Archive for January 2021

[RECIPE] Gluten free sticky cinnamon bun

gluten free
Published on 3:49 PM By rika.C.
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 Cinnamon buns are one of my favorite go-to comfort food, and it isn't easy to come up with a gluten free recipe that gives it enough structure and softness without falling apart when it is being rolled out. The secret ingredient here is tapioca flour! But don't overuse it because it becomes gluey if you add too much to it the dough mix. I hope you have all the success with this recipe and would love to hear back on your results! Enjoy! 







Ingredient 

1 1/2 cup Rice Flour (If you have tapioca flour, feel free to switch out 20g of it) 
1/2 cup Tapioca Flour    
1/2 cup Psyllium Husk 
2 tablespoons of cream 
2 tablespoons of oil
2 tablespoons of sugar 
1 tsp of salt
177ml of warm milk (40celsius), with yeast mixed into it

Filling 1

2-3 tbsp cinnamon 
80g of melted butter 
1/2 cup brown sugar
vanilla essence (optional) 

Filling on top 

2-3 tbsp cinnamon 
1/3 cup of brown sugar 
120ml of whipped cream 
30-50ml of maple syrup 
crushed pecan 

Instructions 

1. Crush up pecans into smaller bits, bake in oven until slightly crispy. 
2. Preheat oven at 160 celsius 
3. Add yeast to warmed milk, make sure milk is not overheated and wait until the yeast starts to bubble a little 
4. Combine dry ingredients with wet ingredients
5. Roll dough out into a rectangular shape, keep thickness at less than 0.4cm for better taste 
6. Combine filling 1 and spread it evenly onto the flat dough 

7. Start from the short end and roll up the dough like a sushi roll 
8. Gently cut the rolled dough into 12 pieces, and place it faced down in a flat baking tray
9. Pour over the filling on top along with the crushed pecans 
10. Bake for 27-30mins at 160 celsius 


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