Gluten Free Cinnamon Buns
Small bowl or jug
weighing scales
sieve
2 Large mixing bowl
Food processor
Clingfilm
grease proof paper
Cake or baking tin
Spoon
Knife
For the dough
1.5 tsp of dried active yeast
300ml of warmed milk i have used Semi skimmed milk
25g of caster sugar
500g of gluten free white bread flour
85g of butter unsalted, sliced and cold
For the filling
90g of soft dark brown sugar
2.5 tsp of cinnamon
1 large beaten egg
90g of butter unsalted, soft
For the glaze
Cold water, add a little by little
150g of icing sugar
Method
1. Using the small bowl or jug mix together the milk, yeast and sugar and leave for 15-20 minutes or until it froths up.
2. Sieve the salt and flour into a large bowl. Then either using a food processor or rubbing together with your fingers, add the butter and mix the flour and salt until you are left with a crumb like texture with no lumps of butter
3. Pour the milk mixture and either using a spoon or your hands, mix it together to form a dough.
4. Sprinkle a little gluten free flour onto your work surface, take the dough from the dough and knead until soft and smooth. place the dough back into the bowl, cover with clingfilm and leave it somewhere warm for 45 - 60 minutes so the dough can rise and double in size.
5. Whilst the dough is rising, line your chosen cake or baking tin with some greaseproof paper.
6. In your second mixing bowl mix together the cinnamon and dark sugar.
7. Now the dough has risen, place it back onto a lightly floured surface and knead it again until smooth then roll it out roughly into a rectangle about 1cm in thickness.
8. Now spread the soft butter over the dough, making sure it is all covered evenly then sprinkle the cinnamon and sugar mix over the buttery dough until its completely coated.
9. Gently roll up the dough the same way you would if you were making a
Swiss roll and then cut into even slices using a sharp or serrated knife.
10. Now arrange the slices into your chosen tin making sure they are all nice and cosy together without and gaps. Wrap this again in clingfilm and place it back in a warm place and leave it to rise for 20-30 minutes.
11. Preheat the oven to 180°C (gas mark 4, fan 160°C) and beat the egg in a jug.
12. Once your buns have risen, brush the egg over the pop of the buns and pop in the oven for 10-15 minutes or until a lovely golden colour.
13. Now your cinnamon buns are baking away and your kitchen now smells a little bit like Christmas, pour your icing sugar into a bowl and keep adding a tiny bit of water, stirring in-between, until you have your desired icing consistency.
14. Once the cinnamon buns are out the oven, leave them to cool for a few minutes then drizzle your glaze over the top of the buns
Tips
You could add a tiny bit of vanilla essence to your icing.
Some supermarkets stock there own brand Gluten free flours but I prefer to use Doves.
weighing scales
sieve
2 Large mixing bowl
Food processor
Clingfilm
grease proof paper
Cake or baking tin
Spoon
Knife
Egg brush
1.5 tsp of dried active yeast
300ml of warmed milk i have used Semi skimmed milk
25g of caster sugar
500g of gluten free white bread flour
85g of butter unsalted, sliced and cold
For the filling
90g of soft dark brown sugar
2.5 tsp of cinnamon
1 large beaten egg
90g of butter unsalted, soft
For the glaze
Cold water, add a little by little
150g of icing sugar
Method
1. Using the small bowl or jug mix together the milk, yeast and sugar and leave for 15-20 minutes or until it froths up.
2. Sieve the salt and flour into a large bowl. Then either using a food processor or rubbing together with your fingers, add the butter and mix the flour and salt until you are left with a crumb like texture with no lumps of butter
3. Pour the milk mixture and either using a spoon or your hands, mix it together to form a dough.
4. Sprinkle a little gluten free flour onto your work surface, take the dough from the dough and knead until soft and smooth. place the dough back into the bowl, cover with clingfilm and leave it somewhere warm for 45 - 60 minutes so the dough can rise and double in size.
5. Whilst the dough is rising, line your chosen cake or baking tin with some greaseproof paper.
6. In your second mixing bowl mix together the cinnamon and dark sugar.
7. Now the dough has risen, place it back onto a lightly floured surface and knead it again until smooth then roll it out roughly into a rectangle about 1cm in thickness.
8. Now spread the soft butter over the dough, making sure it is all covered evenly then sprinkle the cinnamon and sugar mix over the buttery dough until its completely coated.
9. Gently roll up the dough the same way you would if you were making a
Swiss roll and then cut into even slices using a sharp or serrated knife.
10. Now arrange the slices into your chosen tin making sure they are all nice and cosy together without and gaps. Wrap this again in clingfilm and place it back in a warm place and leave it to rise for 20-30 minutes.
11. Preheat the oven to 180°C (gas mark 4, fan 160°C) and beat the egg in a jug.
12. Once your buns have risen, brush the egg over the pop of the buns and pop in the oven for 10-15 minutes or until a lovely golden colour.
13. Now your cinnamon buns are baking away and your kitchen now smells a little bit like Christmas, pour your icing sugar into a bowl and keep adding a tiny bit of water, stirring in-between, until you have your desired icing consistency.
14. Once the cinnamon buns are out the oven, leave them to cool for a few minutes then drizzle your glaze over the top of the buns
Tips
You could add a tiny bit of vanilla essence to your icing.
Some supermarkets stock there own brand Gluten free flours but I prefer to use Doves.
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