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Gluten-Free Cinnamon Buns with Walnuts and Raisins

Enjoy these tasty, nutritious cinnamon buns for breakfast or a snack. Because of added walnuts and raisins they are rich in protein, fiber, and iron. These delightful buns are best served slightly warm. I have also included a dairy-free version, see note below.

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  • 1. DOUGH
  • 2. Place all dry ingredients in a large bowl and mix until all ingredients are combined
  • 3. Heat coconut oil/butter and milk until just melted, whisk in egg, apple cider, and vanilla
  • 4. Add wet ingredients to dry and with a spatula mix until you form a ball. Cover and rest for 1 hour
  • 5. FILLING - Mix ingredients together
  • 6. TOPPING - Mix all ingredients with an electric mixer until creamy
  • 8. After the dough rested for an hour place it in between two sheets of parchment paper and roll it out into a rectangle about 8" by 14 " it should be about ¼ " thick
  • 9. Spread the filling evenly over the dough surface leaving about 1" at one end without any filling, this is where you will seal the dough
  • 10. Starting at the edge that has filling on it lift the dough with the parchment paper and roll it into a log, and then close by pressing the dough together with your fingers on the seam
  • 11. Cut the log into 1 ½ " pieces and place onto a baking pan lined with parchment paper, and then slightly press down. Cover the baking pan with a dishcloth and allow the buns rise to double its size about 1 hour
  • 12. Preheat oven to 350 F and bake for 20 – 25 minutes or until buns are golden While the buns are hot spread generously with topping
  • 13. Serve warm or reheat if serving the next day
  • 14. FOR DAIRY FREE VERSION - replace butter with coconut oil, milk with non-dairy milk like rice, almond or coconut and cream cheese with coconut cream