Friday, March 14, 2014

Cinnamon Buns

A few months ago I was going through my old recipe binder when the recipe I had for cinnamon buns fell out. I glanced at it quickly and thought maybe someday I would figure out the right blend of flours to make it gluten free. Then I threw it back in the binder and forgot about it.

That was until I found Metro's Irresistibles Gluten Free All Purpose flour blend. I honestly wasn't expecting much but after successfully making banana bread and Jello cookies by just replacing the gluten containing flour cup for cup with Metro's flour I decided to be brave and pull out this recipe.

Gluten free dough is not known for rolling well in my personal experience so the idea of making essentially a jelly roll shape made me a bit paranoid. The dough did not stay together as well as gluten dough but it easily rolled out with a rolling pin and when it came time to roll it into a jelly roll shape it was a lot better than what I've worked with in the past and with prayer, and patience it worked! :)

Here is a picture of the dough after rolling it out. Unfortunately I forgot to take a picture of putting the cinnamon sugar mixture on but it is spread evenly over this dough before rolling it up jelly roll style.

Here is the roll before cutting.

The roll cut into 12 equal pieces.

 Cinnamon buns in muffin tray ready to go into the oven.

Fresh out of the oven, ready to be flipped out.

Flipped out on a cooling tray, ready to eat. :)


2 cups Metro Irresistibles GF Flour (contains xanthan gum)
2 tbsp granulated sugar
4 tsp baking powder
1 tsp salt
1/4 cup Becel Vegan margarine
1 cup (apprx) Natur-a Rice milk

Cinnamon Topping
1/3 cup Becel Vegan margarine, softened
1 cup packed brown sugar
1 tbsp cinnamon
1/3 cup chopped raisins

1) In a large bowl, mix together flour, sugar, baking powder and salt.  Using a pastry blender or 2 knives, cut in margarine until mixture resembles course crumbs. 
2) Pour in milk, stirring lightly with a fork, and adding a little more milk if needed to make the dough soft.
3) Turn onto lightly floured surface.
4) Knead gently 8 to 10 times.
5) Roll into 12 x 8 inch (30 x 20cm) rectangle.
6) In a bowl, cream together butter, brown sugar and cinnamon.  Drop 1 tsp into each of the 12 large greased muffin cups. Spread remaining mixture over dough rectangle.
7) Sprinkle raisins over top.
8)  Roll up jelly roll style from long side and cut into 12 equal slices.
9) Place in muffin cups.
10) Place baking sheet below muffin cups to catch drips.
11) Bake at 400F until golden brown and cinnamon filling is bubbling, about 20 minutes.
12) Turn out immediately onto cooling rack.
13) Enjoy!  

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