Quickest, Yeast-Free Cinnamon Buns, a Preview Recipe from Gluten-Free on a Shoestring Quick & Easy

Super quick gluten-free yeast-free cinnamon buns, a preview recipe from my new cookbook, Gluten-Free on a Shoestring Quick & Easy! more »

Today is a big day! It’s the official publication day for Gluten-Free on a Shoestring Quick & Easy: 100 Recipes For the Food You Love—Fast! I figured we’d celebrate with food (the recipe for Quickest, Yeast-Free Cinnamon Buns from page 25 of the New Book), since at this point I pretty much have no other skills and no other way to show l-o-v-e.  Is that wrong? Check back in about 10 years when my children are grown to see if I’ve ruined them. For now, so far so good.

In fact, if there was any lingering question about my children’s devotion to food, in the middle of last night’s dinner (Savory French Toast, a truly decadent breakfast-for-dinner) my youngest said, mostly to herself, “I’m going to miss this after I eat it.” I checked back in with her this morning. As predicted, she does, indeed, miss last night’s dinner.

This yeast-free cinnamon bun dough is smooth and even silky. It’s a pleasure to roll out (really!), and with a sprinkling here and there of flour as you work, can even be rolled out without a sheet of unbleached parchment paper on top. As I work on more and more recipes for gluten-free bread (Book 3! December 2013!), I have come to value not only the result of gluten-free baking but the experience. When the dough is a pleasure, aren’t you that much more likely to bake? I want you to know what I know: that baking is one life’s great pleasures, and being gluten-free shouldn’t diminish that one bit not one bit. If book tours were for the ordinary book author like me, and if they actually sold books, I’d be in your town today. We’d be making this gorgeous dough together.

We’d spread the filling, like so.

Then roll the roll, like this.

Maybe I’d ask you to slice the buns evenly with a bench scraper, while I reached for the greased muffin tin.

And together we’d place each bun carefully in its own well in the muffin tin, and guide the pan into the oven. We’d chat over coffee (half-n-half, if you have it) as the buns filled the house with their cinnamon-sugar love (food isn’t love?). Then, while those buns finished cooling, we’d mix up the icing. And I’d probably keep giggling about calling them “buns” and you’d remind me that I’m nearly 40 years old. Hug?

Thank you for hanging out with me every day. And for supporting me by buying my cookbooks. Be sure to read the Acknowledgements in the new book. You’re in there, and it comes from the heart.

In the meanwhile, I’d love to sign a book for you, until we can have that hug. So don’t forget to Pin It To Win It! (“it” = a signed copy of Quick & Easy). Follow the instructions in the post, and we’ll pick ONE LUCKY WINNER at 11:59 pm EST tonight, November 6, 2012. Wherever you are, you could win!

And don’t forget to claim your FREE Best of the Gluten-Free on a Shoestring Blog ebook if you order the new book by the end of the day today! If you are waiting for the ebook version, I hope and expect that it will be available for purchase today. If it isn’t available, I will be sure to keep the FREE offer open until the end of the day on which the e-version is released.

Prep time: 15 minutes       Cook time: 25 minutes       Yield: 12 buns

3 1/2 to 4 cups (490 to 560 g) high-quality all-purpose gluten-free flour

2 teaspoons xanthan gum (omit if your blend already contains it)

2 1/2 teaspoons baking powder

3/8 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

12 tablespoons (168 g) unsalted butter, at room temperature

2 extra-large eggs (120 g), at room temperature, lightly beaten

1 cup milk, at room temperature (low-fat is fine, nonfat is not)

1 cup (218 g) light brown sugar

2 tablespoons ground cinnamon

4 ounces mascarpone cheese, at room temperature

1 1/2 cups (173 g) confectioners’ sugar

  • Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.

  • In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well. Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together. The dough should be smooth and relatively easy to handle. If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.

  • Turn the dough out onto a piece of lightly floured unbleached parchment paper. Place another piece of parchment paper on top and roll the dough into a 10 by 15-inch rectangle, about 1/4 inch thick (no thinner).

  • In a separate small bowl, place the brown sugar, cinnamon, 4 tablespoons of the butter, and the remaining 1/8 teaspoon of salt, and mix well. Set the bowl aside.

  • With a small offset spatula or large spoon, spread the cinnamon mixture in an even layer over the top of the dough, leaving about 1/4 inch clean around the perimeter. Starting at a long side, roll the dough away from you into a tightly formed roll. Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick. Place each roll in the well of the prepared muffin tin.

  • Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle, and transfer to a wire rack to finish cooling. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the baking pan.

  • While the rolls are cooling, make the icing. In a separate small bowl, mix together the mascarpone, the remaining 2 tablespoons of butter, and the confectioners’ sugar until smooth but thickly pourable. Drizzle or spread the icing on the rolls before serving.

  • From the book Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright (c) 2012.



P.S. If you haven’t yet, please pick up a copy of BOTH of My Cookbooks! You’ll find the recipe for these cinnamon buns on page 25 of the new book, along with many, many more for your old favorites, made Gluten-Free Quick & Easy!

  • Jennifer S.

    I’m so excited to hear about your new bread book as I already have the “Quick & Easy” and have made a few things from it already!  For the new bread book will you tackle whole grain GF breads as well as a low fat/high fiber GF bread recipe?  LOVE YOUR STUFF and HUGS!!!

    • gfshoestring

      I will, Jennifer. I promise. Even the “whole grain” recipes will have starch in them, though, or they are just too dense, but there will absolutely be breads with plenty of whole grain. I just nailed a recipe for Pumpernickel-style GF bread the other day, and it’s very high in whole grains. :)
      xoxo Nicole

  • Linda

    Looks so yummy! This will be my Saturday morning project this weekend :)

    • gfshoestring

      Wait ’till you see how much time you have to spare when you make these, Linda!
      xoxo Nicole

  • http://www.facebook.com/profile.php?id=1476868108 Angela Shira

     LOVE I just have to convert to Dairy free and I will be on my way to devouring this. ♥

  • Brandie G.

    Is this something that could be prepared and refrigerated overnight or even frozen before baking?  I love your new book, and your first one, too!

    • gfshoestring

      It can definitely be prepared the night before and refrigerated, Brandie. I haven’t tried freezing it raw, but I can’t see why that wouldn’t work – just defrost it gently in the refrigerator before baking. I have frozen the buns as baked, and they turn out beautifully when they are reheated!
      xoxo Nicole

  • Gran

    Don’t have problems with yeast-just eggs, dairy, soy, wheat, peanuts.  Wish more of your recipes didn’t include eggs.  Othe substituions are more easily made with good results.

    • gfshoestring

      I’m afraid that I am not proficient at all in baking egg-free, Gran. Eggs are extremely useful in gluten-free baking, I’m afraid. There are definitely other recipe-writers who concentrate on avoiding many other allergens, as you have to.

  • Cindy

    They look really good. I will have to try the recipe. Is there somewhere else besides Amazon that might have your new cookbook on e-book? I have your other book from there so it is on the kindle. Would like them both in the same place. Thanks for any help locating a e-version or if not, did they mention a how long before it would be available?

    • gfshoestring

      Hi, Cindy,
      The ebook for Quick & Easy is not available anywhere yet, I’m afraid, Cindy! Since I insisted upon reviewing the file myself before it went live (since ebooks are quite frequently riddled with errors as the current technology is quite awkward), it delayed things a bit. It should be live any minute, now, and I will be sure to let everyone know once I see it available! I’m so sorry for the wait, but I promise it will be worth it.
      xoxo Nicole

  • http://twitter.com/lostgondorian Levka

    Cinnamon rolls of these kind were my favorite thing before going GF. My family ate them every holiday for breakfast. I love them with a delicious orange juice frosting. This is so on my holiday to-bake list. They look just right.

    • gfshoestring

      Sounds great, Levka. :)
      xoxo Nicole

  • kclark

    I see you have my Saturday morning breakfast planned for me.  What a great friend you are!

    • gfshoestring

      I do what I can, friend. :)
      xoxo Nik

  • Mariah11justice

    Congratulations on your new book !!!! And congrats to me because I received your new book last week and my entire gf family thanks you. Food has always been about love for me, and now with more yummy recipes I am sharing it with everyone. This week my daughters class had the pleasure of gf chocolate donuts and they all ate them! Every crumb!

    • gfshoestring

      How wonderful, Mariah! Sounds like a family affair – and being able to share it with her classmates and having them love those doughnuts – is just the best thing ever. :)
      xoxo Nicole

  • http://celiackiddo.wordpress.com/ Dana Schwartz

    You make it hard to decide what to make first! These are on the top of my list along with those gorgeous donuts on the cover of your new book (which I LOVE), but my little guy’s first birthday is tomorrow and I made your delish pumpkin butter today so I can make those yummy cupcakes with molasses frosting for him! Thanks for all the incredible recipes and encouragement. I’m already dreaming about your bread book, but no rush because I need time to practice from the first two :)

    • gfshoestring

      Oh, happy first birthday to that little guy, Dana! I see you start them young on a love of pumpkin. Wise of you! I’m so glad you’re enjoying the new book, Dana, and thank you for always being so lovely and supportive!
      xoxo Nicole

  • phoebe

    holy mole-y, nicole! this look incredible…this weekend’s healthy indulgence, for sure! and i have to tell you…i’ve 2 batches of those pumpkin cupcakes with cream cheese molasses frosting in 2 days…they are amazing!!! i didn’t have any molasses so i used a smidgen less of maple syrup…you are a genius!:)…phoebe

    • gfshoestring

      I never know if it’s holy moly or holy moley, Phoebe. Spellcheck prefers the former, but I’m not so sure… So glad you’re loving those cupcakes – mmmm maple syrup cream cheese frosting.
      xoxo Nicole

  • Pingback: Savory Gluten-Free French Toast | Gluten-Free on a Shoestring()

  • Amee Berecz

    WOW love this idea of putting them in a muffin tin.  Sharing on my page and pinning to my breakfast board.  Thanks!  Amee

  • Theresa

    I have all these ingredients sitting out to become room temperature and I’m so excited. Your book came just the other day and I’m so excited to have it!!! If we are dairy-intolerant (can’t do cheese), would a standard confectioner’s sugar icing work well? 

    • gfshoestring

      Absolutely, yes, Theresa! You can try the glaze from the Plain Doughnuts, Yeast-Free, and use a nondairy milk to make a glaze. Thank you so much for picking up a copy of the book – it means a lot to me!
      xoxo Nicole

  • Margaret

    I am planning to make these tomorrow morning for my grandkids.  I don’t have a bench scraper so I thought I would add another way to cut the dough without squashing them when you make each cut.  I use dental floss.  Slide it under the roll and then bring both ends up to the top.  Cross the two ends of the floss and the cut is made.  Smooth and easy and no squashing.

  • Danette

    Would these cook up OK in a baking pan ( I have yet to purchase gf muffin tins)? I assume so :-). But you never know :-) can’t wait to bu y the new cookbook, thanks so much for all you do/have done for everyone gf!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/quickest-yeast-free-cinnamon-buns-a-preview-recipe-from-gluten-free-on-a-shoestring-quick-easy/
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