A&S Recipes: Pamela’s Gluten-Free Cinnamon Buns

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This month, we’re celebrating 45 years of tradition. All month, we’ll be sharing the traditional recipes that the A&S team enjoys during the holiday season—a little gift from our family to yours. 

Here’s a delicious Christmas morning treat from Pamela, A&S Homes’ Purchasing Coordinator. 

“Growing up, my mom used to get up extra early on Christmas morning and make cinnamon buns from scratch. It’s a tradition I am so grateful for.”   



  • 1 cup milk of choice, warmed to 110°-115°F
  • 1 packet active dry yeast 
  • 1/2 cup white sugar
  • 1/2 cup unsalted butter, melted
  • 2 eggs, whisked
  • 1 tsp. apple cider vinegar
  • 3 1/2 cups all-purpose gluten-free flour (make sure it includes xanthan gum)  
  • 2 tsp. gluten-free baking powder
  • 1/4 tsp. salt

Cinnamon filling

  • 1 cup brown sugar, packed
  • 3 tbsp. cinnamon
  • 6 tbsp. unsalted butter, softened (margarine works too)

Cream cheese frosting

  • 6 tbsp. unsalted butter, softened
  • 6 oz. cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt


  1. In the bowl of a stand mixer, add white sugar and warm milk. Stir to combine. 
  2. Add the yeast and set aside until bubbly/frothy. 
  3. Add the melted butter, whisked eggs, and apple cider vinegar. Mix. 
  4. Add gluten-free flour, baking powder, and salt. 
  5. Attach the bread hook to your mixer and mix on medium speed until the dough is soft and pulls away from the sides of the bowl (about 5 minutes). 
  6. Transfer the dough to a large, lightly oiled mixing bowl. 
  7. Cover and place in a warm spot. Let rise for 1 hour. 


While your dough proofs, make the cinnamon filling. 


  1. In a medium bowl, add all cinnamon filling ingredients and mix well. 


That was easy. The next part gets a little tricky. 


  1. Preheat your oven to 350º F. 
  2. Lightly coat a 9×13” baking dish with softened butter or cooking spray.
  3. Cut a piece of parchment paper to about 12×18” and lay it flat on the counter. 
  4. Your dough should be ready now. It will be a bit puffier and should hold an indentation when poked. It will NOT double in size.
  5. Flip the dough out onto the parchment sheet and press it down to fit the shape of the parchment.
  6. Evenly spread the cinnamon filling onto the rectangle of dough, leaving 1/2” bare at one end (the short side, not the long side).
  7. Use the parchment sheet to begin tightly rolling the dough. 
  1. Cut the roll into 12 equal pieces and place these pieces into your prepared baking dish. 
  2. Bake at 350º F for 25–30 minutes. 


NOTE: Since these are gluten-free, they will not puff up. You’ll know they’re done when they become a bit fuller and are a nice golden brown colour. Do not overbake!


Don’t forget the frosting: 

  1. Add cream cheese and butter to the bowl of a stand mixer and beat until completely combined. Cream cheese should be totally smooth with no solid lumps. 
  2. Add powdered sugar, vanilla extract, and salt; beat on medium speed until combined.
  3. Let the baked cinnamon rolls rest for 10 minutes before frosting. 

If you try this recipe, let us know! Share a picture on Instagram and tag @aandshomes.