Gluten-Free Cinnamon Buns with Walnuts and Raisins

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Average Rating: 4.5 | Rated By: 2 users

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) 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
  • 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
  • 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

  • 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
  • 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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