The fluffiest Gluten Free Recipe
These cinammon buns are a fairly easy recipe although they take a bit of time.
This gluten free recipe can easily be made vegan and produces the fluffiest cinnabons.
These gorgeous cinnamon rolls were inspired by a lovely person that I came across on the r/cooking subreddit, who painted her idea of heaven as reading a good book on her covered deck during a rainstorm.
I highly recommend enjoying them with a caramel martini or overlooking the beach as it makes them all the more pleasant.
Enjoy and do tag @artemis_eats if you end up making it.
Now on to the recipe!
For the cinnamon buns dough:
-495g of a gluten free blend (I use Schär)
-100g of granulated sugar
-1 3/4 tsp of baking powder
-250ml of warm milk (substitute with almond or rice milk)
-1 packet of instant yeast or 2 1/4 tsp
-1 tsp of salt
-2 eggs, at room temperature
-150g of melted butter
-2 tbsp of whisky
For the filling:
-75g of melted butter (or 5 tbsp)
-1 tbsp of instant coffee
-3/4 cup of brown sugar
-2 tsp of cinnamon
For the Mint chocolate glaze:
-118ml of heavy cream (or coconut milk)
-115g of Mint chocolate (I used Rococo’s, check my review here)
For the dough:
-Pour the warm milk over the granulated sugar and stir to combine. Add the instant yeast over the milk mixture and allow to it to bubble up for a few minutes.
-Blend the dry ingredients in the bowl of a stand mixer.
-In a separate bowl, whisk together the milk_yeast mixture, whiky, eggs, and melted butter. Slowly add the wet ingredients into the dry ingredients.
-Once combined, turn the mixer up to about medium and beat for 5 minutes. The dough should be smooth and somewhat stretchy. (Dont worry if it looks too wet, it will transform to a bread like consistency while proofing)
-Cover the bowl with plastic wrap and place it in a warm place for 2 hours. It will have have at least doubled and will be fluffy looking. Chill for at least 4 hours, but preferably overnight.
-The next day, remove the dough from the fridge and knead into a smooth ball on a floured surface.
-Roll the dough out into about an 18 by 10-inch rectangle (about 1/4-1/2 inch thick).
Making the filling:
-In a small heat-proof bowl, microwave the butter in 30 second intervals, stirring after each until melted and smooth. Stir in the instant coffee granules. Don’t worry if it doesn’t completely dissolve. Set aside.
-In a separate bowl, add brown sugar and cinnamon and stir with a fork to combine. Set aside until ready to use.
-Use a pastry brush to brush melted butter/coffee over the dough. Sprinkle brown sugar and cinnamon mixture over the top, leaving about 1 and ½ inches of the border uncovered. Lightly press filling into the dough.
-Preheat oven at 350°F.
-Starting on the long side of the dough, start to roll up, pressing as you go, to create a tightly rolled log. Pinch the seam closed and lay seam side down. Cut into 9-10 slices, placing in a pan as you go.
-Let rise in warm until almost doubled in size, about an hour.
-Bake for 20-25 minutes or until golden brown.
-Place the cream in a small pot over medium low heat, until simmering.
-Pour the hot cream over the chopped chocolate.
-Whisk, then drizzle while warm.