Is it just me or does baking seem even more special at Christmas time? Maybe it’s the memories of decorating the Christmas cake as a kid or the tradition in our house of homemade sausage rolls still warm from the oven as a pre Christmas lunch treat. Whatever your own personal traditions are, you can’t quite beat the feeling of a freshly baked treat at this time of year.
However, if you have food intolerances, sometimes this festive season can result in more store-bought made-without items and less homemade loveliness to fill you with cheer and test out your baking skills.
So, with that in mind, these gluten free Cinnamon Buns are especially for the coeliacs out there who want their baked goodies straight from the oven, not straight from the packet.
- 300ml milk, warmed
- 25g caster sugar
- 1.5 tsp dried active yeast
- 500g gluten free white bread flour blend (I used Doves and would definitely recommend)
- 1 tsp salt
- 85g unsalted butter, cold and sliced
- 90g unsalted butter, soft
- 90g soft dark brown sugar
- 2.5 tsp ground cinnamon
- 1 large egg beaten
- 150g icing sugar
- Cold water, added little by little
- Mix the milk, sugar and yeast together in a small bowl or jug and leave for 15-20mins or until it froths up.
- Sieve the flour and salt into a large bowl. Then, either using a food processor or rubbing together with your fingers, add the butter and mix with the flour and salt until you’re left with a crumb like texture and no big lumps of butter.
- Pour in the milk mixture and using a spoon or your hands, mix together to form a dough.
- Sprinkle some flour onto your surface, take your dough from the bowl and knead until smooth and soft. Put the dough back into the bowl, cover with clingfilm and leave it somewhere warm for about 45 mins – 1 hour so the dough can rise and double in size. I used the airing cupboard which worked a treat.
- Whilst the dough is rising, line your chosen baking or cake tins with greaseproof paper.
- In a bowl, mix together the dark sugar and the cinnamon.
- Once the dough has risen, place it back onto a lightly floured surface and knead it again until smooth then roll it out into a rough rectangle about 1cm in thickness.
- Spread the soft butter over the dough, making sure it is all covered evenly then sprinkle the sugar cinnamon mix over the buttery dough until it is well coated.
- Very gently roll up the dough the same way you would if you were making a Swiss Roll and then cut into even slices using a sharp or serrated knife.
- Arrange the slices into your tin, making sure they all get nice and cosy together without gaps. Wrap again with clingfilm, put them back in a warm place and leave to rise for 20-30 mins.
- Heat your oven to 180C and beat the egg in a small jug or bowl.
- Once risen, brush the egg over the tops of the buns and pop in the oven for 10-15 mins or until a lovely gold colour.
- Whilst baking, pour your icing sugar into a bowl keep adding a tiny bit of cold water, stirring in-between, until you have your desired icing consistency. Personally I went for a thicker mix as I love icing and wanted a drizzle more than a full-on coating.
- Once out of the oven, leave to cool for a few minutes then drizzle (or coat) your glaze over the buns.
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