Gluten free cinnamon buns. Yes, celiac friends, they do exist! They are surprisingly not as challenging as you might think…if you have the proper technique.
At Christmas time with my family, we always have cinnamon buns and fruit salad every year on Christmas morning. It was a tradition we still maintain when we are all able to be together! My sister and my Dad were in charge of the cinnamon buns and always used the same 90 minute cinnamon bun recipe that turned out wonderful. Since being on a gluten free diet, we have switched up the cinnamon buns for other egg and gluten free bread based casseroles. Until now…I’ve been working on my gluten free baking techniques and decided to tackle cinnamon buns.
Tricks to working with gluten free dough:
- Use a stand up mixer if you have one, it helps with the mixing process.
- Use a quality gluten free flour mixture that tastes great and has a good texture (like this one)
- Use parchment paper and oil it WELL before pressing out the dough
- Don’t bother will a rolling pin, just use your hands
- Wet your hands to prevent the dough from sticking
- Use the parchment paper to roll the dough up so it doesn’t stick to your fingers
- Allow the dough to rise in a warm and fairly air tight space like the microwave or tightly wrap and place in the oven
- Gluten free buns taste the best fresh. If you want to eat them the next day, warm them up well in the microwave first.
- Patience and a sense of humour if things don’t go as expected! They probably will taste great even if they don’t look pretty on your first attempt!
90 Minute Cinnamon Bun Ingredients
3 1/4 cup gluten free flour (like this one)
1 envelope quick rise instant yeast
1/4 cup white sugar
1/2 tsp salt
3/4 cup milk or milk alternative
1/4 cup water
1/4 cup unsalted butter or dairy free margarine
1 cup firmly packed brown sugar
1 tbsp cinnamon
1/4 cup butter or dairy free margarine, slightly melted
1/2 cup raisins, options
- Mix the gluten free flour, yeast, sugar and salt in a large bowl or your stand up mixer bowl.
- Heat milk, water and 1/4 cup of butter/margarine until hot to touch, 125-130°F or 50-55°C. Use a thermometer if you have, it should be steaming slightly but not too hot.
- Stir hot liquid into dry ingredients. Mix in egg. Using the dough hook attachment on your mixer, mix well until it forms a cohesive ball. Scrap down the sides as needed. It will look like dough but will be slightly sticky, that is okay.
- Cover the dough with plastic wrap and let it rest for 10 minutes.
- Meanwhile take a large piece of parchment paper. Mark out the dimensions of 12X9 inches with a pencil. Oil the sheet very well with oil, this will prevent the dough from sticking.
- Place the dough onto the parchment paper and with damp/wet hands, gently press out the dough to form the 12X9 inch rectangle I mentioned above. Continue to wet hands as you work so the dough doesn’t stick. Make the edges as straight as possible.
- Using a pastry brush, spread the slightly melted butter or margarine over the dough except for the top couple of centimeters which you will use to form the seam.
- Sprinkle with brown sugar and then with cinnamon. Add raisins if using.
- Using the parchment paper, lift up the edge and roll the dough over itself. Continue using the parchment paper to roll it up into a tight log. Pinch and smooth the dough to seal the seam as best as possible.
- Use a sharp knife divide into 12 equal pieces. Place in parchment paper lined cake pan measuring 12X9 inches. Cover and place in a warm place with a shallow plan filled with hot water. The oven or the microwave works well too. Let rise 20 minutes.
- Bake in a oven preheated to 375°F (190°C) for 20 minutes or until slightly brown and bubbly. Remove and allow the buns to cool slightly before enjoying hot and fresh!
Freeze leftover or reheat the next day.