Gluten Free Cinnamon Buns

Gluten Free Cinnamon Buns

I wouldn’t usually dream of serving these to my family, but I was asked to come up with a gluten free recipe for  cinnamon buns, that didn’t taste gluten free.  My daughter’s eye’s popped out when she saw them.   Mum, making cinnamon buns!!  What happened to the spinach juice she is always making me drink for breakfast?  My daughter just finished a self imposed week of a Paleo diet for vegetarians. I love that she is so aware of health and cleansing. She is only 13 and already understands the importance of healthy eating and avoiding sugar and processed foods.  I grabbed my camera before the bun disappeared into her North and South, (Cockney rhyming slang for mouth). I got a thumbs up on this one.

A super easy, all in one bowl cinnamon bun.  They will stay fresh tasting for a few days once made. You can also make thcinnamon bunsese in advance and bake on the day you want them, so they are ideal for special holidays.

There are a lot of ingredients, but  once you have them all,  keep them fresh for months in mason jars and make these buns over and over. They are made in the food processor and take just a few minutes to throw together.  Rolling the dough is the tricky part, but it does hold together really well.  So if you are not used to baking with dough and sugar like me, these are a breeze and you really can’t go wrong. Here is another cinnamon bun recipe, Gluten Free, Ancient Grain Cinnamon Buns.

Gluten Free Cinnamon Buns
 
Prep time
Total time
 
Author:
Ingredients
  • Sugar Filling
  • ¾ Cup Dark-Brown Sugar
  • ¼ Cup Raw Sugar
  • 2 tsp Cinnamon
  • Splash salt
  • 1 Tbs Melted Butter
  • Bun Dough:
  • 2 Cups Maninis Ancient Grains Gluten Free Multi-Purpose Flour Mix
  • ¼ Cup Tapioca Flour
  • ½ Cup Sweet Sorghum Flour
  • 2 tsp xanthan gum
  • 1 tsp Pectin
  • 2 tsp Baking Bowder
  • ¾ tsp Baking Soda
  • Pinch Salt
  • 2 Tbs Sugar
  • 5 tablespoons dry Butter Milk Powder
  • ⅛ tsp Vanilla
  • 1¼ Cup Milk or Half and Half
  • 6 Tbs Melted Butter ( split into 4 and 2 Tbs )
  • Spare flour for rolling
  • Topping:
  • 3 Tbs Cream Cheese,
  • 3 Tbs Milk or Cream
  • 1½ Cups Confectioner’s Sugar
  • ½ tsp Vanilla Essence
Instructions
  1. Preheat oven to 425F.
  2. Combine the dry ingredients for the dough only, in a food processor with the dough hook attached (or simply stir in a bowl).
  3. Add vanilla and 4 tablespoons of the melted butter and half and half. Stir until dough forms and knead together into a ball.
  4. Mix ingredients for sugar filling in a bowl ( see sugar filling in ingredient list).
  5. On parchment paper, roll dough into a rectangle.
  6. Sprinkle the sugar mix on top and press into dough.
  7. Roll the dough into a log by lifting one side of the paper and folding the dough onto itself.
  8. Cut into 8 pieces and place into a baking tin with parchment paper.
  9. Bake at 425 for 20-25 minutes. Let cool on a rack and make the topping.
  10. Blend ingredients for topping in a food processor adding extra milk if you want it more runny. Pour over buns and serve.

Gluten Free Cinnamon Buns


Gluten Free Cinnamon Buns

 

Gluten Free Cinnamon Buns

 

Gluten Free Cinnamon Buns

 

Gluten Free Cinnamon Buns

 

Gluten Free Cinnamon Buns

 

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