Who doesn’t love a good cinnamon bun?
My friend Krista makes the most yummy ooey-gooey cinnamon rolls. She used to bring them to brunches and I would devour at least two or three whole rolls (okay, maybe four). And I always walked away wanting more!
Since Callum’s diagnosis I’ve had a hard time recreating the perfect Krista-inspired cinnamon bun.
I’ve been working on this recipe for a while now, and Pete and I are very happy with it!
I call them Sweet Cinnamon Buns because they’re not really proper cinnamon buns. But they are sweet and they are loaded with cinnamon!
They are guilt-free too!
Sweet Cinnamon Buns would make a great treat in the morning, at a brunch, or with your afternoon tea! And the kiddies will like them too. Promise. And, no one will know they’re gluten-free, egg-free, dairy-free and refined sugar-free! So free!
Sweet Cinnamon Buns
1 ¼ cups hot water
2 ¼ teaspoons active dry yeast
5 tbsp ground flax combined with enough water to equal 3/4 cups
3 tbsp coconut oil (sunflower or canola oil would also work)
3 tbsp maple syrup (agave or honey would also work)
1 1/3 cup quinoa flour
½ cup almond flour
½ cup potato starch
2/3 cup tapioca starch
½ tsp baking soda
1 tbsp guar gum or xanthan gum
1 1/2 tsp sea salt
2 tbsp cinnamon
Sweet Cinnamon Bun Mixture
1/4 cup maple syrup
1/4 cup coconut oil
3 tbsp cinnamon
Grease a muffin pan and preheat the oven to 375 degrees. I use coconut oil or sunflower oil for greasing.
In the bowl of your mixer, add yeast to hot water and let sit for 5 minutes while the yeast kicks into action. Place five tablespoons of ground flax in a liquid measuring cup and add enough water to equal 3/4 of a cup. Once the yeast has done it’s thing (you need to see it poof up) add flax-water mixture, oil, and maple syrup. Stir to combine.
Mix the dry ingredients well (I usually do this while I’m waiting for the yeast to do its thing) and gradually add to the wet ingredients. Mix on medium speed for 5 minutes until all ingredients are well mixed. The mixture will be very gooey and messy (so annoying to clean up but so worth it).
Combine Sweet Cinnamon Bun Mixture ingredients in a small bowl. Add to the batter and combine by hand. Spoon into greased muffin cups (3/4 full) and let rise for 30 minutes.
Bake at 375 degrees for 15 minutes. Makes one dozen Sweet Cinnamon Buns.
There are so many options with these buns. Here are some of my ideas:
- Make my Sweet Cashew Cream and drizzle on top
- Add apples or raisins
- Make a crunchy top by combining 1/3 cup evaporated cane sugar with 1/3 cup oil and 2 tablespoons of cinnamon. Drizzle on top of the buns before setting aside to rise.
- Here’s the original recipe– I’ve modified them a lot since then.
Have you seen Jenn from The Cinnamon Quill’s recipe for cinnamon rolls? These have been on my To Make list for a while now. They look so good!
I have submitted this Sweet Cinnamon Bun recipe to the monthly round up of gluten-free recipes called Go Ahead Honey, It’s Gluten-Free . The theme for this month’s round-up is Dairy-Free Delights. Thank you to Zoe for hosting!
You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free
What else could we do to jazz these buns up a little?