Gluten free cinnamon buns recipe

Written by Sophie Barrow

Gluten free cinnamon buns recipe
As the weather turns again, here's a warming and scrumptious recipe to try. They're irresistible. 


For the buns
  • 170ml dairy-free milk 
  • 24g cane sugar 
  • 14g vegan butter 
  • 56g vegan butter, cold
  • 2 1/4 tsp active dry yeast 
  • 320g gluten free flour
  • 84g almond flour 
  • 2 1/2 tsp baking powder 
  • 1/2 tsp sea salt 
For the filling
  • 42g melted vegan butter 
  • 146g brown sugar
  • 8g ground cinnamon


  • Preheat the oven to 180°C and grease a baking dish with tall sides
  • Warm the dairy-free milk on a medium heat until it is as warm as a bath
  • Add the vegan butter (not the cold one), sugar and stir into the milk until melted
  • Add the yeast and stir again. Set aside to proof for 10 minutes
  • In a medium sized bowl, whisk together gluten free flour, almond flour, cane sugar, baking powder and sea salt. Add the cold vegan butter and use a fork to mix this into the dry mixture, until it is like wet sand
  • Add the milk mixture to this and stir as you go and as more wet mixture is needed until it is like dough, then set aside.
  • Place cling film on a flat surface, then dust with gluten-free powder. Place the dough in the centre of the surface and sprinkle a little more flour over it, then place another layer of cling film over the dough. Using a rolling pin, roll the dough into a large, thin rectangle which is about 1/8th inch thick
  • Next, remove the top layer of cling film and brush on the vegan butter from the filling ingredients. 
  • Sprinkle with brown sugar and cinnamon and spread gently with fingers to distribute it evenly
  • Roll the dough lengthwise into a cylinder
  • Use a bread knife to cut the cylinder into individual rolls, then cover with cling film and a towel, and set on top of the warm oven to rise for about 30 minutes
  • Remove the towel and cling film, then place the rolls in the middle of the oven and bake for 30-35 minutes and enjoy! 

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