Made with Xanthan Gum


1 2/3 cup brown rice flour

1/3 cup plus 1/2 cup tapioca flour

1/2 cup potato starch

1 tbsp xanthan gum

1 tbsp instant yeast

3 tbsp granulated sugar

1/2 tsp salt

1/4 cup almond flour

1 tsp baking powder

1/4 cup unsalted butter

1/2 cup water

1 large egg, room temperature

3/4 cup milk

2 tbsp oil

1 tsp apple cider vinegar

1 tsp vanilla extract


2 tbsp soft unsalted butter

1/2 cup brown sugar

1-2 tbsp ground cinnamon


4 tbsp butter

1/2 cup brown sugar

2 tbsp golden/maple syrup

1 tsp vanilla extract

2 tbsp double cream

pinch salt

The recipe is


Over low heat, in a small saucepan, heat butter, brown sugar, and golden/maple syrup, stirring until sugar dissolves. Add double cream, vanilla extract, and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan with high sides.


Combine the butter, brown sugar, and cinnamon until it looks like wet sand. Set aside until after the dough has been shaped into a rectangle.


In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.

Put water and butter in a glass measuring cup and microwave just until the butter has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.

With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrape down the bowl if needed. Allow to mix on medium speed for 3 minutes.

Take a piece of cling film and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle an additional 2 tsbp of sugar on the plastic wrap. Scrape the dough onto the plastic wrap. Gently lay another piece of cling film over the top of the dough and pat the dough down into a rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the cling film on top) to approximately 8″ x 16″.

Remove cling film. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.

Starting along the long end, use the bottom sheet of cling film to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the centre of your finished rolls.

Using a long piece of dark coloured thread, cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place cinnamon buns in the prepared pan, with cut side up. I like to place a sheet of cling film over the top, and flatten buns down to about 1″ high.

Allow the cinnamon buns to rise in a warm place for about 30-40 minutes, or until nearly doubled in size. Preheat the oven to 180°C.

Bake in preheated 180°C oven for 20-25 minutes, or until the tops are a nice golden brown.

Allow to cool for about 5 minutes before inverting on a serving tray, letting the syrup run down over the rolls.

These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.



Gluten-free AND Dairy-Free Cinnamon Rolls

REPLACE the instant vanilla pudding powder with 1/4 cup almond flour (although Jell-O brand pudding powder is dairy free)

REPLACE the 1/2 cup water and 3/4 cup milk with 1 1/4 cups soy milk (or your favourite dairy-free milk)

REPLACE all of the butter with vegan butter

REPLACE the heavy cream in the Topping with 2 tablespoons dairy-free milk.

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