When I was down in Florida with my dear friend, Kimberley from University, I mentioned that I had recently baked some killer cinnamon buns and she sighed. She is gluten intolerant but will splurge every couple of years on a Cinnabon with dire results, she explained that it’s never really as good to warrant the pain afterward. That is the precise moment I decided to create a gluten-free cinnamon bun that she would be happy to eat AND digest! This is the result of several tests, I hope you love them as much as we did!
Gluten Free Cinnamon Sticky Rolls
Print GF Cinnamon Rolls Recipe
Makes about 6 small cinnamon buns.
Ingredients:
- 230 g (1 1/4 cup) gluten-free flour (I used this one)
- 15 mL (1 tbsp) coconut sugar
- 5 mL (1 tsp) cinnamon
- 5 mL (1 tsp) baking powder
- pinch baking soda
- pinch salt
- 30 mL (2 tbsp) cold butter
- 125 mL (1/2 cup) buttermilk
Directions:
- Combine gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda and salt and mix well.
- Using a fork or pastry blender, cut in the cold butter to distribute evenly (may be done in a food processor).
- Sprinkle in the buttermilk and using a fork, bring the pastry together quickly to get a sticky ball of dough. On a lightly floured (with GF flour) board, knead a few times, but not enough to heat up the dough. Pat into a rectangle about 23 x 20 cm (9 inches x 8 inches).
- Preheat the oven to 400° F (200° C). See directions for the filling.
Ingredients for the filling:
- 30 g (2 tbsp) unsalted butter, softened
- 40 g (2 tbsp) brown sugar
- 2 tbsp cinnamon
Directions for the filling:
- Combine the butter, sugar, cinnamon and mix well.
- Spread the filling over the rectangle to all four sides.
- Roll up the rectangle into a tight roll. Cut into 6 small rolls.
- Place cut sides down into a lightly greased oven proof pan. Bake for 15 to 20 minutes or until lightly golden. Cool slightly and remove with a spatula to a cooling rack.
- Drizzle with a little icing sugar and water mix. Serve warm or at room temperature.
This recipe looks good, Eva. I have a friend who can’t eat dairy products either, so I’d be looking to replace the butter and buttermilk with coconut oil and coconut milk. Any thoughts on how these replacements would affect the texture/structure of the final product?
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Now you will have a thankfulheart friend! 👍🏻
If you like my recipe, made with spelt flour & added cinnamon & almond flakes, check it out here: https://sophiesfoodiefiles.wordpress.com/2016/08/10/vegan-spelt-cinnamon-rolls-cashew-caramel-drizzles/
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Thanks for the link, I have only used Spelt flour once but I did enjoy its nutty flavour.
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It’s so thoughtful to create a recipe your friend could enjoy without pain and then make at home! I also admire your creativity and also the courage. I find it often difficult to cook non-fiery food for my family or friends and to accommodate their simple dislikes at the same time, so I’m sure I wouldn’t be able to invent such delicious-looking dishes adapted to food restrictions such as gluten intolerance.
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Thank you Sissi, so very kind of you to say. It really upsets me if I cook something and a guest doesn’t eat it because they forgot to tell me they didn’t like it (yes, that has happened).
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Nice! GREG
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Thank you.
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Now and then I cook for friends who have gluten intolerance, so thanks for the recipe.
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I’m glad to help, particularly when there is testing and tasting involved!
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Great idea! The aroma of cinnamon buns is impossible to resist. So of course I never do. 🙂 This looks much better than the commercial kind, though — just loaded with goodness. Thanks!
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Thanks John, I just love experimenting in the kitchen!
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I love your dedication to all things health, Eva. These look great.
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Thanks Dave, it is always fun to experiment, particularily in the kitchen!
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Well done Eva! Your poor friend not being able to have buns with gluten but thanks to you she can! 😀
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Thanks Lorraine, it also boils down to: I like playing in the kitchen!
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You are such a thoughtful friend. Do these taste much different than the ones made with regular flour?
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It’s more biscuit-like.
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Love a good cinnamon bun, especially if it’s gluten free!
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Thank you kindly Liz.
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For those who have a real gluten intolerance this sounds like a great bun/cookie. It’s nice of you to experiment and find a good substitution.
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Thanks for your comment Maria, it worked out quite well.
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That’s very sweet of you, Eva. These cinnamon rolls are fabulous!
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Thanks so much Angie.
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You’re such a nice friend, Eva! I have a gluten free friend and this would be a lovely treat to take to her house 🙂
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Thank you kindly Liz, she has been my friend since 1982. She is one of the most generous people I know so it is aways easy for me to nice back! The gluten free cinnamon buns are most biscuit like in texture so if it is a chewy dough you are looking for, this is not the recipe.
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