These gluten-free cinnamon-flavored raisin buns are soft, delicious, and full of raisins. They are the perfect addition to your morning breakfast, brunch, or afternoon tea.

I have been experimenting with gluten-free recipes for years, and I have gleaned a collection of tested, fool-proof gluten-free recipes that are simple to make. They require no special skills or equipment, just basic ingredients with a few time-saving tricks to make the steps easier. I’m posting this recipe on my blog as these raisin buns are delicious and a clone of the original.

There is nothing quite like biting into one of these moist, soft and sweet raisin buns. I’ve made these for family and friends on multiple occasions, and people always rave about them. And, really, what’s not to love about these soft, delicious buns lavishly studded with dried fruit and flavored with cinnamon, topped with pineapple glaze?

They’re easy to make, don’t take much time, and will fit into your budget. They’re guaranteed to become your family favorite!

You will also enjoy Jamaican Spice Bun, Jamaican Blue Draws, and Jamaican Fruit Cake

How To Prepare Gluten-Free Raisin Buns?

These gluten-free raisin buns are incredibly easy and simple to prepare. You’ll require the following simple pantry ingredients and instructions to follow:

Ingredients

Almond milk
Active dry yeast
Cane sugar
Applesauce
Avocado OIl
Vanilla
Brown rice flour
Millet flour
Tapioca starch
Potato starch
Sugar
Xanthan gum
Cinnamon
Nutmeg
Allspice
Salt
Raisins

Bun Glaze

Sugar
Pineapple juice
Scroll down to recipe card for full Ingredient list

Directions

Proof the yeast, add warm milk to a bowl, add the yeast, sugar, and stir. Allow the yeast to foam for 5 minutes.
Meanwhile, combine applesauce, oil, and vanilla in another bowl, set aside.
In a large bowl or if using an electric mixer, add to the mixing bowl brown rice flour, millet flour, tapioca starch, potato starch, sugar, baking powder, xanthan gum, cinnamon, allspice, nutmeg, salt, and mix to combine.
Add the yeast mixture, applesauce mixture, raisins, and mix to form a dough ball.
Don’t worry if the batter looks sticky. You want a soft dough in order for you to get a soft and fluffy gluten-free bun; otherwise, it will be too dry.
Brush oil in a large bowl, add oil to your hands, and form dough into a ball. Place the dough in the bowl, cover with a towel, plastic wrap, or foil, and place in a warm, dry place for 1 hour.
Preheat the oven to 375 degrees F.
Prepare a Silicone Mold pan or 9×4 inch rectangular baking pan with oil. Divide dough into 6-8 equal pieces, form them into balls, and place them in the prepared pan side by side.
Cover the baking pan and allow the dough to rise for about 30 minutes.
Bake for 30-35 minutes until rolls spring back when touched and are golden brown.
Mix the sugar and pineapple juice in a bowl and drizzle over the raisin buns.
Serve and enjoy!

Substitutions

Stop here for a moment and note down the following possible ingredients substitutions or additions before getting started making your gluten-free raisin buns.

Any type of oil will work coconut oil, olive oil, or vegetable oil.
You can also use coconut milk, cashew milk, soy milk, oat milk, rice milk, and any other plant-based milk.
I have used arrowroot starch and tapioca starch. However, cornstarch or potato starch will also certainly work.
If you’re not gluten-free, you can use regular flour.
If you don’t have active dry yeast, you can substitute instant yeast that doesn’t need to be proofed in the warm milk with sugar as directed in the recipe. Simply add it together with the sugar to the dry ingredients. The instant yeast skips the first step and reduces the rising time by nearly half.
You can substitute chocolate chips or any other dried fruit of your choice for the raisins.
You can use your favorite frostings like chocolate, candies, fruits, buttercream, or marshmallows.

Storing Suggestions

These gluten-free raisin buns are best served warm from the oven on the same day they are baked. However, they can be stored at room temperature for 2 or 3 days. You can refrigerate it for up to a week after cooling it at room temperature.

It’s also possible to freeze these buns. It stays well in the freezer for up to a month if properly packed and stored. Allow them to thaw in the refrigerator overnight and microwave for about one minute before serving. They will be just as soft and delicious as they were the first day.

Recipe Notes

Note these useful tips. They’ll be there to help you throughout the process!

Prepare your pan thoroughly to avoid the possibility of the buns sticking to the pan.
The baking time and temperature may vary depending on your oven type. So adjust the baking time and temperature accordingly.
Avoid overly crowding the raisin buns in the baking pan since they expand further throughout the proofing process.
To maximize steam evaporation and achieve a soft crumb that isn’t overly moist, sticky, or heavy, transfer the buns from the baking sheet onto the cooling rack after baking.
Brush the glaze on the gluten-free raisin buns while still hot; this softens the crust and adds a nice gloss and flavor.
Xanthan gum helps to provide dough elasticity as well as brioche-like springy softness. But be careful; the buns will become too hard if you use too much xanthan gum.

Other Vegan Desserts To Prepare

Gluten-free recipes development is neither simple nor straightforward, and if you realize the time, effort, and love that I have put into every recipe, that will be a great achievement for me!!

If you like and enjoy this recipe, please leave a comment to let me know about your feedback!

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