The holy grail of gluten-free and vegan baking: airy and delicious cinnamon buns. This recipe requires a bit of work but the reward is the most amazing smell wafting out of your kitchen and yummy gluten-free cinnamon buns. Talking about a Win-Win here. So please, don’t read the recipe thinking “I can’t do this” just start, follow the steps and you’ll be fine. You can always drop me an email or a DM on Instagram about any baking obstacles you might encounter.
This recipe for a vegan and gluten-free Cinnamon Buns is:
- Plant-based, vegan
- Free from white sugar
The holy grail of gluten-free and vegan baking: airy and delicious cinnamon buns. This recipe requires a bit of work but the reward is the most amazing smell wafting out of your kitchen and yummy gluten-free cinnamon buns. Talking about a Win-Win here.
- 750 g gluten-free flour mix
- 15 g fresh yeast
- 3 dl water
- 4 tbsp stevia Yeast and birch sugar don't get along. So using birch sugar won't work well.
- Pinch of salt
- 180 ml soy milk
- 80 g vegan butter, room temperature
- 100 g vegan butter, room temperature
- 200 g coconut blossom sugar
- 15 g cinnamon
- Pinch of nutmeg and cloves (1 each)
- 0.5 tsp ground ginger
- 100 g apricot jam
- 3 tbsp water
Dissolve 1 tablespoon of stevia in the 3dl water and add the fresh yeast. Stir well and set aside. In a large bowl (or a stand mixer) mix the gluten-free flour mix, salt and the remaining 3 tablespoons of stevia. Add the vegan butter and mix well. Now add the soy milk and yeast and mix well again to form a sticky dough.
Turn the dough on a well-floured surface and knead for about 5 minutes until the dough is smooth. Now place the dough back in the bowl, cover with a kitchen towel allow to rest in a warm and dry space. Rest time 20 minutes.
After 20 minutes, either use a baking mat or cover your worktop with clear plastic film for optimal rolling. Roll out the dough out to a rectangle (approx. 60 x 40cm). Spread the soft vegan butter evenly over the dough, leaving a 2cm gap along the long bottom edge.
In a bowl, mix the coconut blossom sugar, cinnamon and the other spices together. Sprinkle evenly over the buttered surface. Now, the wee bit tricky part. Starting from the top of the rectangle (opposite the non-buttered gap at the bottom), roll up the dough towards the bottom edge. Roll it evenly and tight. The clear plastic film can help you pretty well. Brush the butterless bottom with a little water to secure the edges and press together. This ensures that the cinnamon buns don't break open during baking.
Now cut the long cinnamon roll into two-finder-wide slices. Place on a lined baking tray (you'll need two trays, ideally) and let them rest for another 40 minutes in a warm, draft-free space. Preheat the oven to 180 degrees C and bake for 18-20 minutes until the cinnamon buns are nicely golden.
In a small saucepan, heat up the apricot jam with water. Brush over the baked cinnamon buns as soon as they're out of the oven. Baked goods with fresh yeast are best served right away.
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Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.