I highly recommend you hop on over to my new and improved gluten free vegan cinnamon bun recipe because it’s been tweaked, perfected and fine-tuned for your eating pleasure! This old recipe has such unreliable results I couldn’t stand it. I had to go back to the drawing board and come up with something better for everyone.
(Just a note that I won’t be able to answer any more comments and questions regarding this recipe.)
Who doesn’t like a good cinnamon bun?
I stumbled across the basis for this recipe in a folder of recipes that I’ve clipped and written out from other books, etc. and honestly I have no clue where this came from other than my giant folder. I hate not giving credit where it’s due.
In any case, the original recipe was gluten-free but not vegan. I veganized it and with impressive success. The whole time I was making these and then later when I was eating these I kept thinking and saying ‘I can’t believe these turned out’.
- 2 cups warm unsweetened plain almond milk
- 2½ teaspoons yeast
- 2 tablespoons ground flaxseed + 6 tablespoons warm water
- ⅔ cup melted vegan margarine
- 4½ cups all-purpose gluten-free flour mix
- 1½ teaspoons xanthan gum
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 cup brown sugar
- 2½ teaspoons cinnamon
- ⅓ cup softened vegan margarine
- Combine the warm milk with yeast in the work bowl of your mixer. Allow to sit for a few minutes to allow the yeast to begin to activate.
- Mix ground flaxseed and warm water and let sit a few minutes to thicken.
- Combine flax eggs, melted margarine, gluten-free flour, xanthan gum, salt and granulated sugar in the work bowl of your mixer. Mix on high for 3 minutes, scraping down the sides as needed.
- Cover bowl with plastic wrap and set aside until doubled in size.
- Meanwhile, combine brown sugar and cinnamon in a small bowl.
- Grease a 9×13 baking pan generously.
- Spread plastic wrap on your counter and flour with gluten-free flour.
- Pour out dough onto floured plastic wrap. The dough will be very sticky and you might think it’s going to be impossible to roll out.
- Sprinkle dough with flour and flour the rolling pin well.
- Gently roll out dough to a rectangle that measures 16″ x 21″. You won’t have to push hard at all, but instead you’re mostly using the rolling pin to smooth out the dough to the proper size and thickness.
- Spread softened margarine gently over the dough. I ended up using my hands to soften the margarine even further.
- Sprinkle with the cinnamon-sugar mixture and spread out to the edges of the dough.
- Roll up the dough length wise, using the plastic wrap to lift and fold the dough over. If you’ve ever made sushi and are familiar with using a rolling mat you’ll use the same principles in rolling the cinnamon buns with the plastic wrap. Make sure the first roll is as tight as possible
- Cut into 12 equal portions. Place into the prepared pan. Cover with plastic wrap and let rise until doubled.
- Preheat the oven to 400°F and bake for 20-25 minutes.
- Let cool and serve as desired.
Here’s a recipe for flax eggs.
Here’s a recipe for cream cheese frosting if you decide to ice these. You’ll notice I opted to not frost them.
Also, here’s a link to a video with instructions to properly roll up this sticky dough.