Wednesday, December 11, 2013

Heavenly Cinnamon Buns - gluten-free #recipe

From Avery aka Daryl:

Cinnamon buns. Oh, man, do I love them. I fell in love with cinnamon buns back in high school, when I worked in a camp kitchen. We would make over 300 cinnamon buns every morning for the campers. No kidding. We started around 5 a.m. It was grueling, but it was fun, and the luscious aroma never fails to capture my heart.

They're perfect for a mid-morning snack. They're great on holidays.

But I haven't had one -- a real one -- since I started eating gluten-free.

Well, I had a craving last week and decided I had to attempt making them. What was the worst that could happen? I found a recipe on Pamela's Gluten-free Bread Mix.

They turned out great! They're best the first day, of course, as all gluten-free things are. They get a little chewy by day three, but the flavor of the dough and the wonderful rush of sugary cinnamon is so fabulous, who cares!

Here's the recipe. I hope it works for you and if you know someone who needs to eat gluten-free, I hope you rock their world!!!

(Tweaked from a recipe on the
Pamela’s Gluten-free Bread Dough Mix)


3 ½ cups gluten-free bread mix (I used Pamela's, but I bet another GF mix would work)
1 stick butter (8 tablespoons), room temperature
2/3 cup warm water
½ teaspoon salt
½ cup cottage cheese
1 tablespoon orange zest

2 ¼ teaspoons active dry yeast
1 teaspoon sugar
½ cup very warm water (but not scalding hot)

1 stick butter (8 tablespoons), room temperature
4-5 teaspoons cinnamon; the more the merrier am I
2/3 cup brown sugar
1/3 cup raisins (you can also use nuts, but I’m not a nut person)

1 cup powdered sugar
2 to 3 tablespoons water
¾ teaspoon vanilla or vanillin


Start by making the filling: Mix the sugar and cinnamon with softened butter. Set to the side.

Now make the yeast:  Dissolve yeast in the ½ cup very warm water and add 1 teaspoon of sugar. Let stand 5-1- minutes. It will bubble and get foamy.

Now make the dough:  In a big bowl with whisk attachment if you have it (if not, and I didn’t, you can use regular beaters).  Mix the butter and cottage cheese together. Add the rest of the dough ingredients and the foamy yeast, and mix well.

Between two sheets of greased parchment paper, roll out the dough in a rectangular shape to a ¼-inch thickness. Remove the top piece of parchment. Evenly spread the filling over the dough. Dot with raisins.

To shape the dough: starting with the longest side, roll the dough into a long log. Peel off the other parchment paper as you form the log. With a sharp clean knife slice the log into 2-inch wide pieces. Place pieces in a greased 8” round pan, with swirls facing up. Let the dough rest for 60 minutes. (I cover with a clean dishtowel.)

Preheat the oven to 350 degrees F. Bake for 40-50 minutes until golden brown. Let the buns rest in the pan for 5 minutes then invert onto a plate. Invert a second time so that the swirls are showing.

Now make the glaze: Combine the sugar and vanilla with enough water to create a thick glaze. Frost the buns while warm (but not hot).  Serve warm!

* By the way, I would bet this recipe works just fine with REGULAR FLOUR. All the things in Pamela's mix are items that help gluten-free flour bind.

JUST A FEW MORE DAYS!! Krista Davis, Lucy Burdette, Julie Hyzy and I are having a FEAST OF GOOD READING contest on Facebook. It's fun with lots of ways to win. We're giving away a fabulous gift basket from Salt and Pepper books (you know, the store that inspired the Cookbook Nook mysteries) as well as our books. 
May be modified from picture

And we might even sweeten the deal in weeks to come. Runs to the middle of December. So check it out. Click on the picture for the link!

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  1. A/D, I am crazy for cinnamon rolls, though I've never had the nerve to make them. And don't dare eat them too often...but these look amazing. thanks for the inspiration!

    1. You know, I hadn't made them in so many moons, I was nervous, too, but they were really easy to make. Probably even easier if made with regular flour and not gluten-free. It just holds together so much better. But the use of parchment paper made this worry-free.

      Daryl / Avery

  2. Very nicely done. So often cinnamon rolls look like a sugar explosion! These look "just right".

    1. I know. Boom! LOL Yes, this glaze simply eased onto the dough. It was just the right amount. I remember (pre-gluten-free) going through airports and having a Cinnabun and having sugar shock for about a week! :) Not these. Just right.

      Daryl / Avery

  3. Oh, I can almost smell these! Perfect for Christmas morning breakfast!

    1. I agree. I'm going to make the dough the night before, have it all ready to pop into the oven. Think how good the house will smell?!

      Daryl / Avery

  4. What a fabulous recipe for gluten-free eating. It's nearly impossible to avoid drooling over cinnamon rolls. They are so tempting, especially as they bake up in the oven (yours are definitely swoon-worthy)!

    ~ Cleo

  5. Daryl, thank you for this recipe. My family adores cinnamon buns for Christmas morning, and I was wondering how I'd manage this now that I'm avoiding gluten.

  6. P.S. I don't see a "click here" place for just the recipe. Am I missing something?

    (Which would not be unusual.)

    1. Never mind. I found the recipe on Pamela's website. Thanks!

    2. Karen, I haven't gotten as sophisticated as some for the click here recipes yet. I usually copy and paste. I intend to do more PDF files for the new year. Note: I tweaked Pamela's recipe a bit. No nuts. I find nuts for some celiac persons can cause the same trauma. You're welcome!

  7. I'm not gluten-free but I do love cinnamon rolls.

    1. Linda, try switching out the gluten-free flour with regular. I'm sure this recipe works that way, too. :)

      Daryl / Avery

  8. Fabulous photo, Daryl! You're making me crave them! What a great way to start Christmas morning.


    1. You know what's fun? I didn't have to tweak the photo. They really DID look that way. :)

      Daryl / Avery