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Gluten Free Cinnamon Buns

Cinnamon buns

Much as I love to let yeasted doughs chill in the fridge overnight, sometimes you want cinnamon buns NOW.  If baking with yeast seems daunting, fear not. Here’s a fun way to make soft and bready cinnamon buns without much effort.  A few minutes (10-15) in a warm room is all that’s needed before baking.

A combination of flours usually gives the best result for gluten free baked goods. I used a sorghum flour bread blend for the cinnamon buns. It’s become a favorite all purpose blend that I use almost daily.

To make your own flour blend, mix 2 parts sorghum flour, 2 parts tapioca flour, 1 part almond meal, and 1 part potato starch. Thoroughly combine. Use this blend in recipes when making gluten free bread, muffins, or cupcakes. Big thanks to Nu Life Market for providing the whole grain white sorghum flour.

Be sure to grease your pan well, even if it’s nonstick.  And when you have a potentially oozy topping on a bun, it’s always a good idea to have a cookie sheet under your muffin pan in the oven.

Know how the middle of a cinnamon roll is the best? That’s how this bun is.

Gluten Free Cinnamon Buns

Combine dry ingredients:
2¼ cups gluten free flour
4 tablespoons sugar
2 teaspoons instant yeast
¾ teaspoon xanthan gum
½ teaspoon salt

Combine wet ingredients and add to dry:
1 cup milk
2 eggs
3 tablespoons butter, melted
1 teaspoon pure vanilla extract

After mixing thoroughly, cover dough and let sit at room temperature while you mix up the crumble topping (below).

Preheat oven to 325 degrees. Grease a 12 cup muffin tin well (the top, too as the crumble topping bubbles and oozes a bit while baking).  A number 16 disher is the perfect size for scooping batter evenly.  And it will be more like a thick cake batter rather than a stiffer bread dough.  Sprinkle a heaping teaspoon of crumble topping over each muffin, pushing a bit down into the center of each.  A few minutes (10-15) in a warm room is all the buns need before baking.  Bake for 20-22 minutes. Yield: 12 cinnamon buns

Crumble Topping

3 tablespoons butter, cold
4 tablespoons brown sugar, packed
4 tablespoons gf flour
1 teaspoon cinnamon
¼ teaspoon salt

Blend sugar, flour, cinnamon, and salt in bowl. Cut butter into flour mixture with a pastry cutter or knife. Or use your fingers. Just be sure to stick this bowl of goodness in the fridge if you’re not ready to top yet.

Really Great Icing for Drizzling

Melt 1 tablespoon butter in a microwave safe cup. Add 1/2 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon pure vanilla extract. Stir well and drizzle as needed on slightly cooled buns.

Unadorned cinnamon buns practically beg for an icing drizzle.

Comments

  1. Oh….Linda you shouldn’t have! My mouth is watering for your gluten free cinnamon rolls! I miss them so! I cant wait to try this recipe, like today! Thank you so so so very much for sharing!

    Chris D, cinnamon roll-aholic (yes, I can now admit it! Heehee!)

  2. Hello from Ontario!
    I made this this afternoon but they really fell in when I took them out of the oven. They were really heavy and doughy in the middle too, I’m not sure where I went wrong…

    • Oh no! I’m so sorry these didn’t work out for you.

      There are many potential causes of a doughy inside: oven temp that’s off (and many ovens are not properly calibrated), variations in flours, and overproofing/underproofing are some of the most common.
      1) If oven temp is too high, the surface cooks too fast giving the appearance that the inside is fully baked when it isn’t.
      2) A too high oven temp can also inhibit the rise if the outside crust forms too quickly.
      3) Substituting a flour blend that includes modified starches could result in a too doughy texture, especially if that flour blend already included a binding agent like xanthan or guar gum.
      4) Dough that’s left to proof or rise too long before baking can run out of steam before it hits the oven resulting in inhibited rise/doughy interior.
      5) Too much liquid added to bread on a very humid day is yet another hazard.
      6) It’s possible that your bread didn’t bake long enough.
      7) Yeast that’s expired or that’s gone bad by being left out at room temp too long could also be a problem. I store yeast in an airtight container in the freezer, pulling out to use as needed.

      Hope some of the ideas help!
      Linda

Trackbacks

  1. […] cinnamon rolls, also from Free Range Cookies, that still soothes the cravings is these delectable Gluten-Free Cinnamon Buns.  The center of these, ooooooh. It’s just like the sticky sweet center of a cinnamon roll […]