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Gluten Free Cinnamon Buns
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4.72 from 7 votes

Cinnamon Buns

Deliciously spongy Cinnamon Buns, yes they take a wee while to make but my goodness they're worth the effort. Made gluten free and easily adapted to be dairy free too.
Prep Time1 hour 40 minutes
Cook Time30 minutes
Total Time2 hours 10 minutes
Course: Breakfast, Tea Time
Cuisine: Dairy Free
Keyword: Cinnamon Buns, Cinnamon Rolls, Gluten Free
Servings: 8 rolls
Calories: 454kcal
Author: Glutarama

Ingredients

  • 500 g gluten free plain flour
  • 7 g dried active yeast
  • 35 g caster sugar
  • 1 tsp salt
  • 1.5 tbsp oil (I use vegetable or sunflower) (I used vegetable)
  • 1 egg(s)
  • 300 ml tepid water (hand temperature) add water gradually until you get a very soft dough, you may need 25ml or so more.

For the filling:

  • 100 g caster sugar [see notes if you like more filling]
  • 65 g butter
  • 2 tsp cinnamon
  • 100 g currants

For the icing;

  • 150 g icing/confectioners sugar
  • 30 ml milk (this may need adjusting depending on the desired consistency)
  • 1 tsp vanilla extract

Instructions

Method using yeast that needs activating

  • You'll need to begin with activating the yeast, to do this add the quick yeast and 7 tbsps (35g) of caster sugar to a jug and add 325ml 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 the egg, oil and finally the activated yeast liquid (depending on the size of your egg you may only need to add 300ml).

Method using fast acting yeast

  • Begin with number 3. in the method but add the dried yeast to the bowl of flour and sugar and then in a jug whisk the 300ml warm water, oil and egg. Pour into dry ingredients gradually (you may need less liquid depending on the size of your egg) and use a spatula to make a smooth malleable dough.
  • Transfer to a well floured work surface and knead for a good 5-8 minutes until completely smooth. The dough is a very soft dough that should come away from the spatula mess free.
  • Spray the bowl you just used with oil spray and pop the dough back into the bowl, cover with a damp tea towel or cling film 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. Tip out onto a floured surface and knead again for 5 minutes.
  • Gently roll into a rectangle approx. 2cm thick (I roll onto a sheet of baking paper as this helps with the rolling process in a minute) spread with the cinnamon butter, then sprinkle the currants evenly.
  • To create the spiral, roll the dough length ways towards you and cut into 8 or 10 depending on your choice of baking tin. I cut into 8 for a 26x19cm tin as this is the only tin I have (probably better in a bigger tin to be fair!)
  • You will now need to prove this again in a warm place for 40 minutes. (trust me, I've cut corners and baked without the second prove and it doesn't work!)
  • Once final prove has finished place in a pre-heated oven 190°C/375°F/Gas 5 (170°C fan) 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!

Notes

As I try to make this recipe with less sugar I am reserved on the filling however, if you love a fully loaded cinnamon bun then go for it and double the filling ingredients;
200g Caster Sugar (or why not try soft brown sugar)
120g Butter
2tsp Cinnamon (I don't think you need to add more of this spice)
200g Currants

Nutrition

Calories: 454kcal | Carbohydrates: 86g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 362mg | Potassium: 132mg | Fiber: 7g | Sugar: 45g | Vitamin A: 240IU | Vitamin C: 0.6mg | Calcium: 63mg | Iron: 2.6mg