If you're a fan of sourdough baking, you know that managing your sourdough discard can be a challenge. But what if we told you that your discard could be transformed into something truly magical? Enter gluten-free sourdough discard cinnamon rolls—a delightful treat that combines the tangy flavor of sourdough with the sweet, comforting taste of cinnamon rolls. Perfect for those with gluten sensitivities or anyone looking to try something new, these cinnamon rolls are a must-try for any baking enthusiast.
Gluten-free baking has come a long way, and sourdough discard is a fantastic way to add depth of flavor and texture to your gluten-free creations. Sourdough discard, which is the portion of sourdough starter that you remove before feeding, is often discarded. However, it can be used in a variety of recipes, including these cinnamon rolls. The natural fermentation process in sourdough discard helps to break down gluten-free flours, making them easier to digest and adding a unique tangy flavor that pairs beautifully with the sweetness of cinnamon and sugar.
Before we dive into the recipe, let's take a look at the ingredients you'll need to make these gluten-free sourdough discard cinnamon rolls:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 2 1/2 cups |
| Sourdough discard | 1 cup |
| Milk (dairy or non-dairy) | 1/2 cup |
| Butter (or vegan alternative) | 1/4 cup, melted |
| Sugar | 1/4 cup |
| Egg | 1 large |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Cinnamon | 1 tbsp |
| Brown sugar | 1/2 cup |
In a large mixing bowl, combine the gluten-free flour blend, sourdough discard, milk, melted butter, sugar, egg, baking powder, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour, but be careful not to overmix. Cover the dough and let it rest for 30 minutes to allow the flours to hydrate.
After the dough has rested, roll it out on a lightly floured surface into a rectangle about 1/4 inch thick. If the dough is sticky, you can place a piece of parchment paper on top to make rolling easier.
In a small bowl, mix together the cinnamon and brown sugar. Sprinkle this mixture evenly over the rolled-out dough, leaving a small border around the edges. Gently press the filling into the dough to help it adhere.
Starting from one of the longer sides, roll the dough tightly into a log. Use a sharp knife or a piece of dental floss to cut the log into 12 equal pieces. Place the rolls cut-side up in a greased baking dish, leaving a little space between each roll to allow for rising.
Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. While the rolls are baking, you can prepare a simple glaze by mixing powdered sugar with a little milk or cream until you reach your desired consistency.
Once the cinnamon rolls are out of the oven, let them cool for a few minutes before drizzling the glaze over the top. Serve warm and enjoy!
Yes, you can use regular sourdough discard, but keep in mind that the recipe is designed to be gluten-free. If you're not concerned about gluten, feel free to use regular sourdough discard.
A blend of rice flour, tapioca starch, and potato starch works well for this recipe. You can also use a pre-made gluten-free flour blend, but make sure it contains xanthan gum or another binding agent to help with texture.
Yes, you can prepare the rolls up to the point of baking, cover them tightly, and refrigerate overnight. In the morning, let them come to room temperature before baking as directed.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. To reheat, simply microwave for a few seconds or warm in the oven.
Gluten-free sourdough discard cinnamon rolls are a delightful way to use up your sourdough discard while creating a treat that everyone can enjoy. The tangy flavor of the sourdough pairs beautifully with the sweet cinnamon filling, making these rolls a perfect addition to your breakfast or brunch table. Whether you're gluten-free or just looking to try something new, this recipe is sure to become a favorite. Happy baking!
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