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Gluten-Free Sourdough Cinnamon Rolls (Chai-Infused)

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Description

Having a gluten-free sourdough starter is truly the gift that keeps on giving, and these chai-infused gluten-free 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.

Ingredients

FOR THE 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)

FOR THE 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 (or your favorite sweetener)

FOR THE 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

FOR THE 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

FOR THE GLAZE (Optional)

  • 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)

Instructions

TO MAKE THE PREFERMENT

  1. Mix 20 grams of sourdough starter, 70 grams of flour mix, and 60 grams of water until you have a smooth paste.
  2. Let it rest for about 4-6 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

  1. Smash the spices (cardamom, cinnamon, ginger, cloves, black peppercorns) in a mortar and pestle.
  2. 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.
  3. Add the milk and the 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

  1. 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.
  2. 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)
  3. In a separate bowl, mix the preferment with the reserved 20 grams of milk, then add it to the dough. Mix until combined.
  4. Add the beaten egg (60 grams) and the melted butter and incorporate well.
  5. 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.
  6. 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

  1. 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.
  2. Shaping the cinnamon rolls:
  3. After 1 hour, place a silicon mat on a working surface, then place a sheet of parchment paper on top.
  4. Lightly oil the top of the dough, then invert the dough onto the parchment paper and drizzle a little olive oil on the top.
  5. Gently press the dough out with your hands to form a rectangle, approximately 28×33 centimeters (11×13 inches).
  6. Spread the cinnamon-sugar filling evenly over the dough.
  7. Carefully roll the dough using the parchment paper as a guide. Place the roll seam-side down.
  8. With a wet, sharp knife, slice the roll into 8 equal pieces for larger (taller) rolls, or 9-11 for smaller (flatter) rolls.
  9. Line a baking tray with parchment paper and arrange the rolls cut side up. They should be close but not overcrowded.
  10. 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

  1. 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

  1. For the glaze, whisk mascarpone, soft butter, powdered sweetener, and vanilla extract, using an electric mixer. Add milk to reach your desired consistency. Dust the cinnamon rolls with powdered inulin or powdered sugar, and frost when serving. 

STORAGE

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

Find it online: https://creativeinmykitchen.com/gluten-free-sourdough-cinnamon-rolls/