First things first let’s make the dough; heat the milk until it’s warm, around 45°C, you can do this in the microwave for about 40 seconds.

In the bowl of a free-standing mixer add the flour, xanthan gum, Baking Powder, yeast and sugar mix together to combine and then sprinkle over the salt.

Pour in the warm milk, egg, melted butter, Vanilla Extract and vinegar. Slowly mix together until a rough dough in formed. Knead the dough on a medium speed for about 8 minutes, then pop into a large oiled bowl and cover with clingfilm. Leave to prove for about 1 ½ - 2 hours, it will not double in size but should puff up slightly.

Line a 9” square baking tin with greaseproof paper. Once proved roll your dough out on a surface lightly dusted with gluten free flour to approx. 12” x 9” rectangle. Spread your softened butter over your rolled out dough. Mix the sugar and cinnamon together, then scatter over the buttered dough and press the sugar into the butter to help it stick.

Starting at the 9” side tightly roll up your dough and cut into 9 discs approx. 1” width. Lay the discs of dough into your prepared tin, cover and leave for 30 minutes.

10 minutes before baking pre-heat your oven to 200°C/180°C/Gas Mark 6. Just before baking beat together the egg and milk for the glaze and brush over your cinnamon buns. Bake for 25-30 minutes until golden brown and bubbling. Leave to cool slightly and make up the glace icing by combining all the ingredients. Once your cinnamon buns have cooled for about 20 minutes then drizzle over the icing. 

Tear and share your cinnamon buns whilst they are still warm for the perfect treat!