnamon roll recipe. I even made them one day when we lost electricity and since it was cold they didn't rise until the electricity was back and the house heated back up - and still they worked out wonderfully! The best part is that if you freeze the rolls, and freeze the glaze in a separate container, they can be heated up for a delicious breakfast or snack anytime! Enjoy!
.JPG)
Easy Sourdough Cinnamon Swirl Rolls
Makes 15 rolls
Butter a 9x13 pan.
Mix in a large bowl:
3/4 cup white rice flour
3/4 cup potato starch
3/4 cup tapioca starch
1 cup brown rice flour
4 tsp xanthan gum
1 tsp salt
In a mixer, combine:
1/2 cup gluten-free sourdough starter
1 cup lukewarm water
3 eggs, room temperature
1 Tbsp honey
1 1/2 Tbsp maple syrup
4 Tbsp oil
Add in dry ingredients and beat 1-2 minutes, until nice and smooth.
While that's beating, mix together in a small bowl:
1/4 cup butter, melted
3/4 cup brown sugar
2 Tbsp cinnamon
Scoop spoonfuls of the cinnamon filling into the mixer and let mix briefly, until just swirled.
Using a large cookie scoop, scoop 15 scoops into a buttered 9x13 pan. Cover pan with plastic wrap. Set in a warm place and let rise 4-5 hours, until properly puffed up. It won't look like they're rising for a good 2 hours.
Bake at 350F for 30-35 minutes. Set pan on a cooling rack.
While still warm, drizzle with cream cheese glaze (below). Note: These freeze well if you don't add glaze. You can freeze the rolls in one bag and the glaze in a separate bag/container and remove/warm as desired. They'll be just as delicious.
Enjoy!
Cream Cheese Glaze
Mix together in a bowl, until smooth:
1.5 - 2 oz cream cheese, softened (approx 1/8 of a container)
1 Tbsp butter, softened
3/4 tsp vanilla bean paste or extract
1 cup powdered sugar
Add milk by teaspoonfuls, until you have your preferred consistency.
Put glaze in a ziploc baggie. Snip a corner and drizzle over your swirl rolls. Enjoy!
.JPG)
Easy Sourdough Cinnamon Swirl Rolls
Makes 15 rolls
Butter a 9x13 pan.
Mix in a large bowl:
3/4 cup white rice flour
3/4 cup potato starch
3/4 cup tapioca starch
1 cup brown rice flour
4 tsp xanthan gum
1 tsp salt
In a mixer, combine:
1/2 cup gluten-free sourdough starter
1 cup lukewarm water
3 eggs, room temperature
1 Tbsp honey
1 1/2 Tbsp maple syrup
4 Tbsp oil
Add in dry ingredients and beat 1-2 minutes, until nice and smooth.
While that's beating, mix together in a small bowl:
1/4 cup butter, melted
3/4 cup brown sugar
2 Tbsp cinnamon
Scoop spoonfuls of the cinnamon filling into the mixer and let mix briefly, until just swirled.
Dough with cinnamon swirl mixed in briefly.
Using a large cookie scoop, scoop 15 scoops into a buttered 9x13 pan. Cover pan with plastic wrap. Set in a warm place and let rise 4-5 hours, until properly puffed up. It won't look like they're rising for a good 2 hours.
Rolls after rising, ready to be baked.
Bake at 350F for 30-35 minutes. Set pan on a cooling rack.
Rolls after baking. You can leave them to cool in the pan.
While still warm, drizzle with cream cheese glaze (below). Note: These freeze well if you don't add glaze. You can freeze the rolls in one bag and the glaze in a separate bag/container and remove/warm as desired. They'll be just as delicious.
Enjoy!
Cream Cheese Glaze
Mix together in a bowl, until smooth:
1.5 - 2 oz cream cheese, softened (approx 1/8 of a container)
1 Tbsp butter, softened
3/4 tsp vanilla bean paste or extract
1 cup powdered sugar
Add milk by teaspoonfuls, until you have your preferred consistency.
Put glaze in a ziploc baggie. Snip a corner and drizzle over your swirl rolls. Enjoy!
These look wonderful! I am going to make these tonight. Thank you for the recipe.
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