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The best gluten-free cinnamon buns are also dairy-free and contain almost no refined sugar (just a little bit for the frosting sprinkled on top which is optional). Did I mention that they are absolutely delicious?!
Before I get to the recipe, can we talk about the weather? I have a little vent to do. As you may know, I live in Cumming, GA, about 30 minutes north of Atlanta. Normally we have fairly mild winters with temperatures falling every 20 weeks to the 1920s and we might get snow once or twice. This winter was so unusual. It has been raining for about 48 days and if it is not raining it will be gray and cloudy. We have lived here for 8 years and it has never been so gloomy. The sun has been hiding so much lately, it is depressing below!
As I write this, we've actually had two sunny days in a row, which is so beautiful, although the temps are in the 20s, so it's too cold to enjoy! Sigh.
I want to bake because of cold, gloomy weather! And you?
Who am I kidding, I will find every excuse to bake, but a rainy day is always a good time to light the oven.
I recently experimented a lot with gluten-free / dairy-free baking and it was a lot of fun. It is amazing how tasty recipes can be without gluten or dairy, and yet so much healthier.
I am particularly enthusiastic about THIS recipe for The Best Gluten Free Cinnamon Rolls! They are just unbelievably good and so satisfying. Total comfort food.
Start by frying together My favorite homemade gluten-free flour mix, plus xanthan gum, baking powder and salt (scroll down for exact measurements).
Pour in canola oil, agave nectar and vanilla extract. Stir until combined.
Slowly add warm water and stir until you have a sticky dough. Let it rest in the fridge for 20-30 minutes.
Roll out the dough on a floured surface (I used brown rice flour). You want it to be approximately 9 "x 12" in the shape of a rectangle.
Add melted buttery spread such as Earth Balance, and then a mixture of cinnamon and coconut sugar.
Have you ever used coconut sugar? It is a great alternative to refined sugar. It is made from coconut blossoms and has no coconut flavor at all.
You can find it at most supermarkets or order it online at Amazon here:
Start at the short end, roll up your dough.
Cut into 12 cinnamon buns.
Place sandwiches on a half sheet pan covered with parchment paper. You can find this mid-height 13 "x 18" pan on Amazon here:
Bake the cinnamon buns for 14-17 minutes at 350 ° F or until lightly golden brown on the edges.
Drizzle of vanilla sugar made from powdered sugar, almond milk and vanilla. If you don't want your cinnamon buns to have ANY refined sugar, you can skip this step. They are still delicious without the vanilla frosting.
But I do like vanilla ice cream on my cinnamon buns. The drizzling glaze that drips down is the best part of my book and it's just a little bit of sugar. Your choise!
Let me know if you make The Best Gluten Free Cinnamon Rolls and let me know what you think in the comments. Also place a photo and tag @momlovesbaking on Instagram for a chance to be highlighted!
Don't forget to post this article on Pinterest!
The best gluten-free cinnamon buns
The best gluten-free cinnamon buns are also dairy-free and contain almost no refined sugar (just a little bit for the frosting sprinkled on top which is optional). Did I mention that they are absolutely delicious?!
Preparation time 20 minutes
Cooking time 15 minutes
Total time 35 minutes
portions 12 roll
ingredients
For the sandwiches
2
cups (268g)
My Favorite Homemade Gluten Free Flour Blend
(recipe at MomLovesBaking.com)
1 1/2
teaspoons
xanthan gum
1
tablespoon
baking powder (I used aluminum for free)
1/2
teaspoon
salt
1/4
headline
rapeseed oil
1/3
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nectar from agave
1
teaspoon
vanilla extract
2/3 - 1
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warm water
(start with 2/3 cup, add more if necessary)
1/3
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brown rice flour
For the filling
3
tablespoons
vegan buttery spread, melted (I used Earth Balance)
1/2
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coconut sugar
2 1/2
tablespoons
ground cinnamon
For the vanilla ice formation
1/2
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powdered sugar
1
tablespoon
almond milk
1/2
teaspoon
vanilla extract
Instructions
For the sandwiches
Preheat the oven to 350 ° F. Cover a 13 "x 18" half-height pan with parchment paper or silicone mat. Put aside.
Place gluten-free flour, xanthan gum, baking powder and salt in a medium-sized bowl. Beat together.
Add oil, agave and vanilla to the dry ingredients. Mix well. Slowly add 2/3 cup of warm water. Stir until a sticky dough forms. If it seems too fat. Add a little more water (up to 1/3 cup but no more than that). Cover and cool for 20-30 minutes.
Place chilled dough on a clean countertop sprinkled with rice flour. Add a little more rice flour and knead the dough for a minute. Roll with a rolling pin in a rectangle (9 1/2 "x 12").
For the filling
In a small bowl, stir together the cinnamon and coconut sugar. Brush melted buttery spread on rolled dough. Sprinkle with cinnamon sugar. With the small edge facing you, roll the dough. Cut into 12 rolls. Place them on the prepared pan and bake for 14-17 minutes or until lightly golden on the edges. Let cool.
For the vanilla ice formation
Mix powdered sugar, almond milk and vanilla in a small bowl. Sprinkle over cooled sandwiches. If you do not want to use refined sugar, you can skip this step.
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