Warm, comforting gluten free cinnamon buns, made without yeast so there’s no rising time. Ready in less than an hour from start to finish, this is how you get your quick cinnamon-sugar fix!
If you’ve been thinking about dipping your toe in the waters of gluten free yeast bread baking, but you need some convincing, why not start with these yeast-free cinnamon buns? Leavened only with baking powder and eggs, they’re a sure thing.
This recipe was first reprinted on the blog on the publication day of Gluten Free on a Shoestring Quick & Easy, my second cookbook. It’s from the very pages of that book, and I remember being so proud to share it with you!
The dough for these yeast free gluten free cinnamon buns is smooth and even silky. With no more than a sprinkling here and there of flour as you work, it’s truly a pleasure to roll out.
In just a few minutes, you’re rolling up the dough, slicing it into 1-inch sections and nestling them into the wells of a muffin tin. 25 minutes later…
For the dough :
- 3 1/2 to 4 cups (490 to 560 g) all purpose gluten free flour (I used Better Batter)
- 2 teaspoons xanthan gum (omit if your blend already contains it)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (100 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter, at room temperature
- 2 eggs (100 g, weighed out of shell), at room temperature, lightly beaten
- 1 cup (8 fluid ounces) milk, at room temperature
For the filling :
- 1 cup (218 g) light brown sugar
- 2 tablespoons ground cinnamon
- 1/8 teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter, melted and cooled
For the glaze :
- 1 cup (115 g) confectioners’ sugar
- 1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary
- Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.
- In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well.
- Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together.
- The dough should be smooth and relatively easy to handle.
- If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.
- Turn the dough out onto a piece of lightly floured unbleached parchment paper.
- Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick (no thinner). Trim any especially rough edges.
- Make the filling. In a medium-size bowl, place all of the filling ingredients and mix to combine well.
- With a small offset spatula or large spoon, spread the filling in an even layer over the top of the rectangle of dough, leaving about 1/4 inch clean around the perimeter.
- Starting at a short side, roll the dough away from you into a tightly formed roll.
- Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick.
- Place each roll in a well of the prepared muffin tin.
- Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them.
- Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling.
- Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.
You can find complete recipes of this Gluten-Free Small Bites in glutenfreeonashoestring.com