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.


1 2/3 cup (160 mL) gluten-free brown rice flour
½ cup (125 mL) gluten-free potato starch
1/3 cup (80 mL) gluten- free tapioca starch
1 Tbsp (15 mL) rapid rise dry yeast
1 Tbsp (15 mL) gluten-free ground flaxseed
½ tsp (2.5 mL) sea salt
¼ cup (60 mL) gluten-free almond flour
1 tsp (5 mL) gluten-free baking powder
4 Tbsp 60 mL) butter, melted
1 ¼ cup (310 mL) milk
2 Tbsp (30 mL) pure maple syrup
1 large organic egg, room temperature
1 tsp (5 mL) gluten-free, organic apple cider vinegar
1 tsp (5 mL) pure vanilla
½ cup (125 mL) pure maple syrup
2 cups (250 mL) chopped raw walnuts
1 cup (125 mL) sulfite free raisins
2 Tbsp (30 mL) butter, melted
2 Tbsp (30 mL) gluten-free, organic ground cinnamon
1/3 cup (80 mL) cream cheese
¼ cup (60 mL) pure maple syrup
2 Tbsp (30 mL) butter
1 Tbsp (15 ml) freshly squeezed lemon juice
1 tsp (5 ml) pure vanilla


Place all dry ingredients in a large bowl and mix until all ingredients are combined
Heat coconut oil/butter and milk until just melted, whisk in egg, apple cider, and vanilla
Add wet ingredients to dry and with a spatula mix until you form a ball. Cover and rest for 1 hour
FILLING - Mix ingredients together
TOPPING - Mix all ingredients with an electric mixer until creamy
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
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
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
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
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
Serve warm or reheat if serving the next day
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

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