Cinnamon Rolls made with Gluten Free Flour

Cinnamon Rolls made with Gluten Free Flour

Cinnamon Rolls made with Gluten Free Flour

Prep Time
20 Minutes
Cook Time
25 Minutes
Quick and easy gluten-free cinnamon buns – great for a little afternoon treat, delicious served both hot or cold.
  • 900 grams (2 bags) Gluten free self-raising flour

  • 450 grams (16 ounces) plain yoghurt

  • 3 medium eggs

  • 1 teaspoon baking powder

  • 1 teaspoon xanthan gum

  • 200 grams (7 ounces) soft light brown sugar

  • 3 teaspoons Schwartz Ground Cinnamon

  • 125 grams (5 ounces) mixed dried fruit, roughly chopped

  • Zest 1 orange

  • Zest 1 lemon

  • 50 grams (2 ounces) unsalted butter, melted

  • 75 grams (3 ounces) Icing sugar

  • 1 tablespoon orange juice


  • 1 Pre-heat oven to 180°C, 160°C Fan, Gas Mark 4. Line an approximately 20 x 30cm sized tin with baking paper.
  • 2 Place the GF flour, yoghurt, 2 eggs, baking powder, xanthan gum, 150g of the brown sugar in a large bowl. Mix until it comes together. Knead for 1 minute with your hands until the mixture is smooth and slightly sticky. Shape into a ball, cover in cling film and allow to rest for 15 minutes.
  • 3 Lightly flour your work surface and roll the dough into a rectangular shape approximately 30 x 40cm and 1.5 - 2cm thick. In a food processor blitz together the remaining brown sugar, Schwartz Ground Cinnamon, dried fruit, orange zest, lemon zest and melted butter until a coarse paste has formed. Gently spread a thin layer of the mixture evenly over the dough with a palette knife.
  • 4 With the longest edge closest to you, roll the dough up into a cylinder. Trim both ends if a little uneven, and cut into 12 even slices. Arrange the slices in your prepared tin. Beat the reserved egg, and brush over the top of your buns.
  • 5 Bake in the preheated oven for 25-30 minutes until golden and risen. To make the icing, in a small bowl mix together the icing sugar and orange juice until smooth, drizzle over the warm (but not hot) buns.