My cinnamon buns are fluffy and delicious, filled with brown sugar and topped with an iced drizzle. They are gluten and dairy free but you honestly would’t know! They do take a little time and patience to make, but they are definitely worth the effort. If you do make my cinnamon bun recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions:
Which yeast do you use? I used the Allison’s Easy Bake Yeast which is available in most major UK supermarkets.
Which dairy free milk do you use? I’ve tested this recipe with almond milk, gluten free oat milk and soy milk. All of these work however I found that gluten free oat milk (Glebe Farm) worked the best.
Which flour do you use? I tested this recipe with a few different types of gluten free flour but found that the FREEE gluten free white bread flour worked best. If you do not have any of this you could also use the FREEE self raising flour, however I did find the bread flour gave a fluffier texture. You will also need to ensure that the flour you use contains xanthan gum, if not add 1/4 tsp to the mixture (The FREEE bread and self raising flour does contain xanthan gum so no need to add any extra).
-You will need to make sure you follow the resting times of the recipe exactly in order for the buns to rise.
-Use a thermometer to check the heat of your milk before adding the yeast, the milk will need to be around 39°C in order for the yeast to activate.
-Store your buns in an airtight container for 3 days and pop in the microwave for 20 seconds before eating.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.