Here in Sweden, we love cinnamon buns so much that we have a special day to celebrate them. I’m usually not a big fan of all these special days when you’re supposed to celebrate milk, carrots, toilet paper and whatnot. However, cinnamon buns I do want to celebrate because they are that good. Aaand, as a matter of fact - tomorrow’s Cinnamon Bun Day in Sweden and whether you celebrate it or not - every day is a good day for a cinnamon bun. Right!?
Being allergic to gluten, it’s not easy to find good cinnamon buns and it certainly hasn’t been easy to come up with my own recipe. I think it took me about 2 or 3 years and countless trials before I finally succeeded. I’ve been using this same recipe for about a year now and I can honestly say that they taste just as good as traditional ones made with wheat flour. My first gluten-free attempts failed because the dough didn’t stick together + the buns never got that golden color you want them to have. But once you learn how to make them, it’s actually not that hard. The key is to use different flours, add an egg and lots of psyllium husk. Ok, enough talking - let’s start baking!
Glutenfree cinnamon buns
makes about 30 buns
50 g butter or coconut oil
25 g fresh yeast
7 dl | 700 ml milk of your choice (I used oat milk)
1 egg white
50 g sugar (coconut or granulated)
1/2 tsp salt
3,5 dl | 200 g rice flour
2 dl | 125 g oat flour
1 1/4 dl | 75 g corn flour
2 dl | 125 g potato starch
4 tbsp psyllium husk
150 g soft butter
75 g granulated sugar or coconut sugar
2-3 tbsp cinnamon
1 tsp cardamom
1 egg, beaten
Pearl sugar or chopped almonds
Melt the butter.
Stir together yeast, milk, egg, egg white and sugar in a baking bowl.
Add the melted butter and stir carefully. Let cool until 37°C (98.5°F)
In another baking bowl, combine the remaining dry ingredients and add them to the batter. Stir for a minute or two.
Cover the bowl with a cloth and leave to rise for about an hour, until doubled in size.
Meanwhile, prepare the filling by mixing the ingredients.
Divide the dough into two parts. Roll out the first piece into a large rectangle (like 30 x 50 cm). Spread half the filling on top of the rectangle.
Now, fold the dough so that you have two layers of dough. Then, cut out long strips of dough, about 2 cm wide. Twist each strip into a knot-like shape and hide the ends under the knot (does this make any sense?).
Put the bun on parchment paper and repeat the twisting step with the remaining dough (+ the second piece).
Cover your buns with a cloth and let rise for about 30 minutes.
Meanwhile, heat the oven 250°C (480°F).
Brush your buns with the beaten egg.
Sprinkle with pearl sugar or chopped almonds and bake for 10-20 minutes (depending on the size and your oven). Keep an eye on the buns because they burn easily. Let cool on a tray and then enjoy them with a cup of coffee.