August 21, 2023
The Best Gluten Free Cinnamon Buns
Prep time:
10 min
Cook time:
25+ min
Total time:
2 hrs
The Best Gluten Free Cinnamon Buns
These Gluten Free Cinnamon Buns are a delectable treat made in a cinch using Hand + Heart Gluten Free Sweet Dough Mix. Perfectly warm cinnamon swirls and a soft, pillowy texture, all while being completely gluten and wheat free is a dream come true!
With simple instructions and a dash of creativity, you’ll have these buns ready to enjoy in no time. From mixing the ingredients to savoring the first bite, the process is as delightful as the end result. Elevate your baking game and treat yourself to a batch of these soft & tender Gluten Free Cinnamon Buns – a testament to the fact that indulgence knows no bounds, even for those seeking gluten-free options.
The Best Gluten Free Cinnamon Buns
Prep time:
10 min
Cook time:
25+ min
Total time:
2 hrs
Yield:
12 regular or 8 jumbo buns
Author:
made by hand, from the heart
Ingredients
Make the Dough:
- 1 package of Hand + Heart Gluten Free Sweet Dough Mix
- 1 1/4 cups warm milk (110ºF)
- 3/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- yeast packets (included with mix)
Cinnamon Sugar Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 teaspoons ground cinnamon
Optional: 1/2 cup heavy cream
Make Sugar Glaze or Whipped Cream Cheese for topping.
Sugar Glaze:
- 2 cups powdered sugar
- 3 – 4 tablespoons milk
- 1 teaspoon vanilla extract
Whipped Cream Cheese Frosting:
- 3 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 – 4 tablespoons milk or heavy cream
DAIRY FREE OPTION: Use dairy free milk and butter and omit heavy cream.
EGG FREE OPTION:
Mix 1/2 cup ground flaxseed with ½ cup warm water OR
Mix 2 TBSP psyllium husk powder with 1/2 cup water
Let the mixture sit for 5 minutes before adding to the dough mix.
Instructions
Make the Sweet Dough:
- In a bowl of a stand mixer fitted with a paddle attachment, add entire packet of H+H Gluten Free Sweet Dough mix and yeast packets. Whisk to combine.
- Add warmed milk, melted butter and eggs in the bowl and mix with a spatula until the dry and wet ingredients are well incorporated.
- Beat on medium speed for 5 minutes, stopping mid way to scrape sides and bottom of the bowl. Dough will be sticky but smooth.
- Transfer dough into a lightly oiled medium bowl and cover with a plastic wrap. Place in the refrigerator for at least 4 hours or overnight so dough stiffens and it is easier to handle.
Shape the Cinnamon Buns:
- Preheat oven to 350ºF 30 minutes before baking.
- On a floured silicone rolling mat using gluten-free flour, gently knead the dough into a smooth ball.
- Roll out to 18 x 10 inch, about 1/2 inch thick.
- Mix filling ingredients together in a small bowl and spread evenly on dough.
- Roll up from the longest side and pinch seam. Flip over so the seam is down and cut using a knife or bench scraper. Cut into 8 large rolls or 12 medium rolls
Proof the Cinnamon Buns:
- Place rolls into a buttered or greased 9 x 13 pan (or any casserole style dish) and cover with plastic wrap.
- Let rise in a warm, draft-free area until almost doubled in size. About 1 to 1 ½ hours.
Bake the Cinnamon Buns:
- Optional for tender gooey rolls: pour 1/2 cup heavy cream on top of buns before baking.
- Bake on the middle rack of the oven for 25 – 30 minutes until golden brown.
- While buns are cooling, whisk or beat glaze ingredients in a small bowl and drizzle over rolls.
Gluten Free Cinnamon Buns are best eaten the same day. Heat leftover buns a few seconds in the microwave for best texture. Store leftover buns glazed with Whipped Cream Frosting in the refrigerator.
Keywords: gluten free cinnamon buns, gluten free cinnamon rolls
One Response
These cinnamon rolls came out absolutely amazing! No one could tell they were gluten free!! The recipe was so easy to follow!