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.
Really Meg! We have some buns to make…LOL.
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!
Here we go…getting started is a bit of a science and although rapid rise yeast doesn’t normally need proofing, we have proofed it to help give an extra ‘oumphf’ with our gluten-free flours.
Make sure you don’t over heat the yeast and that it’s warm enough too – warm the milk, butter and yeast to approximately 110˚F. Whisk all together in an oven safe bowl and place in warm oven. Pull out from the proofing oven when mixture looks similar to below:
While yeast is proofing, pull out your mixer and combine the dry ingredients for the dough. You’ll only have a few minutes.
When the mixture in oven is proofed, go ahead and add to the dry ingredients. Gradually combine and mix well! Gluten-free flours are thirsty and will continue to absorb liquid as you mix. Be sure everything is combined very well; the dough will seem sticky. This is OK!
Let’s get rolling and make cinnamon buns! We have learned to place plastic wrap on our rolling surface and then sprinkle flour over top. This will help you roll the gluten-free dough if it seems sticky (which it should!). So; plastic wrap, flour, grab your rolling pin and place the dough in the middle to begin.
Pass the sugar, sugar…
After spreading the butter, go ahead and sprinkle the cinnamon/sugar mixture evenly all over your dough. Look! You’re doing it!!
Alright we’re almost finished. Start at the bottom of the long side of your dough and gently start rolling it up. Go ahead and use the plastic wrap to help ‘lift the dough and roll’. Try your best and keep it tight. If it’s your first time rolling the log and it does’t look tight enough, don’t unroll the dough or you might have a mess. Just roll with it. Ha! No pun intended. We promise this won’t be your last time making this recipe. The cinnamon buns are THAT good.
Once you’ve rolled the dough, the hard part is over! Prep your pie plate or baking dish with cooking spray and flour. Then simply make sure you have a sharp knife dipped in flour and slice your log. Keep the pieces about 1 1/4″-1 1/2″ thick. Set them in your baking dish and you’re on your way to eating the most delicious gluten-free cinnamon buns ever!
Cover your buns with a damp towel and let the magic happen by placing them in your warm oven to rise. After approximately 20 min, uncover the rolls, and turn the oven to 350˚F. When the temperature has been reached, set the timer for 20-25 minutes. Is your mouth watering yet? Ours is!
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!!!
Cinnamon BunsCourse: Not always BreakfastCuisine: CanadianDifficulty: Hard
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’!! You’re welcome 🙂
2/3 cup milk
1 tbsp butter
2 tbsp quick rising yeast
1/4 cup granulated sugar
1 3/4 cup CUT flour
3/4 tsp baking soda
3 tsp baking powder
1/2 tsp salt
1/4 cup olive oil
1/2 tsp vanilla
1/3 cup softened butter
3/4 cup brown sugar
1/4 cup white sugar
3 tbsp cinnamon
3 tbsp softened butter
3 tbsp whipped cream cheese
1 cup icing sugar
1 tsp vanilla
- Preheat oven to 170ºF
- Dough: Combine yeast and sugar in large oven safe bowl.
- Warm milk and butter to approximately 110ºF.
- Stir well with yeast/sugar mixture. Place bowl in oven to proof. Approximately 3-5 min.
- Combine CUT flour, baking soda, baking powder and salt.
- Once yeast is proofed (yes, even though quick-rise, we give it a boost baking with GF flours…) add egg, vanilla and oil.
- Gradually pour into flour mixture and beat for approximately 2 min. The dough will seem sticky- this is common for GF flours and is ok! However do ensure you beat long the 2 min recommended, stirring half way to ensure everything is combined.
- Roll out your dough. Due to GF flours being sticky, we like to use plastic wrap on the counter and then sprinkle with CUT flour before rolling. This will help you form your cinnamon bun roll. Place the ball of dough in the middle of the plastic wrap and begin to roll. Use flour to coat dough and rolling pin as you go. You should roll till approx 10′ X 13″ and approx 1/2″ thick.
- Filling: Using a butter knife, spread the softened butter over the surface of dough.
- In a small bowl, combine sugar and cinnamon. Sprinkle and spread evenly over butter and dough.
- Begin rolling your dough lengthwise and “up” into a log form. Use the plastic wrap to help lift and roll as needed. Try and roll as tight as possible. Do not re-roll, you’ll end up with a mess of dough!
- Grease and flour a baking dish such as a pie plate.
- Dip your knife in CUT flour and cut the roll into 10 pieces. Each approximately 1 1/4″ thick. Place roll, cut side flat/down in prepared baking dish. Cover with plastic wrap or damp towel, place in warm oven and let rise for 15 min.
- Preheat oven to 350º F. Uncover rolls in baking dish.
- Once oven reaches temp of 350ºF, bake 20-25 min or until tops are golden brown.
- Icing: Meanwhile in mixing bowl, combine butter, cream cheese, and icing sugar until smooth. Add vanilla and dash of salt.
- Spoon over buns and spread when they come out of oven and still hot.
- Cinn-ply amazing!!! Stacey and Meg
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’!!