Okay, I’m going to start by saying that I’m not 100% happy with these Cinnamon Buns 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 better Cinnamon BunsI will update this recipe and label it accordingly so watch this space!
- 500 g strong gluten free flour (I used Doves Farm)
- 15 g quick/dried yeast
- 7 tbsp caster sugar
- 1 tbsp salt
- 5 tbsp oil (I used vegetable)
- 2 eggs
- 450 ml warm water
- 100 g caster sugar
- 65 g butter
- 2 tsp cinnamon
- 100 g currants
- 150 g icing sugar
- 30 ml milk (this may need adjusting depending on the desired consistency)
- 1 tsp vanilla essence
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.
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.
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.
Using a spatula, combine the ingredients until it starts to come together, transfer to a well floured work surface and knead for a good 5-8 minutes until completely smooth.
Spray the bowl you just used with and oil spray and pop the dough back into the bowl, cover with a tea towel and leave in a warm place for 40 minutes to prove.
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.
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.
Roll into a rectangle and spread with the cinnamon butter, then sprinkle this with the currants.
Roll the dough length ways 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.
As mentioned, you will need to prove this again in a warm place for 40 minutes.
Once final prove has finished place in a pre-heated oven 190C/375F/Gas 5 for 30-35 minutes
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.
Once totally cool generously drizzle the Cinnamon Rolls with the glaze and tuck in!