First off, I want to say THANK YOU to all of you who left me wonderful comments and emails after my last post. I had no idea what an impact my little blog had on so many people. Wow, overwhelming. Thank you for taking a few minutes of out your day to drop me a line and let me know, I truly appreciate it. Now please, don’t go silent…I love to hear from you and know how things worked for you, or what type of recipes you’re looking for. Please feel free to use the comment form, that’s what it’s there for.
Alright, now onto the recipe! As those of you who join me on Facebook already know, I had a pretty successful baking weekend this past weekend, creating these amazing Gluten Free Cinnamon Buns. Here’s the recipe so many of you have been patiently waiting for.
These cinnamon rolls have a topping, which you cook up and put in the bottom of the pan. They make the cinnamon buns nice and moist and sticky. Once they have finished baking, you flip them onto their serving tray, making that gooey syrup in the bottom of your pan, a great sticky topping for the Best Gluten Free Cinnamon Buns. Some people refer to them as Sticky Buns because of this topping.
This recipe is based on the same cinnamon bun recipe that I received in my grade 10 Home Ec. class from Mrs. Braun. Mrs. Braun was an older woman who really knew her way around the kitchen & sewing. I learned a great deal from her, and still use a lot of what I learned in her classes today. She could never get my name right – always calling me by my Mom’s name, since she had also been my Mom’s teacher at one time- but she was one of my favourite high school teachers.
Once I graduated, I continued to make these cinnamon buns. When I was growing up, my Mom was not very good at making cinnamon buns, so when I baked them, my Dad and brother both showered me with praises (in Mom’s defense, she does make great cinnamon rolls now). The recipe has been tweaked in the past 20 years, but has always been a favourite. I hope you will enjoy this gluten free version of Mrs. Braun’s cinnamon rolls. I bet I could bake these for her, and she would never know they were gluten free.
Wonder what the dough should look like, or exactly how to roll out the cinnamon buns?
Watch this video of me making a similar roll. A picture really is worth a thousand words.
Make it Ahead of Time:
These Gluten Free Cinnamon Rolls are great to make ahead of time. I have had success forming the rolls, covering the baking pan with plastic wrap, and putting them in the fridge to bake at a later time (like in a few hours). You just have to give them a little more time to rise before baking if you do this.
You can also form the rolls, get them all prepped and in the baking pan, wrap it up in plastic wrap (a few layers is best), and put it straight in the freezer. Decide when you want to bake it (like Christmas morning), and take it out of the freezer the night before, letting it defrost (still covered) in the fridge. In the morning (when you are awoken at 5:00 a.m. by the kids), remove the plastic wrap and place the pan of cinnamon rolls into a warm, draft-free place. I like to warm my oven slightly, and place the baking pan in there to get it nice & cozy warm. After it has risen, bake it, and it will be just as good as if you hadn’t made it ahead of time. I would not recommend freezing it for longer than one week, but you can easily make it a few days in advance and use this method without a problem.
Dairy Free and Gluten Free Cinnamon Buns:
It is also possible to make these gluten free cinnamon buns dairy free. By doing a few small changes (listed in the notes of the recipe), you will end up with a delicious, sticky, ooey-gooey gluten and dairy free cinnamon roll, just like these:
- 4 tablespoons (55 grams) butter or margarine
- 1/2 cup (110 grams) brown sugar
- 2 tablespoons (40 grams) corn syrup (or maple syrup)
- 1 tsp (5 grams) vanilla extract
- 2 tablespoons (30 grams) heavy whipping cream
- pinch of salt
- 2 tablespoons (28 grams) butter or margarine, very soft
- 1/2 cup (110 grams) firmly packed brown sugar
- 1-2 tablespoons (8-16 grams) ground cinnamon
- 1 2/3 cup (260 grams) brown rice flour
- 1/2 cup (100 grams) potato starch
- 1/3 cup PLUS 1/2 cup (105 grams) tapioca starch
- 1 tablespoon (10 grams) xanthan gum
- 1 tablespoon (12 grams) rapid rise yeast
- 3 tablespoons (45 grams) granulated sugar
- 1/2 teaspoon (2 grams) salt
- 1/4 cup (45 grams) instant vanilla pudding mix (dry) OR dry milk powder
- 1 teaspoon (5 grams) baking powder
- 4 tablespoons (55 grams) margarine or butter
- 1/2 cup (115 grams) water
- 1 large egg, room temperature
- 3/4 cup (170 grams) milk
- 1 teaspoon (5 grams) cider vinegar
- 2 tablespoons (30 grams) oil (I used Canola)
- 1 teaspoon (5 grams) vanilla
- Over low heat, in a small saucepan, heat butter, brown sugar, Tbsp. (40 grams) corn syrup (or maple syrup), stirring until sugar dissolves. Add vanilla extract, whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan with high sides.
- In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
- Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
- With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
- Allow to mix on medium speed for 3 minutes.
- Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to approximately 8″ x 16″.
- Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.
- Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
- Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high.
- Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
- Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
- Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.
- These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.
Gluten-free AND Dairy-Free Cinnamon Rolls
I know many, many of you have asked how to change this recipe so that it is both gluten and dairy free. After some playing around last week, these are the changes that I made.
REPLACE the instant vanilla pudding powder with 1/4 cup almond flour (ground almond meal)
REPLACE the 1/2 cup water and 3/4 cup milk with soy milk (or your favorite non-dairy milk)
REPLACE all of the butter/margarine with vegan butter (I used Earth Balance)
REPLACE the heavy cream in the Topping with 2 Tbsp soy milk.
There you have it. Picture perfect cinnamon rolls. You can actually unroll it the same way you do “regular” cinnamon buns.
Other recipes that use the same (or very similar) dough that I think you will LOVE: