I’ve been to Stockholm at least 5 times, and each time I was so sad that I couldn’t try any of the amazing cinnamon rolls that are in every corner of the city! How can you resist the incredible smell of cinnamon and baked delicacies?
I fought very hard until I received this recipe from a friend, finally gluten-free cinnamon buns! They are so good that I invited another celiac friend to bake with me, food pleasure is even stronger when shared.
Don’t be discouraged by the many steps, the recipe is not complicated and it’s totally worth the preparation time!
Ingredients (makes 10-12)
For the dough:
2/3 C lukewarm milk (not more than 30 C)
2 tbsp yeast
35 gr sugar
45 gr melted butter
400 gr gluten-free flour
2 tsp baking powder
1/2 tsp salt
40 gr brown sugar
2 tsp cinnamon
30 gr melted butter
45 gr melted butter
60 gr brown sugar
1 tsp vanilla extract
2 tbsp whipping cream (optional)
Start from the yeast and liquid. In a bowl, pour the milk, add the yeast and 1 table spoon of sugar. Mix well and let the yeast activate. Add the egg to the mix, whisk well and then add the melted butter.
In another bowl, mix the other dry ingredients: the flour, baking powder, salt and sugar. Add the dry ingredients to the batter and mix with a wooden spoon. The dough should become just a but sticky, but not too much.
Transfer the dough onto a sheet of cling film and use a rolling pin to form a big rectangle.
Prepare the filling by mixing the ingredients in a little bowl, then distribute the filling evenly onto the rectangle of dough.
Roll the dough to form a cylinder, then cut pieces of 4-5 cm (you should have at leat 10 pieces). Tip: if you don’t have a very sharp knife available, cut with a thread, from the bottom up).
Prepare the glazing in a sauce pan: heat butter, brown sugar, vanilla over low heat and mix until the sugar dissolves. Add the cream at the end for a more fluffy result. Pour the glazing onto a cake tin and let it cool.
Arrange the buns in the cake tin, cut side up, and let it rise for 1 hour.
Bake in pre-heated oven at 180 C for 25 minutes. When the time is up, get the tin out of the oven and turn the rolls upside down onto a serving plate - the glazing will drip from the top to the bottom, creating a very inviting effect!
TIP: If you don’t like the thick syrup-style glazing, I suggest you to try the buns with white icing instead. This version is so delicate and in general it’s my favorite! Place the buns onto a greased cake tin instead, rise for 1 h. Bake the buns and add the icing at the end. The ingredients are simply 2/3 cup of icing sugar + 1-2 tbsp of milk (room temperature). Pour the sugar in a cup and add the milk little by little while you stir with a spoon, it will create a fluffy icing. Brush it on top of the cooked cinnamon buns for a perfect result.
TIP 2: Preserve the left over buns in an air-tight container, the pleasure will last for at least 5 days!