Gluten-free Cinnamon Buns

by Leanne Vogel (Healthful Pursuit) on April 30, 2012

How was your weekend?

Ours was relaxing and mellow, just what the doctor ordered.

I was so tired come Friday that our plan to hang out with friends ground to a halt when I accidentally fell asleep on the couch at 7pm. I woke up around 4:30am on Saturday; as I do every weekend, but had absolutely no desire to get out of my pajamas. Instead of fighting the urge to have a lounge day as I generally would, I embraced it fully.

I hung out in bed for awhile, then crawled out and cuddled up to my book. My purple office; just down the hallway from our bedroom, is complete with a big comfy chaise lounge, perfect for Saturday mornings just like this one.

I may or may not have dozed off a couple times here and there but managed to get a bit of reading in.

I was warm, comfortable and completely relaxed… until I got hungry. I had all the time in the world to figure out what I really felt like eating instead of relying on the usual Saturday morning plate of pancakes.

Then I had an idea, I wonderfully awesome idea.

Cinnamon buns.

A little bit of research into gluten-free cinnamon buns, and I was off to the kitchen to create my very own.

I became quite the professional at making my own cinnamon buns as a kid; with a little help from the Doughboy, of course. That was until I learned how to make them from scratch in my grade 8 home ec class. I’ll never forget how satisfied I was biting into my very own homemade cinnamon bun. It was life changing.

I remember there being two types of cinnamon rolls – the harder roll with a gooey bottom, or the tender roll with sweet glaze. I was never too fond of the sweet glaze on the roll; perhaps it’s because I ate the glaze before the rolls were done and never had the opportunity to combine the two, but that’s beside the point.

My heart was torn on which cinnamon bun to make. Hard, soft, hard soft?

I decided to switch things up and go for a soft roll with a gooey bottom but in the end, the consistency of the dough forced me to go in a different direction. The result still wowed us but I was a bit disappointed that I didn’t get the consistency I was hoping for. Because of this I wasn’t going to even post the recipe but Kevin said I would be crazy not to share (this was as he had his third cinnamon bun in his hand), so here goes!

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Gluten-free Cinnamon Buns
Author: 
Allergens: Gluten-free, Dairy-free, Corn-free
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Gluten-free and dairy-free cinnamon buns with a gooey caramel bottom.
Ingredients
Caramel bottom
Cinnamon sugar
  • ½ cup palm sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp extra virgin coconut oil, melted
Dough
Instructions
  1. Place caramel bottom ingredients in a small saucepan and bring to a simmer on medium-low heat. Continue to stir for 1 minute or so, until bubbles form. Remove from heat and pour into the bottom of a greased 9×13 pan. When I make this recipe again, I’ll use a smaller pan so that the rolls don’t spread out too much. A 9×9 would have been perfect. Set aside.
  2. Prepare cinnamon sugar by combining ingredients in a small bowl. Set aside.
  3. In the bowl of your stand mixer or food processor with the dough blade, mix all dry ingredients until combined.
  4. Add in coconut oil, egg, apple sauce, vinegar and vanilla. Turn on your mixer.
  5. Slowly pour in warmed milk, scraping down the bowl as needed.
  6. Mix on medium speed for 3 minutes.
  7. Meanwhile, lay out a large piece of plastic wrap on a clean counter. You’ll want the plastic wrap to be about 10″x18″.
  8. Lay the ball of dough on top of the prepared plastic wrap and cover with a second piece of the same size. Use brown rice flour for extra dusting as needed.
  9. Pat the dough down to a rectangle shape before rolling out with a rolling pin and getting it to about 8″x16″.
  10. Remove the top plastic wrap and spread cinnamon sugar across the surface. Leave 1″ of one of the long edges free from cinnamon sugar.
  11. Begin rolling the rectangle into a long cylinder shape by starting with the long edge that has the cinnamon sugar to the end.
  12. Seal using the end section that doesn’t have cinnamon sugar on it.
  13. Using a long piece of thread, cut the cylinder into 1.5″ wide rolls by sliding the thread underneath the roll, lifting it over the top so that both ends of the thread meet, crossing them past one another and pinching the dough with it. Repeat so that you have 10 rolls when all is said and done.
  14. Place rolls cut side up and squish slightly with your hands so that everything touches and rolls are about 1″.
  15. Cover with a clean cloth and place in a warm, draft free place for 30 minutes. I placed them in the oven with the light on. Just remember to remove them before you start the preheating!
  16. Bake in preheated 350F oven for 20-25 minutes, or until golden. Mine were perfect at the 25 minute mark.

The recipe calls for soy milk powder. If you can’t get your paws on any, coconut milk powder like the one shown below would probably work, too. That or protein powder, almond flour, or maybe a tablespoon or so of sifted coconut flour.

Freshly ground flax seed helps hold everything together instead of opting for the gums often used in gluten-free baking.

The gooey bottom is a must for any cinnamon bun if you ask me. Generally, you just heat the ingredients until everything’s incorporated, but I went a step further and caramelized the sugars so they’d be sticky like taffy at room temperature.

I haven’t invested in a Kitchen Aid stand mixer yet, so as I did with my gluten-free naan, these gluten-free rolls were made in my food processor using the dough blade and setting.

If you look far off in the distance to the left you’ll see lentils on the counter sprouting for the lentil granola I’m planning to make this afternoon. Wish me luck!

I made sure all of the dry ingredients were fully combined before adding the wet ingredients. It’s a bit challenging when you’re using a food processor, but it’s still manageable!

Once the wet and dry ingredients have been mixed thoroughly, add the warmed milk.

After the 3 minutes are up, the dough should be soft but not sticky. If you poke your finger in the mass and you get a bunch of dough stuck to it, add a tablespoon or so of brown rice flour and mix for another couple of seconds.

Rolling the dough out on plastic wrap works marvelously for cinnamon buns. A trick I learned back in home ec!

If you use a knife to cut the dough it will make a mess. Using a string will help to maintain the form of the roll.

As I mentioned above, when I do this again I’ll be using a smaller pan so that the rolls are tighter and more uniform looking.

Regardless of the look of these cinnamon buns, they were exactly what I needed this weekend.

Have a fabulous Monday :)

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{ 33 comments… read them below or add one }

LizAshlee

Wow, I am impressed…making cinnamon buns sounds like quite an adventure…especially on a Saturday morning…go you!! :) They look wonderful!!!

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char eats greens

Anything with ‘cinnamon bun’ in the title has my attention! That’s awesome that you made a GF one!! They look mighty yummy, too!

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Beth @ Tasty Yummies

YUM!! I made cinnamon rolls recently with a recipe from Urban Poser, and I was in heaven. It had been well over 7 years since I had them. I forgot how much I missed them and how amazing they make the house smell. I cannot wait to try your recipe now, too! Hope you have a lovely week Leanne!

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Kristy @ KristyRuns

Those look amazing!!!

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Sarah @ climbinvegan

These look amazing! what do you think about veganizing them?

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Leanne (Healthful Pursuit)

Thanks Sarah. You know, I think it may actually work with this recipe! I’d use a flax egg (1 tbsp freshly ground flax with 3 tbsp water) or egg replacer. Let me know if you give it a shot!

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Sarah @ climbinvegan

thanks! I might try when I get home to my parents big kitchen :)

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Holly

These look so good with such a variety of textures, I’m tempted to run out and buy the flours!

A Discovery of Witches is on my reading list! Are you enjoying it? I hope to get to it once I finish the three other books I’m reading.

Reply

Leanne (Healthful Pursuit)

It’s a slow start but it’s starting to get really, really good. Long book though, will take me awhile to get through.

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Andrea

Not this past weekend but the previous weekend I made some pumpkin cinnamon rolls with pumpkin I had made and frozen last fall – first time I’d ever made cinnamon rolls and now I want to make them again and again! I’m curious to try this recipe as I’d love to try cinnamon rolls with other flours like this. They look great! Have a good day Leanne :)

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Alex@Spoonful of Sugar Free

this looks so amazing, leanne!!! holy fazoli do I crave this now!

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katie @KatieDid

mmmmm childhood slumber parties always involved these in the morning. such a fun treat I can practically smell them baking!

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Averie @ Averie Cooks

I have such a weakness for cinn buns and you outdid yourself with making these GF!

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Tamikko

Thank you so much for doing this recipe. I love Cinnamon Buns but the sugar always gives me a headache and toothache. They look droolish-ish :)

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Cupcake Kat

Cinnamon buns are my favourite things to bake! But they’re often time consuming so I don’t make them regularly. These sound simple and delicious so I’m going to try them!

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Lindsey Gray

I have been looking everywhere for a good cinnamon bun recipe since going GF!! Can’t wait to try it! Soy milk powder may be a difficult ingredient to get my hands on, will regular milk powder work also?

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Leanne (Healthful Pursuit)

Regular milk powder should work, yep! I thought of using rice protein powder as well but didn’t get around to it.

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Lindsey Gray

oooh I LIKE the idea of using rice protein powder!! I have that handy so I will try it that way and see. Thanks!!

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Leanne (Healthful Pursuit)

Would love to know how it works out for you, Lindsey. If all goes well, I’ll be posting another stickier, sweeter version next week!

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Charlotte

Oh, these look delightful. Thanks so much for sharing this recipe; I would love to try a batch of gluten-free cinnamon rolls. YUM!

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Charissa

Oh my word. Yes, I’ll be making this!

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Meg

your food photography is gorgeous!

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Leanne (Healthful Pursuit)

Thanks, Meg!

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Frugal Jen | Frugal, Freebies and Deals

Leanne-

I have used this dough for cinnamon rolls before.. it’s amazing and even better for you!!

http://looksgoodinpolkadots.wordpress.com/2010/03/31/amazingly-delicious-almost-grain-free-scones/

jenetta

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Leanne (Healthful Pursuit)

I love the idea of using scone dough for cinnamon rolls! Brilliant. Thanks Jenetta

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Frugal Jen | Frugal, Freebies and Deals

yupper.. ;)

jenetta

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Kathy

Oh gosh…I think I just died.
Cinnamon buns that are GF? This will be made in my kitchen one day! My father absolutely loves cinnamon rolls but I hate how he gobbles up the ones that are extremely unhealthy and have tons of calories, not to mention wheat!

http://milk-and-tea.blogspot.com

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Nora @ natural noshing

Wow, wow, wow! You are amazing! Your weekend sounds fantastic! I’ll have to follow your lead and have a lazy day and make these rolls! I love all things cinnamon so I know I’ll love your recipe!

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demi

hi!!!!i have 2 questions.what can i substitute the dry milk with?could i use same amount of coconut milk?or more?and also since it has baking powder and soda,could i use a bit more and omit the yeast as i have candida diet?thanks!

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Leanne (Healthful Pursuit)

Hi Demi, although I haven’t tried it, you could sub out the soy milk powder for protein powder, almond flour, or maybe a tablespoon of coconut flour. As for the yeast, I’m not sure how it would turn out, but you could give it a go!

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Leah

My husband is allergic to cinnamon so I was thinking about substituting jam, dates (like in date squares), poppyseed filing or almond paste, do you think any of those would work?

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Leanne (Healthful Pursuit)

hmm I think jam would be really good, or the date paste! Not sure about poppyseed or almond just because they’re not all that flavorful or sweet and may come out bland. Would love to know what direction you choose to go!

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healthy gluten free recipes

Wonderful article. awesome content I look forward
to reading your other posts. :)

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