Gluten-Free Cinnamon Buns with Walnuts and Raisins

Published: July 20, 2015 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Intermediate

Cook Time 25 Minutes

Serves 12

Gluten-Free Cinnamon Buns with Walnuts and Raisins

Average Rating: 4.5 | Rated By: 4 users

Enjoy these tasty, gluten-free Cinnamon Buns with Walnuts and Raisins for breakfast, brunch or anytime snack.

In this most delicious bun recipe I included walnuts and raisins. Both the walnuts and raisins are are rich in protein, fiber, and iron, adding goodness to this gluten-free cinnamon bun recipe.

♥ Dairy-Free Option.

If you are dairy-intolerant you can replace butter with coconut oil, milk with diary-free milk like rice, almond or coconut. And for the cream cheese, use coconut cream.

These delightful buns are best served slightly warm. If you have any leftovers for the next day, pop them in the microwave for about 15 seconds. They will be warm and delicious!

Love baking? Check out these gluten-free muffin recipes 🙂

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Ingredients

DOUGH

1 2/3 cup (160 mL) GF rice flour

½ cup (125 mL) gGF potato starch

1/3 cup (80 mL) GF tapioca starch/flour

1 Tbsp (15 mL) rapid rise dry yeast

1 Tbsp (15 mL) GF ground flaxseed

½ tsp (2.5 mL) sea salt

¼ cup (60 mL) almond flour

1 tsp (5 mL) GF aluminum-free baking powder

4 Tbsp (60 mL) unsalted butter, melted

1 ¼ cup (310 mL) milk

2 Tbsp (30 mL) pure maple syrup

1 large egg, at room temperature

1 tsp (5 mL) apple cider vinegar

1 tsp (5 mL) pure vanilla extract

FILING

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) unsalted butter, melted

2 Tbsp (30 mL) GF ground cinnamon

TOPPING

1/3 cup (80 mL) cream cheese, at room temperature

¼ cup (60 mL) pure maple syrup

2 Tbsp (30 mL) unsalted butter

1 Tbsp (15 ml) fresh lemon juice

1 tsp (5 ml) pure vanilla extract

Instructions

DOUGH

Place all the dry ingredients into a large bowl and mix well

Heat coconut oil/butter and milk until just melted, whisk in egg, apple cider vinegar, and vanilla

Add wet ingredients to dry and using a spatula mix until you form a dough. Cover and rest for 1 hour

FILLING - Mix ingredients together

TOPPING - Mix all ingredients with an electric mixer until creamy

TO CONSTRUCT

After the dough rested for an hour place it between two sheets of parchment paper and roll 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-inch at the end without the filling.

Starting at the edge that has the filling, 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-inch circles and place onto a baking pan lined with parchment paper. Slightly press down. Cover the baking pan with a dishcloth and allow the buns rise in a warm place to double its size about 1 hour

Spread the buns with the topping while still hot

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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