Bake

Gluten-Free Cinnamon Buns

December 21, 2020
5 Stars
Photo by Aran Goyoaga
Author Notes

This cinnamon bun recipe yields buns that are pillowy and soft. If dairy is not an issue for you, by all means use whole milk in place of the nut and hemp milks, and unsalted butter instead of the dairy-free kind. If you wanted to proof the dough overnight, you could slow down the fermentation in the refrigerator and then bake it in the morning.

©2019 by Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books. —Aran Goyoaga

Watch This Recipe
Gluten-Free Cinnamon Buns
  • Prep time 1 hour 30 minutes
  • Cook time 25 minutes
  • makes 8
Ingredients
  • Cinnamon Buns:
  • 4 tablespoons (55 grams) very soft dairy-free butter, plus more for greasing
  • 2 1⁄4 cups (505 grams) hemp milk or nut milk, heated to 105°F
  • 2 tablespoons (50 grams) honey
  • 1 tablespoon (12 grams) active dry yeast
  • 2 tablespoons (20 grams) psyllium husk powder
  • 2 tablespoons (15 grams) flaxseed meal
  • 1 cup (120 grams) tapioca starch
  • 3⁄4 cups plus 1 tablespoon (120 grams) superfine brown rice flour, plus more for dusting
  • 3⁄4 cups plus 1 tablespoon (120 grams) sorghum flour
  • 4 teaspoons ground cinnamon, divided
  • 1 1⁄2 teaspoons kosher salt
  • 1/3 cup (70 grams) granulated sugar
  • Glaze:
  • 1 cup (120 g) confectioners’ sugar
  • 2 tablespoons hemp milk or almond milk, at room temperature
  • 1 teaspoon vanilla extract
In This Recipe
Directions
  1. For the cinnamon buns: Grease the inside of a 10-inch cake pan with some butter. In a medium bowl, whisk together the heated hemp milk, honey, and yeast until dissolved. Let the mixture proof for 10 minutes, until foamy.
  2. Whisk the psyllium powder and flaxseed meal into the yeast mixture and let it gel for 5 minutes.
  3. In the bowl of a stand mixer, whisk together the tapioca starch, brown rice flour, sorghum flour, 2 teaspoons of the cinnamon, and the salt. Add the yeast gel and mix with the dough hook on medium speed for about 5 minutes, or until the dough comes together. The dough will be sticky.
  4. Dust a work surface with some brown rice flour and scrape the dough onto it. Dust the top with more flour and roll it to 1/8 to 1⁄4 inch thick and about 15 by 13 inches.
  5. In a bowl, mix together the butter, granulated sugar, and remaining 2 teaspoons cinnamon. Spread the mixture evenly on top of the dough. Roll the dough tightly into a log. Cut the log in half crosswise and then slice each half into four equal pieces. Place the buns in the greased cake pan, leaving space between. Cover the pan with plastic wrap and proof for 45 to 60 minutes, or until doubled.
  6. Heat the oven to 400°F and bake the buns for about 50 minutes, until golden brown. Don’t skimp on the time, even if they look done on top, as they take longer than normal cinnamon buns to really cook all the way through. Let them cool in the pan while you prepare the glaze.
  7. For the glaze: In a medium bowl, whisk together the confectioners’ sugar, hemp milk, and vanilla until smooth. Pour the glaze over the warm cinnamon buns and serve immediately.

See what other Food52ers are saying.

  • Tessa Tomlinson
    Tessa Tomlinson
  • Aran Goyoaga
    Aran Goyoaga
  • elisa
    elisa
  • Emilye
    Emilye
3-time James Beard finalist cookbook author, food stylist and photographer. Author of Cannelle et Vanille named best of by NY Times, Food 52, Food & Wine, Bon Appetit, and more.

7 Reviews

elisa August 14, 2021
These are truly spectacular cinnamon rolls! I make them about one a month and my partner and I both love them. I love that they’re gluten free and vegan, but like with all of Aran Goyoaga’s recipes, they don’t at all taste any different from things made with regular wheat flour. You’d never know they’re gluten free.
 
Emilye April 28, 2021
These look fantastic and I look forward to trying the recipe. Out of curiosity, any suggestion on how to make these using sourdough starter?
 
Tessa T. April 23, 2021
Can’t fault these! I have made dozen of gluten free cinnamon buns over the years. I have found one other recipe that is note worthy but it requires pumpkin purée, and sometimes you just want simplicity like these! I did swap the sourghum flour for buckwheat, they rose so well and the texture was perfect you can’t tell they are gluten free! The best 10/10 thank you!
 
Bcrisp January 24, 2021
My family was very appreciative of these cinnamon buns, which I made yesterday. The dough was perfect, and felt really lovely to knead and roll. I was worried about the high oven temperature, so I dropped it to 390F and pulled them out at 45 minutes. Even so, the top was overly brown and not as soft as I would like, and the bottom was similarly on the hard side. I think I’ll try dropping the temperature even more next time (and there will be a next time, very soon!). Thank you for the recipe!
 
Elle January 24, 2021
Just made these today & they were delicious. It was my first time using these flours, first time making a flax/psyllium egg, first time using vegan butter... I'd long been curious about this recipe; I have the cookbook and admired the photography but hadn't made much from it yet. It was magic to watch the dough come together! I proved the dough in the fridge overnight, brought them to room temp and then baked them. I will definitely be baking more from the cookbook & I'm excited to dig in now that I have the requisite flours.
 
jamisonlh22 January 13, 2021
Liquid to dry ratios seemed way off. After carefully measuring all of the ingredients, I was left with a very soupy mixture that was impossible to knead. I had to add a lot more flour just to be able to form a workable mixture. At this point I ended up a large volume of dough, and the butter/sugar/cinnamon mixture was not nearly enough to coat it (even spread very thin). I've found similar issues with other recipes from Aran. I've even tried weighing out the ingredients to limit discrepancies, but have had the same problems.
 
Author Comment
Aran G. January 13, 2021
Sorry didn’t work out for you. Make sure you are using very fine psyllium husk powder not whole husks or flakes because they don’t absorb liquid the same way. Make sure it actually says powder and that is consistency of flour. If you are using anything that resembles a meal or flakes, they won’t absorb all the liquid.