Sometimes you just need a yummy, baked treat! Cinnamon buns always remind me of IKEA as they are a fairly new discovery for me but sadly I can no longer eat those ones obviously as they are not gluten free! So I decided I’d try making my own cinnamon buns! Plus, I wanted something yummy for breakfast! It’s a bit of a faff and mine didn’t turn out as “roll-y” as I was hoping but they still taste delicious and that’s the main thing! 🙂
This recipe makes 12 rolls.
2 hours (including resting time)
300g gluten free self-raising flour
240ml almond milk
4 tbsps. vegan butter (dairy free)
7g dried yeast
1 tbsp. sugar
1 tbsp. cinnamon
6 tbsps. icing sugar and a small amount of almond milk for the drizzle
Add 3 tbsps. of butter and milk to a saucepan and gently heat until the butter melts. Once the butter has melted, leave the liquid to cool slightly. Once the liquid has cooled but is still warm, pour into a mixing bowl, add the yeast and leave for 10 minutes until the yeast starts to activate.
Then slowly add the flour and mix until the dough comes together in a ball but is still slightly sticky (you might need to add a bit more flour). Leave to rest, covered and in a warm place for around an hour.
Preheat your oven to 180 degrees C. Once the dough has rested and risen, roll out into a thin rectangle. Spread with the remaining melted butter, sugar and cinnamon then roll tightly lengthways. Divide into 12 equal portions then place into a greased muffin tray. Bake for 20 minutes until the rolls turn golden brown and are cooked through.
Mix icing sugar with a small amount of milk and drizzle over the top.