Cinnamon Buns

First of all, I must point out that the image here is not one of mine.  I made these cinnamon buns and they were scoffed before I could photograph them!

I'm not sure about you, but I love cinnamon buns (and cinnamon in general)!  Before I discovered my issues with gluten, one of my favourite things to do was go to Starbucks, get a chai tea latte and a cinnamon roll.  I still partake in the chai tea latte on occasion, but the cinnamon roll is now out of reach.

I wanted, therefore, to create my own gluten-free version of these Norwegian treats.  I love the recipe I have created, but like everything I do, they will continue to be a work in progress, so if I do find that I hone this recipe further, I will, of course, post an update for you all.  But, in the meantime, please give these delicious cinnamon-scented delights a go and let me know how you get on!  


RECIPE
For The Dough

• 7g fast action yeast
• 150ml warm water
• 100g caster sugar
• 400g gluten-free plain flour
• 1 tbsp gluten-free baking powder
• 1 tsp salt
• 1 tsp xanthan gum
• 1 tbsp cider vinegar
• 175g unsalted butter
• 1 egg, plus another for glazing

For The Filling

• 75g very soft unsalted butter
• 75g caster sugar
• 3/4 tsp ground cinnamon

METHOD

1. Mix the yeast into the warm water and set aside
2. Melt the butter, allow to cool slightly, then add to the yeast and water.  Stir, then add the sugar, egg and vinegar whisking well to combine (and to ensure the egg does not scramble in the warm mixture)
3. Measure the dry ingredients into a large bowl, add in the yeast mixture slowly, beating well, ensuring everything is mixed.  The dough should be sticky-ish at this point
4. Cover the bowl with clingfilm and leave in a warm place to prove for about an hour
5. Check it after this time and if it bounces back when poked it is ready.  If not, leave it to prove for another 10-30 minutes.  It is important it is kept warm throughout.
6. Whilst you're waiting for the dough to prove, make the filling by beating all the filling ingredients together until you have a smooth mixture
7. Grease and line a 20cm tin and pre-heat the oven to 200c/180c fan/gas mark 6
8. Cut a third of the dough, and roll it out to fit the bottom of your tin using a dusting of gluten-free plain flour on your board and rolling pin.  It doesn't need to be perfect, you can stretch it to fit as needed, but be careful here, the dough will be fragile.
9. Roll out the rest of the dough to about 20-30cm square (or as big as you can get it), it helps to roll it between two pieces of parchment paper or clingfilm, then spread with the buttery cinnamon filling, taking it as close to the edges as you can.
10. Roll up the dough from the long edge, then slice into 6cm rounds, placing them swirly side up into the dough-lined tin
11. Leave to prove for 15 minutes
12. Brush with beaten egg, then bake for 20-25 minutes until golden brown and cooked through
13. Remove to a wire rack until cool enough to handle, then pull off a bun and eat, heartily

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