Cinnamon Buns

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Cinnamon buns.  When you’re gluten free, we swear these incredible rolls taunt you. They seem to be offered in almost every coffee shop, bakery and street food truck and you can’t indulge in any of it, ever! This beloved and common sweet bun is something that has taken a backseat in the gluten-free world. We decided this needed changing.

It was Christmas time and the request for Christmas morning cinnamon buns was on the table. Literally. We knew we had a challenge. We game planned and found a solution!  Can’t lie we both LOVE a challenge…and a boy and his momma NEEDED to have a cinnamon bun. We set out to work right away.  Ladies and gentlemen…a Christmas miracle has happened and we’re here to share with you all our cinnamon bun success!! Never again will years, months or holidays pass by without this special treat.


The trick to this updated recipe is our new CUT Cooking Bread Flour. It’s an absolute game changer! We have tried and tested this recipe and they’re absolutely amazing! Exactly the taste and texture you’d expect from cinnamon buns, this recipe will not disappoint. We also think it’s safe to say they go well with a glass of orange juice, cup of coffee or glass of wine! Ha! 

We’re so excited about this new recipe lets just get going! Your first bite will say it all…

We have used a traditional yeast for this recipe. It works better with the rise and proof of this dough. Make sure you have your milk warm enough, but not too hot as it will stunt the yeast. Around 45 C is the perfect temperature.  Pull out your instant thermometer! Once you’ve combined everything, let your yeast mixture sit in a draft free area to “bloom”.

While the yeast is proofing (approximately 15 minutes), pull out your mixer and combine the dry ingredients for the dough and mix up the psyllium husk gel paste.

Once your yeast has “bloomed” and looks similar to the above picture; add it, and the psyllium gel to your dry ingredients in the mixer bowl.  Gradually combine, mixing well.  Gluten-free flours are thirsty and will continue to absorb liquid as you mix.  Using the paddle attachment on low, let the dough mix for about 3 minutes. The dough may seem a bit sticky. This is OK!

Once the dough is made, let’s get rolling and make cinnamon buns! Sprinkle your working surface with CUT Cooking Bread Flour and transfer the dough from the bowl. Knead slightly with the flour and make a ball. Begin rolling to smooth out the dough and create a rectangle shape about .5″ thick, by 12″ wide and 18″ long.

Pass the sugar, sugar… and cinnamon to combine and make the “sugary goo”. You’ll melt the butter, and thickly spread over the rolled dough. Then add the sugary mixture and spread evenly all over top.

Look!  You’re doing it!!

Once the dough has been rolled out, melted butter and sugar spread, you’re ready to begin rolling it up. Using a pizza cutter, cut strips about 1′ thick. Start at the bottom and simply roll it up. Then lay the roll flat in a greased 9″ X 13″ pan. You’ll have approximately 12-15 rolls when finished. Arrange them in the pan with some space around each roll. As they proof and rise, they will “grow” and fill the empty spaces within your pan! 

Place the pan in a draft free area to rise and let the magic happen. Leave them there for at least an hour. This will allow time for the yeast to do its thing and create incredibly fluffy gluten free cinnamon buns!

Let’s get making the icing! It’s best to spread when the buns come out hot…Our families both love this icing so don’t mind us….we use a ton!  You don’t have to follow suit- but if you’re dipping fingers in the bowl when the kids aren’t looking…maybe just embrace this sweet topping of perfection and load it on.  It’s Christmas!!!

We’re also excited to tell you that we’ve trialed and have options to make these ahead!

Overnight: Prepare cinnamon buns as per recipe. Once rolls have fully proofed, cover tightly with saran wrap and place in the fridge. They can rest in fridge for 8-10 hours. The next morning, remove from fridge and warm for approximately 30 minutes on counter. Then follow recipe baking instructions – preheat oven to 350F and bake for 40-43 minutes.

Freezer Version: Prepare cinnamon buns as per recipe. Once rolls have fully proofed, cover tightly with saran wrap and place in the freezer. When desired, remove from freezer and let fully thaw on counter. Then follow baking instructions – preheat oven to 350F and bake for 40-43 minutes.

Cinnamon Buns
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Cinnamon Buns

Recipe by cutcookingCourse: Not always BreakfastCuisine: CanadianDifficulty: Moderate
Servings

8

servings
Prep time

25

minutes
Resting Time

1

hour 
Baking Time

40

minutes

These GLUTEN-FREE, yes!…GLUTEN-FREE cinnamon buns are a direct replica from those at the mall. We promise our gluten-FULL taste testers were on their best and helped us nail this recipe! It’s dough is soft, it doesn’t fall apart and has the consistency and texture you’d exactly expect from a cinnamon bun. Gluten-free cinnamon buns on Christmas morning might just be the best gift to ‘un-roll’!!

Ingredients

  • Yeast Mixture

  • 2/3 cup warmed milk (45 C)

  • 1/3 cup sugar

  • 1 tbsp traditional active yeast

  • Whole Psyllium Husk Gel Paste

  • 1 1/2 cup warm water

  • 1/3 cup whole psyllium husk

  • Dough

  • 3 1/4 cup CUT Cooking Bread Flour

  • 1 1/2 tsp salt

  • 2 tsp baking powder

  • 2 tbsp sugar

  • 1/3 cup sweetened condensed milk

  • 1/3 cup butter, melted

  • Filling

  • 2/3 cup softened butter

  • 1 cup brown sugar

  • 2/3 cup white sugar

  • 3 tbsp cinnamon

  • Frosting

  • 3 tbsp softened butter

  • 3 tbsp whipped cream cheese

  • 1 cup icing sugar

  • 1/2 tsp vanilla

Directions

  • Warm milk to 45 C in medium sized bowl. Add sugar and traditional active yeast. Stir to combine and let sit in draft free area to begin proofing. (The microwave works great!)
  • Combine warm water and whole psyllium husk. Let sit on the counter to form a gel paste.
  • Using a mixer bowl, combine CUT Cooking Bread Flour, salt, sugar, and baking powder. Stir and make a well in the center.
  • Once active yeast has bloomed, pour into well. Add condensed milk, butter and psyllium husk paste.
  • Knead dough until smooth and all ingredients incorporated. Scrap bowl after about 1 minute to ensure everything is incorporating.  Let mix for about 3 minutes.
  • Sprinkle working surface with CUT Cooking Bread Flour. Transfer dough from mixing bowl onto floured surface. Knead slightly to make a ball, Roll to make a rectangle – .5” thick, 18” long, 12” wide.
  • Melt ‘filling’ butter and spread thickly all over rolled dough.
  • Using a medium sized bowl, combine ‘filling’ sugars and cinnamon. Spread thickly over buttered dough.
  • In a small bowl, combine sugar and cinnamon. Sprinkle and spread evenly over butter and dough.
  • Using a pizza cutter or sharp knife, cut strips of dough approximately 1″ wide. Simply roll each strip from the bottom up.
  • Lay each roll flat in a greased 9″ X 13″ pan. You’ll roll approximately 12 – 15 rolls in total. Arrange them in the pan that there’s some space around each roll. As they proof and rise, they will “grow” and fill the empty spaces within your pan! 
  • Set pan in draft free area to continue proofing and rise for at least 60 minutes. Your unheated oven works great! **
  • Remove cinnamon rolls from oven, and preheat oven to 350º F.
  • Once oven reaches temp of 350ºF, bake for 40-43 min or until tops are slightly browned.
  • If desired, icing:
    While cinnamon buns are baking, combine butter, cream cheese, icing sugar and vanilla. Whip until smooth.
  • When buns are finished baking, remove from oven and using a large serving tray, invert buns – flipping them out onto serving tray.
  • If adding icing: immediately will buns are still warm, spoon icing over rolls and spread.
  • Cinn-ply amazing!!! Stacey and Meg

  • **
    Overnight: Prepare cinnamon buns as per recipe. Once rolls have fully proofed, cover tightly with saran wrap and place in the fridge. They can rest in fridge for 8-10 hours. The next morning, remove from fridge and warm for approximately 30 minutes on counter. Then follow recipe baking instructions – preheat oven to 350F and bake for 40-43 minutes.

    Freezer Version: Prepare cinnamon buns as per recipe. Once rolls have fully proofed, cover tightly with saran wrap and place in the freezer. When desired, remove from freezer and let fully thaw on counter. Then follow baking instructions – preheat oven to 350F and bake for 40-43 minutes.

Notes

  • This recipe has been updated (Jan 21, 2024), We strongly encourage you to use CUT Cooking Bread Flour for the very best results!

We promise our gluten-FULL taste testers were on their best and helped us nail this recipe.  Its dough is soft, it doesn’t fall apart and has the consistency and texture you’d exactly expect from a cinnamon bun.  Gluten-free cinnamon buns on Christmas morning might just be the best gift to ‘un-roll’!!  
Merry Christmas!