They say good things come in threes.
Over the course of last 6 days, I’ve developed two different cinnamon bun recipes yielding over 65 individual cinnamon buns, a stuffed freezer, and a very, very happy cinnamon bun loving boyfriend.
I think it’s safe to say that good things can come in twos as well and end it there before anyone gets hurt.
Remember the part in Fantasia when the brooms keep multiplying over and over?
Pretend the brooms are cinnamon buns and the buckets glasses of almond milk. That was the scene of our kitchen as I finished my 5th batch of rolls on Sunday.
Oh, and Mikey Mouse down there? He’s the gluten being trampled by the awesome gluten-free cinnamon roll.
You don’t need gluten to make a good cinnamon roll, Mickey. Get with the times!
Kevin loved last week’s batch of rolls so much that he said if I didn’t post the recipe on the blog I’d be knowingly letting down everyone, so I went for it. As time passed all I wanted to do was get into the kitchen to take another crack at perfecting the recipe to the soft, melt in your mouth, gooey, liquid bottom I’ve dreamed of all these years on a gluten-free diet.
And crack I did.
Twice just to make sure the recipe was right.
Then again for good measure.
Oh my gosh I’m so happy my freezer is full of these things. And even happier that I get to make yet another batch on the weekend for my Mom.
I’ll be a pro cinnamon roller in no time.
Inspired by my gluten-free cinnamon buns
- ½ cup brown sugar or coconut sugar
- 2 tablespoon extra virgin coconut oil, melted
- 2 tablespoon ground cinnamon
- 2 tablespoon extra virgin coconut oil
- ½ cup brown sugar or coconut sugar
- 3 tablespoon full fat coconut milk
- 1 teaspoon gluten-free pure vanilla extract
- 1-2/3 cup brown rice flour
- ½ cup potato starch
- ¾ cup + 2 tablespoon tapioca starch + more for dusting
- 1 tablespoon gluten-free active dry yeast
- ¼ cup soy milk powder
- 2 tablespoon brown sugar
- 1 tablespoon freshly ground chia seed
- 1 teaspoon gluten-free baking powder
- ½ teaspoon Himalayan rock salt
- ¾ cup non-dairy milk
- ¼ cup extra virgin coconut oil
- 1 egg
- 1 teaspoon apple cider vinegar
- 2 tablespoon unsweetened apple sauce
- 1 tablespoon water
- 1 teaspoon pure vanilla extract
- For step by step photos on how to make cinnamon buns, check out this post.
- Prepare cinnamon sugar by combining ingredients in a small bowl. Set aside.
- Prepare gooey bottom ingredients in a small pan but do not heat. Set aside.
- Whisk all dry ingredients in a large bowl.
- In a microwave-safe dish, combine non-dairy milk and extra virgin coconut oil. Microwave for 1 to 1.5 minutes, until the oil is melted. If you do not want to use a microwave, place in a small saucepan and heat on low for 45 seconds, just until oil is heated. You do not want this mixture too hot, about 115F and no higher.
- Add egg, vinegar, apple sauce, water and vanilla to the milk and oil mixture. Once combined, add to the dry ingredients.
- Mix until fully incorporated, then place in the bowl of your food processor or stand mixer and mix with dough blade for 3 minutes. If sticky, add a bit more tapioca starch. In total, I usually add 1-2 tablespoons of starch during the process.
- Meanwhile, heat gooey bottom ingredients in the small saucepan until oil is melted. Remove from heat and pour into the bottom of a greased 8×8 baking pan.
- Lay out a large piece of plastic wrap on a clean counter. You’ll want the plastic wrap to be about 8″x 16″.
- Lay the ball of dough on top of the prepared plastic wrap and cover with a second piece of the same size. Use tapioca starch for extra dusting as needed.
- Pat the dough down to a rectangle shape before rolling out with a rolling pin and getting it to about 8″x16″.
- Remove the top plastic wrap and spread cinnamon sugar across the surface. Leave 1″ of one of the long edges free from cinnamon sugar.
- Begin rolling the rectangle into a long cylinder shape by starting with the long edge that has the cinnamon sugar to the end.
- Seal using the end section that doesn’t have cinnamon sugar on it.
- Using a long piece of thread, cut the cylinder into approximately 1.5″ wide rolls by sliding the thread underneath the roll, lifting it over the top so that both ends of the thread meet, crossing them past one another and pinching the dough with it. Repeat so that you have 12 rolls when all is said and done.
- Place rolls cut side up and squish slightly with your hands so that everything touches and rolls are about 1″.
- Cover with a clean cloth and place in a warm, draft free place for 30 minutes. I placed them in the oven with the light on. Just remember to remove them before you start the preheating!
- Bake in preheated 350F oven for 20-25 minutes, or until golden. Mine were perfect at the 22 minute mark.
View nutrition information (once on page, scroll down)
Once the buns have had the 30 minutes to rise in the pan, they should look something like this.
Resist the urge to poke your finger into the sauce.
Don’t do it!
As they’re baking, the smell of cinnamon will dance through your house and may even get the neighbors curious.
Maybe make a second, third or fourth batch for your neighbors. You’re going to want a whole pan just for yourself.
If you’re in need of a healthy meal after scarfing back a half dozen cinnamon buns over the weekend like me, or aren’t in a cinnamon bun mood today – how could you not be in a cinnamon bun mood? Be sure to visit me over at the Colourful Palate where I’ve shared a new Indian recipe, potato and cauliflower curry. Yummm.