Gluten-Free Cinnamon Buns
Soft and fluffy gluten-free cinnamon buns with a sweet cinnamon filling and optional white icing
90
Prep (min)
18
Cook (min)
108
Total (min)
Servings
Recipe appears to be for cinnamon rolls or similar pastry - assumes all ingredients are consumed
Assumed dairy milk (whole milk) - nutritional values will vary with plant-based alternatives
Psyllium husk powder is uncommon ingredient with high fiber content
Yeast contribution minimal and excluded from macronutrient calculations
Salt excluded from nutritional calculations as it contains no macronutrients
Ingredients
- 0.8 cup (2.5 dl) milk (dairy or plant-based)
- 1 tsp apple cider vinegar
- ⅞ oz (25 g) fresh yeast
- ⅞ oz (25 g) psyllium husk powder
- ⅓ lb (150 g) soft butter (lactose-free or vegan butter works)
- 2 eggs
- 2 tbsp cane sugar
- 1 tsp vanilla sugar or vanilla powder
- 1 tsp ground cardamom
- 1 tsp salt
- 0.2 lb (100 g) cornstarch
- ⅓ lb (150 g) rice flour
- 1 egg, for brushing
- 0.2 lb (100 g) soft butter (for filling)
- 0.4 lb (200 g) brown sugar (or muscovado or coconut sugar)
- 1 tbsp ground Ceylon cinnamon
- 0.5 tsp vanilla sugar or vanilla powder (for filling)
- 0.5 tsp ground cardamom (for filling)
Instructions
- 1
Warm the milk until finger-warm (not hot) and pour it into a mixing bowl.
- 2
Add the apple cider vinegar, yeast, and psyllium husk. Whisk well.
- 3
Add all remaining dough ingredients.
- 4
Mix using a stand mixer for 15 minutes (yes really), until smooth and elastic.
- 5
Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour.
- 6
Roll the risen dough out into a rectangle between two sheets of baking paper (it will be sticky so this is highly recommended).
- 7
Mix all the filling ingredients (butter, sugar, cinnamon, vanilla sugar, cardamom) into a smooth paste.
- 8
Spread the filling evenly over the dough. The filling might a bit hard and hard to spread. Try to use your fingers or the round side of a spoon. It doesn't need to cover the whole dough since it will melt a bit in the oven.
- 9
Roll the dough up tightly into a log.
- 10
Cut into 12 slices and place them in a muffin tin or on a lined baking tray (muffin tin helps them keep a tall spiral but I always just use a baking tray).
- 11
Preheat the oven to 392°F (200°C) (400F) fan.
- 12
Brush the buns with beaten egg.
- 13
Bake for 16–18 minutes, until golden. If they don't brown you can always turn on the grill for a bit but watch out to not burn them.
- 14
Let cool slightly on a wire rack for five minutes and enjoy with a cup of tea or coffee.
Recipe by Jille van der Togt