Okay, I’m going to start by saying that I’m not 100% happy with these Cinnamon Rolls yet, however, Brett and Bethany loved them and Beth had one in her packed lunch every day until they’d all gone…so maybe I’m just being a perfectionist? Needless to say, if I create a better Cinnamon Roll I will update this recipe and label it accordingly so watch this space!


500g strong gluten free flour (I used Doves Farm)
15g quick/dried yeast
7 tbsp caster sugar
1 tbsp salt
5 tbsp oil (I used vegetable)
2 eggs
450ml warm water

For the filling:
100g caster sugar
65g butter
2 tsp cinnamon
100g currants

For the icing;
150g icing sugar
30ml milk (this may need adjusting depending on the desired consistency)
1 tsp vanilla essence


  1. You’ll need to begin with activating the yeast, to do this add the quick yeast and 7 tbsps of caster sugar to a jug and add 450ml warm water, I use boiled water from the kettle that’s been allowed to cool to hand heat and stir to combine.
  2. After 10-15mins the yeast will have activated, you’ll know it’s worked by the bubbles that have formed and the yeast smells that omit from the mixture.
  3. In a large bowl add the packet of flour and salt, make a well in the centre and add two eggs, the oil and finally the yeast liquid.
  4. Using a spatula, combine the ingredients until it starts to come together, transfer to a well floured worksurface and knead for a good 5-8 minutes until completely smooth.
  5. Spray the bowl you just used with and oil spray and pop the dough back into the bowl, cover with a teatowel and leaveĀ in a warm place for 40 minutes to prove.
  6. Whilst waiting for the dough to rise you can make the filling; simply beat together the butter, sugar and cinnamon into a thick buttery paste and set aside.
  7. After 40 minutes the dough will have risen (don’t expect it to rise as much as conventional flour versions). tip out onto a floured surface and knead again for 5 minutes.
  8. Roll into a rectangle and spread with the cinnamon butter, then sprinkle this with the currants.
    Making Cinnamon Rolls

    Add as many currants as desired

  9. Roll the dough lengthways and cut into 8 or 10 depending on your choice of baking tin. I cut into 8 for a 26x19cm tin, although with hindsight I could have used a slightly larger tin as I hadn’t expected the dough to rise as well as it did on the second prove.
  10. As mentioned, you will need to prove this again in a warm place for 40 minutes.
  11. Once final prove has finished place in a pre-heated oven 190C/375F/Gas 5 for 30-35 minutes
  12. Allow to cool completely, whilst making the icing glaze; simply combine all ingredients and beat together. The glaze should take on an off-white, pale cream colour.
  13. Once totally cool generously drizzle the Cinnamon Rolls with the glaze and tuck in!