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Gluten Free Cinnamon Buns


  • 375 g Gluten free self-raising flour
  • 2 tbsp Caster sugar
  • 70 g Butter
  • 1 Egg (and 1 yolk)
  • 175 ml Milk (Lactose-free)
  • tsp Yeast

For the filling:

  • 1 ½ tsp Cinnamon
  • 100 g Soft brown sugar
  • 40 g Butter (melted)

Cream cheese topping:

  • 60 g Icing sugar
  • ½ tbsp Cream cheese
  • ½ tbsp Butter
  • 2 tbsp Water


  1. Heat the milk in a microwavable bowl for 40 seconds.

  2. Add the yeast, sugar, eggs and melted butter.

  3. Stir in the flour and knead the dough (I used a dough hook in a free-standing mixer). If the dough is sticky, add an extra tbsp of flour.

  4. Place the dough in an oiled bowl for an hour or so.

  5. Roll out the dough on a floured surface and make a large rectangle.

  6. Mix together the filling and spread this onto the dough.

  7. Roll and cut into buns (should make between 7 - 9 buns depending on size).

  8. Grease and line a cake tin and fill with the cinnamon rolls.

  9. Cover for a further 30-45 minutes.

  10. Preheat the oven to gas mark 4 or 180 degrees.

  11. Brush the cinnamon rolls with milk and bake for 20-25 minutes.

  12. When the buns come out of the oven, make the topping and spread over the buns.