Cinnamon Buns

Cinnamon buns have always been something I thought I could never concur. I was extremely intimidated by the ingredients and the process, then having the thought of making them allergy free was even scarier!

After searching and discovering tons of recipes to alter, I found one by “the minimalist baker” that I really liked. I altered the recipe to be nut free since the recipe calls for almond flour and almond milk.

After going through the process and coming out with amazing cinnamon buns, I am shocked with my result and I am literally so proud of Dyl and me!

So behold the recipe of recipes! Gluten-free, Vegan and nut free!!!

Let’s do this.

Processed with VSCO with s2 preset

Ingredients

WET

  • 3/4 cup coconut milk (or other dairy-free option)
  • 1 Tbsp coconut oil
  • 2 Tbsp organic cane sugar
  • 1 packet active dry yeast or 2 1/4 tsp Fleischmann’s active dry

DRY

  • 2 1/4 cup Gluten free flour blend
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp (scoopable, not melted) coconut oil

FILLING

  • 3 Tbsp melted coconut oil or vegan butter
  • 1/3 cup organic cane sugar
  • 1 Tbsp ground cinnamon

FROSTING optional

  • Simple Powdered Sugar
  • Coconut Milk

Directions:

  1. Preheat oven to 350 degrees F (176 C) and use coconut oil or vegan butter to very lightly coat a pie plate. Set aside.
  2. Heat coconut milk in the microwave or on the stovetop to the temperature of warm bath water – Be careful not to exceed that temperature or it can kill the yeast.
  3. To the coconut milk, add 1 Tbsp coconut oil or vegan butter and stir melt. Then add yeast and sugar. Stir briefly to mix. Then set aside (uncovered) to proof for 10 minutes or until it appears puffy on the surface (this indicates that the yeast is activating. If it hasn’t activated at this point, either your yeast was expired or the liquid was too hot or not hot enough).
  4. Meanwhile, in a medium mixing bowl, whisk together gluten-free flour blend (including xanthan gum), baking powder, baking soda, and sea salt until well combined.
  5. Add scoopable (not melted) coconut oil or vegan butter and use a fork to mix or “cut” into the dry mixture. It should resemble the texture of wet sand.
  6. To the dry ingredients, add the coconut milk-yeast mixture and stir. It should form a dough that resembles cookie dough. Set aside.Processed with VSCO with s2 preset
  7. Get a large cutting board and cover the surface with plastic wrap (secure the plastic wrap around the edges so it stays in place). Then dust generously with gluten-free flour.
  8. Place the dough in the center of the cutting board and sprinkle with more gluten-free flour. Then top with another sheet of plastic wrap and tuck down around the edges of the cutting board (so it stays in place).
  9. Use a rolling pin to roll the dough out into a large, thin rectangle. The dough should be about 1/8th-inch thick.Processed with VSCO with s2 preset
  10. Carefully remove the top layer of plastic wrap and brush with 3 Tbsp melted coconut oil or vegan butter. Then sprinkle with organic cane sugar and cinnamon. Then untuck the bottom layer of plastic wrap from the cutting board and use it to tightly roll the dough lengthwise into a cylinder.
  11. Use a serrated knife to cut into 8 even pieces. Then carefully transfer to the prepared pie dish or cake pan. (It won’t fill the whole plate yet!)
  12. Cover with plastic wrap a towel, set on top of the warm oven, and let rise for 15-30 minutes or until the rolls have risen slightly and are almost touching – they won’t get as voluminous as gluten-containing rolls, but they will expand a bit.
  13. Place rolls in prepared dish on the center rack of your oven and bake for 25-30 minutes or until tops are golden brown and the rolls have risen/expanded quite a bit.
  14. While the rolls bake, you can prepare a frosting/glaze (optional).Processed with VSCO with s1 preset

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