Cinnamon buns (gluten and dairy free)
Servings: 10 Buns
Ingredients
For the cinnamon buns
- 175 ml dairy free milk
- 2 and 1/4 tsp easy bake yeast (I use Allison's)
- 1 medium whisked egg
- 85g + 1 tbsp caster sugar
- 400 g gluten free white bread flour (I use FREEE)
- 50 g melted dairy free butter
- 2 tsp baking powder
- 1/2 tsp salt
For the filling
- 20 g melted (and cooled) dairy free butter
- 90 g light brown sugar (you could also use dark brown)
- 2 tsp cinnamon
Topping
- 100 g icing sugar
- 1 tbsp boiling water
Instructions
- Warm your dairy free milk in the microwave until it reaches around 39°C (I use a cooking thermometer to check this). Add your easy bake yeast and 1 tbsp caster sugar to the warm milk and stir until dissolved. Set aside for 10 minutes until slightly frothy.
- To a separate large bowl add your gluten free bread flour, baking powder and salt and mix until combined. Then add your egg, melted dairy free butter, the rest of the caster sugar and the frothy yeast mixture. Mix well to form a sticky dough.
- Knead your dough until soft. The dough will be sticky but quite elastic and should pull away from the side of the bowl (if the dough is too sticky, add a little extra flour). Form a ball with the dough and add to a well oiled bowl. Cover with clingfilm and leave in a warm place for an hour.
- After an hour transfer the dough to a floured surface and roll out to form a rectangle that is around 1/4 inch thick.
- Brush with melted butter and sprinkle over a layer of light brown sugar and cinnamon.
- Carefully roll your dough up lengthways, like a swiss roll, to form a cylinder.
- Cut into 10 equal sized rolls and place in a baking tray. Leave in a warm place for another half an hour.
- Pre heat your oven to 180°C. Brush your buns with a little melted butter and bake in the oven for 25 minutes, until golden brown.
- Remove from the oven and make your icing by combining your icing sugar and boiling water. Drizzle over the buns and enjoy!