Dec 27 2011
My quest for a delicious gluten free cinnamon bun has been long. I was diagnosed with celiac disease just before Christmas 8 years ago and started looking for a good cinnamon bun almost immediately afterwards. They were our traditional Christmas morning breakfast food. I have made some that were more like muffins and others that resembled hockey pucks with cream cheese icing. I bought various premade frozen GF cinnamon buns that were okay but nowhere near as good as the ones that my mother used to make for Christmas morning. I gave up looking a few years ago and contented myself with other delicious GF foods on Christmas morning.
This year, I decided to search again. I came across Gluten Free Girl’s blog almost immediately. She went through a variety of gluten free cinnamon bun recipes a few years ago and came up with the ultimate recipe which you can find here.
I’m not going to lie. They are not exactly the same as gluteny cinnamon buns but they are absolutely fabulous. The texture is terrific. They don’t fall apart and the icing is perfection. I was so happy when I bit into one. I’m not going to post any changes to her recipe because you can’t mess with the best. I used maple syrup instead of agave nectar in the filling and I didn’t need the extra water for the dough like she says she often does. The fluid required for dough varies on your location, altitude and a variety of other factors.
I am going to post a series of photos instead to show what the various steps looked like. Cinnamon buns are time-consuming to make because they need to rise twice. The texture of the dough is also different than what you’d expect with a gluten-filled dough. Good GF cinnamon bun dough is more like cookie dough.
Me and my helpers, ready to bake.
The dough before it has risen. You can see that it’s not smooth like bread dough. It looks more like cookie dough.
Half of the dough, gently shaped into a ball before rolling it out. It’s on parchment paper and I put Saran Wrap on top before rolling it out.
The dough, rolled out with the brown sugar, cinnamon, butter and maple syrup filling spread on it.
Using dental floss to slice the the rolled up dough into pieces. It does make for a very smooth slice. My two year old insisted on doing it every time so those are her tiny hands you can see.
These are the rolls before baking.
The final product, after baking, before icing. I forgot to take a photo of them after I put the icing on them.
To be honest, they didn’t get too many of these. They loved them but I made them have the store-bought gluten ones instead.
Leave a Reply
You must be logged in to post a comment.