Gluten Free, Ancient Grain Cinnamon Buns

Gluten Free, Ancient Grain Cinnamon BunsNot my Cup Of Tea
I was asked to make some gluten free cinnamon buns, by a company who supplies amongst others, universal studios.  I don’t like making things made out of dough, especially if it has sugar in the recipe,  but I was excited to make a recipe that would be eaten by so many people.  Perhaps even a handsome actor, like Zach Galifianakis.

Sugar Full, Unhealthy, High Calorie
I have been baking using my own unique style, for many years now with fruits to sweeten and different flour alternatives.  I was asked to come up with a gluten free cinnamon bun recipe. This recipe was my first attempt.  Not my tree hugging, preferred style of using only healthy, unprocessed ingredients.

Too Hard
This recipe was adapted from Peter Reinhart.  It is a yeasted recipe using lots of sugar, but on the whole, fairly natural ingredients.  Unfortunately, the following day, the buns seemed to be too hard. They had the right taste,but the wrong texture.  They clearly needed to be eaten straight from the oven.  They taste great if you serve and eat immediately, but for a company who require shelf life, no good. For a recipe that stays fresh for longer, try my Gluten Free Cinnamon Buns.

So I am posting this recipe in case you know enough people who will eat these as soon as they are made, and not get left laying around in the kitchen.

Gluten Free, Ancient Grain Cinnamon Buns
 
Prep time
Total time
 
Author:
Serves: 13
Ingredients
  • 91g Sugar
  • 1 tsp Salt
  • 77g Butter
  • 1 Free Range Egg
  • 1 tsp Lemon Zest
  • 448g Maninis Ancient Grains Gluten Free Rustic Multigrain Bread Mix
  • 6g Dry Active Yeast
  • 252g Milk
  • For the Cinnamon Sugar
  • 3 tsp Ground Cinnamon
  • ½ tsp Vanilla Essence
  • 80 g Dark Brown Sugar
  • For the Frosting
  • 1 Packet Cream Cheese
  • ½ tsp Vanilla Essence
  • 3 Tbs Milk or Cream
  • 1½ cups confectioner’s sugar
Instructions
  1. Heat Milk until tepid and add to yeast and ½ the sugar. Set aside to activate for 15-30 minutes.
  2. Cream remaining sugar and salt in a mixer until light and fluffy.
  3. Add egg and lemon zest and flour. Mix on low until ingredients are combined.
  4. Add extra flour if the dough is sticky.
  5. Let rise for 1- 2 hours, until the dough has doubled in size.
  6. Roll dough into a rectangle on a floured surface.
  7. Cover with cinnamon sugar and roll into a log.
  8. Cut log into 1 inch buns.
  9. Line a baking tray with parchment paper and place buns on tray and leave to rise for an hour.
  10. Preheat oven to 350F for 20-25 minutes until brown.
  11. Pour frosting over buns while still warm.
 

Gluten Free, Ancient Grain Cinnamon Buns
Cut log into 1 inch buns.

Gluten Free, Ancient Grain Cinnamon Buns
Line a baking tray with parchment paper and place buns on tray and leave to rise for an hour.
Preheat oven to 350F for 20-25 minutes until brown.
Pour frosting over buns while still warm.

Gluten Free, Ancient Grain Cinnamon Buns

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