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This recipe comes straight from the Baking Beauties blog. I first discovered the Baking Beauties on facebook. They specialize in gluten-free baking and I am always on the look-out for wheat-free treats. These cinnamon buns were a hit! Although the batter was heavy and sticky, the buns rose and looked beautiful and they tasted delicious.

Gluten-Free Cinnamon Bun

2 1/2 cups all-purpose gluten-free flour (see note)

1/2 cup tapioca starch

1 tablespoon rapid rise yeast

3 tablespoon white sugar

1/2 teaspoon salt

2 teaspoon xanthan gum

1 teaspoon guar gum

1/4 cup instant vanilla pudding mix (dry) OR dry milk powder (I used the milk powder)

1 teaspoon baking powder

4 tablespoon butter

1/2 cup water

3/4 cup milk

1 egg, room temperature

1 teaspoon cider vinegar

2 tablespoon oil (I used Canola)

1 teaspoon vanilla

NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Over low heat, in a small saucepan, heat 4 Tbsp. butter, 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan (I used a pie pan, but pans with straight sides work better).


2 tablespoon. butter or margarine, very soft

1/2 cup firmly packed brown sugar

1-2 tablespoon cinnamon

NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional)

In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.

Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.

With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.

Allow to mix on medium speed for 3 minutes.

Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.

Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.

Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.

Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high.

Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.

Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.

Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.

These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.