I woke up the other day and it was fall! We went from hot, hot summer to cold temps overnight. I was dying for cinnamon buns, but didn’t have yeast, plus I didn’t feel like making something too complicated. I Googled, and found this recipe!
I was super skeptical. I read the comments, and decided to give it a shot. I’m glad I did! These turned out tasty, just what I wanted, and Baby P loved them too. The recipe is huge, and ended up making two pans worth. I wasn’t sure we were going to be able to eat that many cinnamon buns, especially if they’re not that tasty, but we went through them way faster than I care to admit. I will be whipping these up again! These taste more like a sweet biscuit than a bread-y cinnamon bun, but I really, really liked them.
Since they’re pretty easy and don’t need to rise, the mixing and assembling took me and my assistant just about half an hour. The only adjustment I made was to bake them in a pan instead of in muffin tins like the original recipe, since I like the squishy edges better than the crusty outside. I baked mine about 35 minutes in two 8″ pie plates. Make these when you’re craving cinnamon buns!
Get the recipe here: Gluten Free Cinnamon Buns by Gluten Free on a Shoestring