Gluten-Free Sourdough Cinnamon Rolls (Chai-Infused)

Having a gluten-free sourdough starter is truly the gift that keeps on giving, and these chai-infused gluten-free sourdough cinnamon rolls are a perfect example of that magic. Who wouldn’t love a batch of soft, fluffy, warm, and fragrant cinnamon rolls during the colder months?

Recently, I’ve been obsessed with chai, and one day it hit me—why not infuse my cinnamon rolls with those comforting flavors? You can skip the chai infusion if you prefer a simpler process, but trust me, the extra step is well worth it.

What Makes this Cinnamon Roll Recipe Special?

These rolls are made with a gluten-free sourdough starter and a blend of gluten-free flours. Thanks to the fermentation process, they offer the health benefits of sourdough: easier digestion and enhanced nutrient absorption. If you have celiac disease or are avoiding gluten for health reasons, these cinnamon rolls are a perfect indulgence.

For the milk, I chose an A2-casein, full-fat, non-homogenized option from grass-fed cows, which is easier to digest. You can also substitute with plant-based milks like tigernut, hemp, or almond milk.

We also like to keep things low-sugar or sugar-free around here. So, while I use 5 teaspoons of sugar to sweeten the chai-infused milk (most of it is consumed during the fermentation process), I prefer to use a non-caloric sweetener, like allulose or monk fruit, for the filling. Feel free to use granulated sugar, your favorite sweetener, and adjust the quantity to your liking.

Unlike traditional sourdough cinnamon rolls, this recipe doesn’t require a lengthy or complicated shaping and fermentation process. You can make the preferment and bake them all in one day, with minimal hands-on time.

If you’re new to gluten-free sourdough, I encourage you to check out my Gluten-Free Sourdough Guide for Beginners. It includes everything from how to make and maintain your starter to the methods I use in my recipes, along with plenty of photos and inspiration.

Now, let’s make some gluten-free cinnamon rolls!

My Baking Schedule

You can adjust the schedule to fit your day, but here’s how I typically make them:

• Morning (8 a.m.): I feed my starter and make the preferment (also known as levain) for the cinnamon rolls. My process is usually at room temperature (around 22°C / 72°F), but if I want to speed it up, I place it in a warmer spot. The preferment is ready when it doubles in size.
• Noon (12 p.m.): I prepare the chai infusion and let the milk cool to lukewarm.
• 1 p.m.: The preferment should be ready. I make the dough and let it ferment for an hour. While waiting, I prepare the filling.
• 2 p.m.: I shape and fill the cinnamon rolls, then place them in a baking dish. I cover them and let them rise for another hour in a warm spot. During this time, I get the oven preheated.
• 3 p.m.: I bake the cinnamon rolls for about 40-45 minutes. Once they’re out of the oven, I let them cool for 15 minutes, then pull them apart and prepare them for serving. While they are baking, I also make the frosting.

By 4 p.m., you’ll have warm, soft, and delicious cinnamon rolls on the table, perfect for an afternoon treat or even dinner. Any leftovers can be frozen and reheated for another day.

Ingredients to Make Gluten-Free Sourdough Cinnamon Rolls

Preferment (Make 4-6 hours before mixing the dough):

• 20 grams of active sourdough starter
• 70 grams of flour mix (35 grams of millet + 35 grams of sorghum)
• 60 grams of water (or enough to form a well-hydrated paste)

Dough:

• 100 grams of sorghum flour
• 100 grams of millet flour
• 100 grams of tapioca starch/flour
• 30 grams of almond flour
• 4 grams of salt
• 12.5 grams of psyllium husk powder
• 20 grams of inulin powder
• 290 grams of chai-infused full-fat milk (see instructions below)
• 150 grams of preferment
• 50 grams of melted butter (cooled)
• 1 medium egg (60 grams), beaten
• 5 teaspoons of sugar

Chai Infusion:

• 4 green cardamom pods
• 1 small Ceylon cinnamon stick
• Small piece of fresh ginger
• 3 cloves
• 2 black peppercorns
• Pinch of saffron
• 1 tablespoon of black tea leaves
• 120 milliliters (1/2 cup) of water

Filling:

• 60 grams of soft butter
• 2 to 3 tablespoons of granulated sugar or a natural sweetener (allulose works well); adjust sweetener to your preference. 
• 1 tablespoon of cinnamon powder

Glaze:

• 2 tablespoons of soft butter
• 150 grams of mascarpone cheese
• 1 tablespoon of powdered sweetener or sugar
• 1/2 teaspoon of vanilla extract
• 2 to 3 tablespoons of milk (to adjust texture)

Step by Step Instructions

To Make the Preferment:

• Mix 20 grams of sourdough starter, 70 grams of flour mix, and 60 grams of water until you have a smooth paste.
• Let it rest for about 6 hours at room temperature (around 22°C / 72°F), or until doubled. For a quicker rise, keep it in a warm spot (around 27°C / 80°F). 

To Make the Chai Infusion:

• Smash the spices (cardamom, cinnamon, ginger, cloves, black peppercorns) in a mortar and pestle.
• In a saucepan, bring 120 milliliters (1/2 cup) of water to a boil, add the smashed spices and tea, and simmer on low heat for 5 minutes.
• Add the milk and the 5 teaspoons of sugar (or sweetener) and bring to a gentle boil for 2 minutes. Remove from heat, strain, and cool to lukewarm (around 40°C / 105°F). You’ll need exactly 290 grams of this infused milk for the dough.

To Make the Dough:

• In a large bowl, whisk together 100 grams of sorghum flour, 100 grams of millet flour, 100 grams of tapioca starch, 30 grams of almond flour, 12.5 grams of psyllium husk powder, 20 grams of inulin powder, and 4 grams of salt. Ensure the psyllium husk is evenly distributed.
• Gradually add 270 grams of the lukewarm chai-infused milk (keep 20 grams reserved). Mix vigorously with a spoon or spatula to form a dough, then knead by hand until smooth. Let it rest for 5 minutes. Alternatively, you can use a hand mixer (but don’t over mix)
• In a separate bowl, mix the preferment with the reserved 20 grams of milk, then add it to the dough. Mix until combined.
• Add the beaten egg (60 grams) and the melted butter and incorporate well.
• Using a spatula, fold the dough inward, starting at the edge of the bowl, and rotating the bowl. Repeat this for about 10 rotations. The dough will be soft and slightly sticky.
• Cover the bowl with plastic wrap and let it ferment for 1 hour at room temperature (around 22°C / 72°F).

To Make the Filling:

• In a small bowl, combine 60 grams of softened butter, 2-3 tablespoons of sugar, and 1 tablespoon of cinnamon. Adjust sweetness to your preference. I sometimes use ground walnuts on top of the filling, but it’s optional.

Shaping the Cinnamon Rolls:

• After 1 hour, place a silicon mat on a working surface, then place a sheet of parchment paper on top.
• Lightly oil the top of the dough, then invert it onto the parchment paper and drizzle a little olive oil on the top.
• Gently press the dough out with your hands to form a rectangle, approximately 28×33 centimeters (11×13 inches).
• Spread the cinnamon-sugar filling evenly over the dough.
• Carefully roll the dough using the parchment paper as a guide. Place the roll seam-side down.
• With a wet, sharp knife, slice the roll into 8 equal pieces for larger (taller) rolls, or 9-11 for smaller (flatter) rolls.
• Line a baking tray with parchment paper and arrange the rolls cut side up. They should be close but not overcrowded.
• Cover with a clean towel and let them rest in a warm place (24-26°C / 75-78°F) for 1 hour, or about 1.5 hours at room temperature. The rolls will puff up but won’t double in size.

Baking:

• Preheat the oven to 175°C (350°F).
• Bake the cinnamon rolls on the middle rack for 40-45 minutes, or until golden brown on top. If the rolls are smaller, check them after 35 minutes.
• Remove from the oven and let them cool for 15 minutes before separating the rolls.

Glazing and Serving:

• For the glaze, mix 150 grams of mascarpone, 2 tablespoons of soft butter, 1 tablespoon of powdered sweetener, and 1/2 teaspoon of vanilla extract. Add milk to you reach your desired consistency.
• Dust the cinnamon rolls with powdered inulin or powdered sugar, and frost when serving.

Storage:

These rolls are best served fresh. Freeze any leftovers and reheat them in the oven.

I hope you enjoy these chai-infused, gluten-free cinnamon rolls. If you love to use your gluten-free sourdough starter in creative ways, check out two of my favorite recipes:

• Gluten-Free Sourdough Muffins with Halloumi Cheese
• Gluten-Free Sourdough Croissants

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