Dough Ingredients:
1 cup GF Sourdough Starter
1 tsp instant bread yeast
3 cups GF Flour (plus more for rolling)
3 large eggs
1/4 cup sugar
6 Tbsp unsalted butter, melted
2 tsp of xanthan gum
2 Tbsp psyllium husk
3/4 tsp salt
Cinnamon Sugar Filling:
3/4 cup packed brown sugar
1 Tbsp cinnamon
2 Tbsp melted butter
Instructions:
Stir the instant yeast into the starter. Using instant yeast helps to boost the rising action of the wild yeast.
Melt 1/2 cup of butter. Then measure 6 Tbsp into the dough.
Combine all of the rest of the dough ingredients with the starter. Mix thoroughly. The dough should be firm enough that you can knead in the last bit of flour. Let the dough rest for five minutes to hydrate. Then knead it a few times to bring into a smooth ball. If it is still sticky add a bit of extra flour.
Gently roll the dough into an 18" by 12" rectangle on a piece of parchment paper. Use flour as needed to help with the rolling.
Brush the rest of the melted butter over the rectangle, then sprinkle on the cinnamon and sugar.
Roll the dough along the 18" side, into a tight cylinder and squeeze gently to even out the layers.
Slice into 12 rolls using a sharp knife, and place them in a greased 8x8 inch glass dish with the cut side down. Leave the cinnamon swirls to rise at room temperature for 2-4 hours or in the fridge for up to 24 hours.
Bake at 350 F for 30-40 minutes (until browning). Turn upside down immediately upon removing from the oven so the cinnamon sugar drizzles throughout the cinnamon swirls.
Serve immediately, or store in an air-tight container after they have cooled. GF sourdough cinnamon rolls will last up to 4 days on the counter. They also do great if you freeze them.
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