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.
- Add your whisked egg, melted (and cooled) dairy free butter and the rest of the caster sugar to the frothy mixture. Mix until combined.
- Stir in your bread flour, baking powder and salt and mix until it starts 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!