Gluten-Free Cinnamon Buns Recipe
What?! Gluten-free and vegan?!? No, I’m not kidding, they are totally gluten-free and vegan and I can genuinely say that they are just as good as any glutenous cinnamon bun. And these guys are next-level of decadence to gluten-free cinnamon buns but these managed to hit the mark. They are maple and butter pecan cinnamon buns just in time for the yearly sugaring off and they are quite frankly the best gluten-free dessert I have ever had. Quite the decadent treat; fluffy, sticky, and oh so ooey-gooey. Everything you could ever ask for in a cinnamon bun. The caramelised maple syrup and pecans as a topping give it an extra touch that’s just oh so irresistible.
From where I am from, maple products are a big part of our culture (duh! it’s on our flag) and this is the perfect time of year to get your hands those delicious sweet treats at a discount. Sugar shacks are just harvesting their stock and since most sugar shacks are all closed because of the pandemic most of all the stock is going in store and on sale. So these maply cinnamon buns just made so much sense.
At first, I was always a little intimidated by making yeast-based doughs, but during the pandemic with the extra time that I had on my hands, I decided to take that leap and give it a shot because yeasty doughs are just so delicious. To my surprise, they really aren’t that difficult as long as you follow all the steps. Then you are rewarded with a wonderfully fluffy, chewy and yeasty dessert that will blow your mind.
However, the right type of flour is key for this. For this recipe, I used a flour that had xanthan gum and tapioca which I think is really important to have when you are making a yeast-based dough that is gluten-free. These ingredients are important in order for your dough to rise properly. The yeast needs a certain amount of elasticity in order for it to rise properly and tapioca and xanthan gum do a great job at adding that elasticity.
Anyways, I really hope you take the leap on making these because they are quite simple and delicious to make. I’d love to hear your experiences in making these cinnamon buns like, comment share because it really does help the community grow with quality content.
Ingredients
Topping Ingredients
4 tbsp Vegan butter
½ cup Brown sugar
2 tbsp Maple syrup
1 tsp Vanilla extract
2 tbsp Coconut cream
½ cup Pecans (optional)
Pinch of salt
Filling Ingredients
2 tbsp Vegan butter, softened Left outside for a few hours
½ cup Brown sugar packed
2 tbsp Ground cinnamon
Dough Ingredients
2¼ tsp Rapid rise yeast or 1 packet
⅓ cups Sugar
1 tsp Apple cider vinegar
1 cup Almond milk, Luke warm – microwave 30 sec – Should be no hotter than body temperature
1 tsp Vanilla extract
¼ cup Vegan butter (melted) + extra 2 tbsp for brushing microwaved 15 sec
¾ cup Tapioca Starch
2 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
1 tsp Xanthan gum
½ tsp Salt
1 tsp Baking powder
Method
Topping
1. Preheat oven to 180°C or 350°F. In a small saucepan over medium-low heat, add vegan butter, brown sugar, and maple syrup, stir until everything is dissolved. Add coconut cream, vanilla extract, and a pinch of salt and stir till incorporated. Remove from heat and pour into a greased 9×13 pan with high sides and sprinkle pecans.
Filling
2. In a bowl, combine the butter, brown sugar, and cinnamon until it looks like wet sand. Set aside.
Dough
3. In a bowl, mix all dry ingredients except sugar and yeast and mix until combined. In a separate bowl, mix your wet ingredients with sugar, yeast, and ½ cup of the dry ingredients and mix till well incorporated. Set aside for 10 minutes or until a foamy film forms on the top.
4. With a stand mixer, using the paddle attachment or by hand. Pour the dry ingredients a ½ cup at a time into wet ingredients until well combined. You should have a uniform dry dough but that is slightly tacky. If too wet to roll out, add more flour or if it is not sticky, add a little almond milk 1 tbsp at a time.
5. Take a piece of plastic wrap and lay it on a flat surface to cover an area larger than 8″ x 16″. To the best of your ability, use your hands to spread out the dough into a 10×13 rectangle. Then take another piece of plastic wrap and lay it on top and roll out your dough so that it is even and approximately ½ inch thick.
6. Remove plastic wrap and spread filling mixture evenly across dough’s surface. Leave 1″ along one short end without any filling, this is where your cinnamon rolls will be sealed.
7. Starting along the other short end (the one with filling), use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls. Roll around a few times to ensure that the edge is well closed.
8. Carefully cut the ends to even out the edges then cut them 1” inch wide and place them onto your baking pan. Cover your buns with a wet towel and place your baking pan in a warm, draft-free place for about 1 hr.
9. Once they have risen, brush them with the 2 tbsp of melted butter and bake for 20-25 minutes, or until golden brown.
10. Allow to cool for about 5 minutes before serving. Flip over and drizzle left over syrup and pecans. Serve warm or microwave for 15 seconds. Keeps for 2-3 days.
Written by Katia Martin
Food has always been my medicine. When you’re on a restricted diet, food can sometimes get boring. I was often feeling like I was missing out on all the good stuff. But with a little research and some kitchen elbow grease, I was able to create some jaw-dropping meal plans.
With over 15 years of photography experience, it made sense for me to combine my two passions food and photography. In 2016, I focused my energies on becoming a food photographer. My lens was my best motivator to be able to share my creative process with others. In 2019 I decided to commit myself to my blog Happy as a Yam as a full-time career. I look forward to motivating you in creating your own culinary journey.
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