ecause we don´t want none unless you got buns, hun! Ya heard me that right, so unless you’re coming over with a box full of these warm cinnamon buns, you’re not welcome.
Just kidding, I’m mildly upset that I’m almost out of these which is a sad affair. I don’t think I ever thought I’d be making my own, much less making ones that are guilt-free in a sense! But that’s just how I roll.
It’s time to get baked!
- For the buns:
- 1 cup unsweetened plain almond milk
- 1 Tbsp coconut oil
- 2 Tbsp organic cane sugar
- 2 1/4 tsp of Fleischmann’s active yeast -1 3/4 cup all-purpose gluten-free flour
- 1/2 cup almond flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 4 Tbsp of coconut oil
- 3 Tbsp of Earth Balance vegan butter
- 1/3 cup organic cane sugar
- 1 Tbsp ground cinnamon
- 1/4 cup of Earth Balance vegan butter, softened to room temperature
- 1 small packet of Go Veggie Foods vegan cream cheese, slightly softened
- 1/4 cup sifted organic powdered sugar
For the filling:
For the Vegan Cream Cheese glaze:
- For the buns:
- Preheat oven to 350 degrees F and use coconut oil to make a light coat in a standard pie plate or a round baking pan.
- Heat almond milk on the stove and use a thermometer to make sure it heats to approximately 110 F, more than that and you will not be able to use the milk as it might end up killing the yeast.
- Add 1 Tbsp of coconut oil and stir. Then add the yeast and sugar and briefly mix. After, put in a separate bowl and set aside for the yeast to proof, ( it should get puffy like a cloud.) **NOTE: If it does not proof it’s because your milk was either to hot or not hot enough or that the yeast was expired.
- While the yeast is proofing, in another mixing bowl whisk together gluten-free flour, almond flour, baking powder, baking soda, and kosher salt until well combined.
- Add the coconut oil and use a fork to mix into the dry mixture.
- After the yeast is proof add the mixture and stir. It should form a dough that resembles cookie dough. Set aside.
- Use a large cutting board and cover the surface with plastic wrap ensuring that they are secure so when your roll the dough it maintains its place. Dust some gluten-free flour on top.
- Place the dough on the center of the board and sprinkle with more gluten-free flour. Then top with another sheet of plastic wrap and do the same as before, make sure the ends are tucked.
- Use a rolling pin to roll the dough out into a large, thin rectangle. If you have some dough that is extra or coming out of the board just cut it off with a knife while keeping the shape.
- Be extra careful when removing the top layer of plastic wrap and brush on the 3 Tbsp of melted coconut oil. Proceed to sprinkle the organic cane sugar and cinnamon. Then untuck the bottom layer of plastic wrap from the cutting board and use it to tightly roll the dough width wise into a cylinder.
- Use a floss to cut into 5 even pieces. Then carefully transfer to the prepared pie dish or cake pan.
- Cover with plastic wrap and a towel, set on top of the warm oven, and let rise for 15-30 minutes.
- Place rolls in prepared dish on the center rack of your oven and bake for 25-30 minutes or until tops are golden brown.
- While the rolls bake prepare the glaze. In a small mixing bowl, add softened softened butter and whisk vigorously to combine. Add vegan cream cheese and mix again until creamy and smooth. Add sifted powdered sugar in small increments until thick and spreadable and to desired sweetness. Add frosting while buns are still warm and let cool.
- Enjoy them while they are fresh and out of the oven!