My mom’s cinnamon buns were a delicate balance of tender and sweet with the perfect amount of cinnamon. Making them gf has been so challenging. I have tried several versions. I also happen to make sourdough bread these days, gf of course. And this recipe combines both for a very good result. They are not too sweet, fairly tender and taste so reminiscent of my mom’s that I know this is the recipe for me.

Note: I put raisins in mine as my mom did and I love them in my cinnamon rolls but leave them out if you don’t care for them. I also like a simple icing; yeah I know how folks love those oinky cream cheese icings but honestly I prefer to use a simple powdered sugar and milk version with a touch of vanilla extract to complete the flavor profile. Less calories too!

Ingredients:

1 cup (260 gms) sourdough starter or sourdough discard

15 gms psyllium husk powder

280 gms warm water (90-105 degrees)

1/2 Tsp. ground ginger

1/2 c warm milk

1/2 cup (100 gms) sugar

2 large eggs, room temp

2 tsp xanthan gum

2 tsp. salt

2 tsp. baking powder

Filling: 3.5 Tbsp. melted butter, 1/2 c sugar, 2 1/2 tsp cinnamon and 2/3 c raisins

Frosting: 1 cup powdered sugar, 1/4 tsp. vanilla extract and 1-2 Tbsp. milk

Directions: Put warm water and psyllium powder in a small mixing bowl and whisk to mix. Combine starter, eggs, warm milk, ginger, yeast, and sugar in a medium mixing bowl. In a stand mixer bowl mix the remaining dry ingredients using a whisk. Add the psyllium gel and the mixing bowl of starter and other wet ingredients. Mix up to a minute until it forms a dough. Let it rest 10-15 minutes. Grease a 9×13 baking dish or 2 cake pans; I used a 9 inch and a 7 inch cake pan. Use butter or oil to grease them. Grease a sheet of parchment paper and place on the counter. Melt the butter that is part of the filling. Grease your hands and dump the dough onto the parchment paper; I used a flexible baking scraper to do that. Spread out the dough with your hands. You can spray cooking spray on the top of the dough to help it spread without sticking. Spread it to a rectangle about 12×15 inches. Top with the melted butter. Mix the sugar and cinnamon and sprinkle over it. Spread the raisins evenly on top. Roll up along the long side. Cut into individual rolls with a string or a wet knife. I got 11 rolls. Place in the prepared baking dish(es). Cover with a thin damp kitchen towel and let rise in a warm place for an hour. Put the oven shelf in the middle and preheat oven to 350 degrees. If you want well browned rolls brush them with a beaten egg. Bake 28-30 minutes. Let cool on a rack. Stir up icing as they cool. It should be fairly thick; if thin it will run off rolls. Let them cool 15 minutes before icing and then enjoy warm!