Preparation Time : 55 mins | Cooking time : 20 mins
Hot Sticky Gluten-Free Cinnamon Buns
By: Recipes by Holistic Nutritionist
Updated May. 29th, 2024
Just because you’re gluten-free doesn’t mean you have to give up your sweet tooth - especially with this ooey-gooey take on a classic treat. They are so delicious you won’t be able to eat just one, but thankfully you won’t have to as these are great for sharing! Bake a batch and take them to a friend’s house, the office or wow everyone on a Sunday morning with this tasty surprise.
- Gluten Free
- Dairy Free
- Corn Free
Ingredients:
| ooey-gooey caramel | ||
|---|---|---|
| ¼ cup extra virgin coconut oil | 2 tablespoon unpasteurized honey | pinch himalayan rock salt |
| ¼ cup palm sugar | 1 teaspoon pure gluten-free vanilla extract |
| cinnamon sugar | ||
|---|---|---|
| ½ cup palm sugar | 2 tablespoon extra virgin coconut oil, melted | |
| 2 tablespoon ground cinnamon |
| last but not least, the dough | ||
|---|---|---|
| 2 cups brown rice flour, + 2 tablespoons extra | 1 tablespoon flax seed, ground | 2 tablespoon unsweetened applesauce |
| ¾ cup potato starch, + 2 tablespoons extra | 1 teaspoon gluten-free baking powder | 1 teaspoon apple cider vinegar or coconut water vinegar |
| 1 cup tapioca starch, + 3 tablespoon | 1 teaspoon gluten-free baking soda | 1 teaspoon pure gluten-free vanilla extract |
| ¼ cup soy milk powder | ¼ teaspoon himalayan rock salt | 1¼ cup unsweetened almond milk, warmed |
| 3 tablespoon demerara sugar | ¼ cup coconut oil, melted | |
| 1 tablespoon gluten-free active dry yeast | 1 egg, room temperature |
Directions
Caramel- Using a tiny bit of coconut oil, grease a 9x9 pan. Combine all of the caramel ingredients in a small saucepan and place over low to medium heat. Make sure to watch the mixture and stir regularly and continue until bubbles form. Remove from heat and spread mixture evenly into the bottom of the pan. Set aside.
- Next, make your cinnamon sugar by mixing all of its ingredients in a separate, small bowl. Set aside.
- In a large bowl, combine all dry ingredients for preparing your dough. Make sure to mix thoroughly. If using a food processor or mixer, lucky you – but your arms will miss this mini-workout!
- In a separate bowl, combine coconut oil, egg, applesauce, vanilla and vinegar. Mix well until there are no clumps and then slowly add this mixture to your dry ingredients. If using a food processor or mixer, add all above ingredients to your dry ingredients and turn on until fully mixed – again, lucky you.
- As you’re mixing the combined ingredients, slowly add the warmed almond milk until thoroughly mixed, scraping down sides as needed [roughly three minutes].
- On a large piece of plastic wrap, lay out the ball of dough and sprinkle with your extra 2 tablespoons of brown rice flour to avoid sticking. Place another piece of plastic wrap on top of dough (think of a dough, plastic wrap sandwich) and slowly start moving the dough into a rectangular shape – using just your hands.
- Now that you’ve got your dough nearly flat, for the finishing touches use the rolling pin to make the dough even, and into a shape roughly 11” x 18”. Remove plastic wrap from the top.
- Grab your cinnamon sugar. Sprinkle entire contents evenly onto the dough, making sure to leave only a 1” strip free from sugar on one of the long edges of the dough.
- With a bit of flour on your fingertips, it’s time to roll the entire dough into a long cylinder. Start rolling length ways, so the uncoated sugar section of dough will be the last to be rolled up, thus sealing the dough nicely.
- Cut the now cylinder dough into roughly 1.5” pieces/buns. The easiest way to do this is with two pieces of thread (by looping each piece of thread around the dough to form a C and a backwards C, and pulling evenly together). Cutting this way will avoid squishing the dough, which is what a knife would do. You should be able to make 10 rolls.
- Making sure the rolls are evenly spaced, place them cut side up onto a baking sheet. For best results, using your hands, squish the cinnamon rolls down a little, flattening them out a touch.
- Cover with a clean cloth, or parchment paper. Store in a warm, wind-free zone. The oven works best, as long as it hasn’t been turned on already.
- After about 30 minutes, your cinnamon buns should be ready to hit the oven. Bake at 350F for 20-25 minutes, or until golden brown and irresistible looking.
Make It This Way
If you have a hard time finding soy milk powder, you could substitute it with coconut milk powder, almond flour, unflavored protein powder or a tablespoon of sifted coconut flour. The best choice is soy milk powder, however any of these substitutions will work in a pinch.Try This
Love the cinnamon buns but want to enjoy them every day of the week, and not just on weekends? After step 11, simply toss the baking sheet in the freezer. Once the rolls are frozen, place in a sealed bag, and return back to the freezer for storage. For enjoying during the week, just remember to take them out of the freezer the night before – ensuring your morning routine won’t run into over time waiting for them to thaw. When you’re ready, follow step 13 to bake.
I can eat a whole pan of cinnamon buns if you let me! I love these ooey gooey caramel cinnamon bun recipes, it has such great ingredients and adding honey to it is such a great idea! I even tried making cinnamon buns with mashed sweet potatoes before to help make it moist and it is so delicious! I think the flax seed and the potato starch must help it stay moist and soft as well!
Gluten free cinnamon buns? Am I dreaming? This is absolutely incredible and amazing! Just when I thought cinnamon buns couldnt get any better, I run into this recipe! I absolutely have a sweet tooth and cinnamon buns are definitely a long time favorite of mine but now woth this recipe I can enjoy them gluten free and feel amazing afterward! For those of u that are gluten free, u have to try this recipe, you will love it!
Hello Rose,
Thank you for sharing your excitement about the gluten-free cinnamon buns recipe. We understand how important it is to find delicious alternatives for those with dietary restrictions. It's great to hear that this recipe has exceeded your expectations and allowed you to enjoy a favorite treat while feeling amazing afterward. We appreciate your recommendation and encourage others who are gluten-free to give it a try as well. You can learn more about gluten intolerance with this article, https://www.nationalnutrition.ca/articles/health-concerns/gluten-intolerance/
Have a healthy day
I LOVE coconut or coconut oil based caramel and this recipe sounds like HEAVEN. I have never had a cinnamon roll before, actually, and I thought that I would never want to because of both the flavor profile as well as (and even more so) the prolific use of processed ingredients (I don't want to put that nonsense out of my body out of self love). Thank you for sharing with me a recipe that ight just inspire me to try cinnamon rolls; looking forward to it :)