Gluten-Free Sourdough Cinnamon Rolls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy gluten-free sourdough cinnamon rolls made with an active sourdough starter and naturally leavened without commercial yeast. A time-intensive breakfast treat with complex flavor from the fermentation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 g whole psyllium husk
- 160 g filtered water
- 25 g honey or maple syrup
- 75 g millet flour
- 75 g sorghum flour
- 45 g tapioca starch
- 65 g potato starch
- 1 teaspoon baking powder
- 4 g sea salt
- 120 g active gluten-free sourdough starter
- 20 g full-fat coconut milk
- 1 egg (room temperature)
- 130 g vegan butter (room temperature, dairy butter is fine as well)
- 70 g coconut sugar
- 2 tablespoons cinnamon
- 1/2 cup (120ml) full-fat coconut milk (for pouring on top before baking)
- 300 g full-fat coconut milk
- 1.5 tablespoon (10-12g) cornstarch
- 30 g honey or maple syrup
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 820M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 40m
- Sodium
- 280mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 545mg
- Calcium
- 110mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 280MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.