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.
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
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
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.