Gluten-free Cinnamon Buns

A delicious healthy alternative to the original sugar and carbohydrate loaded version.

cinnamon buns


For the buns:

8 Tbsp. coconut flour

3 Tbsp. golden flax flour or 4 Tbsp. almond flour

3 Tbsp. psyllium husk powder

1 Tbsp. baking powder

3 Tbsp. xylitol

1 tsp. salt

150ml unsweetened almond milk

3 Tbsp. MCT or avocado oil

1 Tbsp. apple cider vinegar

1 Tbsp. vanilla extract


For the topping:

4 Tbsp. butter, melted

4 Tbsp. xylitol

2 Tbsp. ground cinnamon


For the icing:

2 Tbsp. butter

2 Tbsp. xylitol

2 tsp. vanilla extract

125g cream cheese


Preheat oven to 180’C

Sieve the dry ingredients into a bowl and mix well. Mix together the wet ingredients in separate bowl. Pout wet ingredients into the dry and mix well using a whisk. Allow dough to rest for 3 minutes. Line a cookie sheet pan (about 23cmx32cm) with baking paper and cut an extra piece to place on top of the dough.

Place the dough on the pan. With wet hands, gently spread an press down the dough. Place the other sheet on top of the dough and use a rolling pin to role it out evenly into all corners. Remove the top sheet of paper. With a brush, paint the melted butter over the dough. Mix the xylitol and cinnamon and sprinkle all over the dough. Remove the pan so that the paper-lined dough is on a flat surface. This will make rolling up easier. Use the baking paper to lift and start the process. You want to role the long side away from you. Cut into 10 wheels. Use the top layer of paper to line the pan. Place the wheels onto the pan cut-side down. Give each bun a gentle press. Bake for 20-25 minutes for a light and moist bun or 5minutes more for a firmer bun.

Allow cooling while you make the icing. In a pan melt the butter, xylitol and vanilla over medium heat. Allow simmering for one minute, making sure the xylitol is well dissolved. Remove from heat. In a bowl, whisk the cream cheese until soft, then pour in the warm syrup. Whisk until smooth. Smear the icing onto the slightly cooled cinnabuns and enjoy