The Best Gluten Free Cinnamon Buns

Indulge in the ultimate comfort with our soft & tender gluten free and wheat free Cinnamon Buns – a delectable treat made in a cinch using Hand + Heart Gluten Free Sweet Dough Mix. 

Prep time:

10 min

Cook time:

25+ min

Total time:

2 hrs

gluten free cinnamon buns

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.

This recipe is made with Hand & Heart Gluten Free Flour Blends.  Click HERE to visit our shop and discover our collections of gluten free flour and baking tools?

gluten free cinnamon buns

The Best Gluten Free Cinnamon Buns

Indulge in the ultimate comfort with our soft & tender gluten free and wheat free Cinnamon Buns – a delectable treat made in a cinch using Hand + Heart Gluten Free Sweet Dough Mix. 
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Prep time:

10 min

Cook time:

25+ min

Total time:

2 hrs

Yield:

12 regular or 8 jumbo buns

Author:

Hand + Heart Gluten Free

made by hand, from the heart

Ingredients

Make the Dough:

 

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:

  1. 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.
  2. Add warmed milk, melted butter and eggs in the bowl and mix with a spatula until the dry and wet ingredients are well incorporated.
  3. Beat on medium speed for 5 minutes, stopping mid way to scrape sides and bottom of the bowl. Dough will be sticky but smooth.
  4. 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:

  1. Preheat oven to 350ºF 30 minutes before baking.
  2. On a floured silicone rolling mat using gluten-free flour, gently knead the dough into a smooth ball.
  3. Roll out to 18 x 10 inch, about 1/2 inch thick.
  4. Mix filling ingredients together in a small bowl and spread evenly on dough.
  5. 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:

  1. Place rolls into a buttered or greased 9 x 13 pan (or any casserole style dish) and cover with plastic wrap.
  2. Let rise in a warm, draft-free area until almost doubled in size. About 1 to 1 ½ hours.

 

Bake the Cinnamon Buns:

  1. Optional for tender gooey rolls: pour 1/2 cup heavy cream on top of buns before baking.
  2. Bake on the middle rack of the oven for 25 – 30 minutes until golden brown.
  3. 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

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