My favorite Gluten-free cinnamon buns recipe
I have made many ferry trips from Tallinn to Stockholm in the last couple of months and was super excited to try the Cinnamon rolls there, as they are believed to have originated in Sweden in the 1920s. Unfortunately, finding a gluten-free and vegan version turned out to be quite challenging, so I tried many recipes I have found online, and after many attempts, I have finally come up with my own version.
Ingredients:
- 2 cups unsweetened almond milk, or any other kind of milk you like
- 5 tablespoons unsalted non-dairy butter (regular butter works as well)
- 1 (1/4 ounce) package rapid-rise instant yeast
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour
Filling:
- 1/4 cup unsalted non-dairy butter (or regular butter)
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon unsweetened almond milk
Instructions:
- Add the (almond) milk and butter to a medium-sized pot and heat until butter is melted. Transfer to a large bowl and let cool to the bathwater temperature (about 110 degrees F). Once cooled, add the yeast, stir, and let sit for 10 minutes. Then, add the sugar, salt, and vanilla extract and let sit for another minute.
- Add the flour to the milk mixture 1/2 cup at a time and stir well in between each addition. Add flour until dough forms a ball that isn’t sticky. You may need to add a few more tablespoons of flour or you may not need the entire 4 cups. Form dough into a ball, cover with plastic wrap, and let sit in a warm place for 1 hour.
- Pre-heat oven to 350 degrees Fahrenheit. Mix the brown sugar and cinnamon in a small bowl. Cover a large cutting board or countertop with plastic wrap and then lightly flour it (You will probably need to overlap two pieces of plastic wrap). Roll dough out until it’s about 1/4 inch thick and 20×15 inches wide. Cut the edges off so that they are straight.
- Spread the dough with the softened butter and then evenly sprinkle it with the cinnamon-sugar mixture. Use the plastic wrap to roll dough (long side) into a cinnamon roll. Cut roll into pieces that are 1 inch thick and place into a medium-sized cast-iron skillet or oven-safe dish. Bake cinnamon rolls for about 20-25 minutes until cooked through.
- While cinnamon rolls are baking, add the glaze ingredients to a small bowl and mix until smooth. Top cooked cinnamon rolls with the desired amount of glaze. I love Cinnamon buns the most when eaten immediately, but they can also be reheated and eaten later as well.
Let me know if you tried my recipe and if you liked it!
