Who doesn’t love warm, gooey cinnamon buns? I was pleasantly surprised by how easy it is to make gluten-free cinnamon bun dough! I know cream cheese can be a hit or a miss for some; feel free to substitute the cream cheese for butter in the glaze.
Why I love this recipe:
- Anything with cream cheese is a win for me
- That can be made in advance
- The dough is easy to work with
I know gluten-free cinnamon buns sounds like an major undertaking in your own kitchen; but this dough is not in the least bit temperamental! The most important part of this method is to give the dough the proper time to rise, even if it doesn’t seem like it’s rising very much. The extra air absorbed into the dough will keep the buns nice and fluffy when they are done baking. When pressing out the dough per my instructions below, do so gently. You want to keep us much air in the dough as you can; so take your time and press the dough out slowly.
One of the best parts of this recipe is that you can bake these days or even weeks in advance. Once the rolls are baked, let them cool to room temperature, then bag them up in freezer bags without the cream cheese glaze. Freeze them for up to two months, then bring them back to room temperature and warm in the oven at 350 degrees for about 10 minutes. Top with the cream cheese glaze when you are ready to serve.
Follow my steps, and you’ll have golden buns, a little crispy on the outside and fluffy on the inside.
Place the dough on a piece of wax paper. Parchment paper can work in a pinch. Use your fingers to gently spread your ball of dough out to a rectangle about 8 inches by 12 inches.
Spread the brown sugar and cinnamon filling evenly on top of the dough.
Use the wax paper to help you roll the dough, keeping everything tight.
You should end up with a tightly rolled log like this. Reserve the wax paper for glazing the buns later.
Grease a large muffin tin with non-stick spray, then place each bun in a tin. (If you only have regular muffin tins, I suggest making eight buns instead of six. Add a tablespoon of water to each of the unused muffin tins.)
Cut the log in half, then cut those halves into thirds so you have six equal-sized buns. t Let them rise in the oven for 45 minutes. To do this, preheat your oven to 180 degrees. As soon as you put the buns in the oven, turn off the oven and use a wooden spoon to prop open the oven door.
Once the buns have baked and cooled in the tins, transfer them to a wire rack. Place the wax paper underneath the rack, then add the cream cheese glaze on top of the buns while they are still warm. Enjoy!
Cinnamon Buns with Cream Cheese GlazePrint Recipe
- For the Dough:
- 1/3 plus 2 tablespoons whole milk
- 1 packet active dry yeast
- 2 1/4 cups all-purpose gluten-free flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon Kosher salt
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter, cold
- 1 egg, room temperature
- 1 tablespoon vegetable oil
- 2 teaspoons vanilla extract
- 3 tablespoons plain Greek yogurt
- For the Filling:
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, room temperature
- For the Glaze:
- 4 ounces cream cheese, room temperature
- 1 cup confectioners sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Prepare the dough. Warm the milk to about 90 to 110 degrees. It should feel warm to the touch but not hot.
Meanwhile, in the bowl of a standing mixer, combine the yeast, flour, xanthan gum, salt, and brown sugar. Cut the butter into about 16 cubes, then combine with the flour mixture on medium speed for about three minutes so that a crumble forms.
Add the milk to the butter/flour mixture and mix on medium speed for another two minutes. Add in the eggs, vegetable oil, vanilla extract, and Greek yogurt and mix on high speed for another five minutes. A moist but firm dough will form.
Knead the dough on a clean surface lightly dusted with flour for another two minutes to bring the dough together and make it more elastic. To let it rise, try my tea towel method! Add a little oil to the bottom of a medium bowl, then add the dough. Drench a tea towel in water, then rinse it out. Heat the tea towel in the microwave for one minute and 30 seconds, then quickly add the bowl to the microwave and cover with the tea towel. Leave the microwave closed for 30 minutes, then reheat the tea towel and repeat this process for another 30 minutes. The dough will rise slightly.
Meanwhile, prepare the filling. Use the flat side of a spoon to smash the butter down in a medium bowl. Add the brown sugar and cinnamon, then use the spoon and your fingers to combine it all well into a sandy texture.
After the dough has rested for an hour, spread a long piece of wax paper onto a dry, clean surface. Preheat the oven to 180 degrees, position a rack to the middle of the oven, and grease a large 6-muffin tin.
Transfer the dough to the wax paper and use your fingers to gently press down on the dough and form it into a rectangle about 8 inches by 12 inches long. Take your time and be gently with the dough so that you still leave some air in the dough.
Use a spatula to spread the filling evenly on top of the rectangle.
Now it's time to roll! Start with a long end of the rectangle and use the wax paper to help you tightly roll the dough until you have a log. Gently press the edges of the dough in to keep them secure. Slice the log in half, then those halves in thirds so that you have six even rolls.
Place the rolls in the muffin tins, then place in the oven. Immediately turn off the oven and use a wooden spoon to prop open the oven door. Let the dough rise in the oven for 45 minutes.
Once the rolls have risen, remove the rolls from the oven while you preheat the oven to 350 degrees. Once the oven is heated, bake the rolls for 25 to 30 minutes, until they turn golden brown.
Meanwhile, prepare the glaze. In a small bowl, beat together the cream cheese and confectioners sugar on medium speed for one minute. Add the rest of the glaze ingredients and beat until smooth and creamy.
Let them cool for 10 minutes in the tins before transferring to a wire rack. While the buns are still warm, top with the glaze so that you have some melted gooey goodness on them when they are cool enough to devour!