Gluten-Free Mochi Cinnamon Buns

Last Updated on April 25, 2022 by Colleen

Gluten-Free Mochi Cinnamon Buns

These gluten-free mochi cinnamon buns have the chewy cinnamon goodness we all love from great-grandma’s recipe but without gluten. If you can’t find the sweet rice flour, be sure to order it online before you want to make them. Otherwise, you’ll have a texture that is more akin to a scone (drier, flakier). But either way, they are delicious!

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Why This Gluten-Free Mochi Cinnamon Bun Recipe is Better

Admittedly sweet rice flour is not the healthiest ingredient you can use. It’s ground very fine, so there’s not a big nutrition benefit to it. BUT it is the only way to add the amazing chewiness these buns have.

Is there redemption? You betcha!

The muesli adds protein, fiber, and iron to a traditionally high-glycemic and low fiber treat.
The extra fiber makes these more satisfying and keeps your blood sugar from spiking.
The seeds in the muesli will add more of the amino acid lysine to the recipe making all the oat protein more bio-available.
The cinnamon helps keep your insulin from spiking and energy more steady.

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Gluten-Free Cinnamon Buns

INGREDIENTS

200 g (about 1 1/3 c) sweet rice flour
240 g (about 3/4 c) ZEGO Cinnamon Twist Muesli, ground into flour (we use a Nutri-Bullet style blender)
50 g (1/2 c) sugar
3 tsp cinnamon
1 Tbsn baking powder
1 tsp salt
2/3 cup water
3 Tbsn non dairy or dairy yogurt
2 tsp vanilla
1 c chopped dates
large grain sugar for decoration

DIRECTIONS

Combine the dry ingredients in a mixer fitted with a paddle attachment and blend for 1 minute.
Stir together the wet ingredients together and add to dry.
Mix on low-medium for 2+ minutes until the dough is thick and sticky (it will go through a phase where it’s all clumped in one ball aroung the paddle. Keep mixing until that breaks up and it acts more like sticky batter).
Scrape the dough off the sides and lift out of the mixing bowl. The dough should be firm. If it is too thin, add oat flour 1-2 tbs at a time.
Place the dough on a large sheet of parchment paper that you’ve lightly sprinkled with a gluten free flour. Mold the dough into a cylinder about 3″ thick.
Then sprinkle the dough and parchment with sugar. Roll the dough in the sugar so it sticks to the sides. Crinkle the ends so the parchment paper so it doesn’t dry out (or tape the ends).
Refrigerate on a flat surface for 3 hours, or overnight.
Cut into 1.5 -2″ rounds. We prefer 1″ because these are dense and you get a nice crust-to-chewy center ratio. But 2″ is very striking in presentation and had a chewier inside.
Place the buns on a parchment-lined baking sheet so they aren’t touching.
Sprinkle tops with more sugar and press to make sure it is stuck into the dough.
Bake for at 400 F for 5 minutes.
Turn down the oven to 325 F and open the oven door for a few minutes to decrease the heat faster.
Bake another 10-15 minutes until the center is about 175 F. If you want it chewier inside, decrease cooking time. Let cool a few minutes before eating.