Gluten Free Cinnamon Bun Recipe
These delightful pull-apart gluten free cinnamon buns are as yummy dunked in your favorite hot morning beverage as they are slowly unwound and enjoyed on their own!
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Servings: 8 gluten free cinnamon buns
Ingredients
dough ingredients:
- 2 1/4 cups gfJules™ All Purpose Gluten-Free Flour
- 1/4 cup dry vanilla pudding mix or milk powder dairy or non-dairy
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup shortening (e.g. Spectrum Organic Palm Oil Shortening)
- 3 Tbs. honey or agave nectar
- 2 eggs (or substitute like aquafaba OR 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
- 2/3 cup (6 oz.) vanilla yogurt, dairy or non-dairy (So Delicious® Vanilla Coconut Yogurt)
- 1 tsp. apple cider vinegar
- 2 1/4 tsp. rapid rise yeast (one yeast packet) – Red Star® Quick Rise Yeast
topping ingredients:
- 5 Tbs. butter or Earth Balance® Buttery Sticks
- 1/2 cup granulated sugar
- 2 tsp. cinnamon
- 1/2 - 3/4 cup raisins or other dried berries optional
icing ingredients (optional):
- 2 cups confectioner's sugar sifted
- 4 - 6 Tbs. milk (dairy or non-dairy) or orange juice -- use only enough to make a drizzling consistency
Instructions
- Bring all ingredients to room temperature.
- In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on an electric mixer or a pastry cutter by hand.
- In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl and mix with the paddle attachment. Add in the yeast, mixing on medium-high until smooth. The dough will be sticky, but firm.
- Preheat oven to 200º F, then turn off. Prepare two baking sheets by lining with parchment paper and setting aside.
- Liberally dust a clean counter or pastry mat and your hands with gfJules Flour. Turn the dough out onto the well-floured surface and divide into 8 equal pieces. Gently roll each piece into a log, at least 12 inches long.
- Brush off excess flour, then roll into a bun and transfer to a prepared baking sheet. Repeat with remaining dough.
- Melt the butter and brush over each roll. Add topping sugar and cinnamon to remaining melted butter and spread on top of the edges of the buns so that it melts between the folds of dough.
- Cover with an oiled piece of parchment and set aside to rise in the warm oven for 30 minutes.
- Once risen, remove from the oven and preheat the oven to 350° F (static) or 325° F (convection). Uncover buns and bake for 14-16 minutes, checking with a toothpick to see that no wet dough is sticking to the toothpick before removing to cool on wire racks.
- Once cooled, prepare icing by whisking confectioner’s sugar and only enough milk to make a drizzling consistency, then spoon across the tops of the buns, if icing is desired.
- Yield: 8 large cinnamon buns.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.