Chris's recipe for sticky cinnamon buns, using our versatile organic gluten-free mix. Soft, pillowy swirls with a molten cinnamon centre — proof that gluten-free bakes can be every bit as tender and indulgent as the original. 

Makes 12 buns

INGREDIENTS

For the dough

• 500g Shipton Mill Organic Gluten Free Bread Mix
• 400g Warm water
• 10g Salt
• 5g Dried Yeast
• 50g Melted butter
• 50g Sugar

For the filling 

• 160g Light soft brown sugar
• 120g Soft butter
• 2tsp Cinnamon

Weigh all the dough ingredients into a stand mixing bowl.

Mix on a slow speed for two minutes, then increase to a high speed for two minutes.

Tip the dough out, then place all the filling ingredients into the mixer and beat on a high speed setting until light and fluffy.

Meanwhile, roll the dough out into a rectangle roughly 30cm by 15cm.

Smear the dough with the soft filling, and roll it up lengthwise.

Cut into 12 pieces and then place them in a lightly oiled muffin tray.

Place into a warm area to prove for one to two hours, until doubled in volume.

Preheat your oven to 190°C.

Bake the buns for 25 minutes, until lightly golden.

(If you don’t have a stand mixer you can use a hand held mixer with dough hook attachments. If you have neither, you can mix by hand, but to save your arms we would suggest mixing for a few minutes then leaving the dough to rest for five minutes, then give it another mix for a further few minutes).