Here is a yummy recipe to tide you over to my next post which will be even more yummy! Trust me.
These cinnamon buns were a complete experiment, as I have never made them gluten free before. I wasn’t sure which flours would be the best to use because in the past working with rice flour has been somewhat of a tumultuous experience, so I decided to use the ingredients below:
Dough
4 tsp active dry yeast
1tsp unrefined sugar
1 cup warm water
1 cup oat milk (almond and peanut milk also work well)
2/3 cup raw cane sugar
2/3 cup vegan spread
2tsp salt
3 cups oat flour
1 cup corn flour
1/4 tsp baking soda
2 tsp baking powder
2 tsp xanthan gum
Filling
1/2 cup vegan spread, melted
1/3 cup of raw cane sugar
3 tablespoons cinnamon
1/4 cup brown sugar
Frosting
1/4 cup of icing sugar
2 tsp of oat milk
Pan Sauce
1/2 cup vegan spread, melted
1/3 cup raw cane sugar
2 tablespoons maple syrup
Preheat oven to 220 degrees Celsius (see converter to the right)
To make the dough:
Mix together the yeast with 1 cup warm water and the 1tsp unrefined sugar. Set aside.
In another bowl mix together the oat and corn flour, baking soda, baking powder and xanthan gum.
By then the yeast should be foaming. Tip this in to the flour and mix.
Add in the 1 cup oat milk and salt. Mix thoroughly until dough begins to form.
Knead the dough for 30 minutes, or stick inside your Kenwood Chef with the dough hook for 10 minutes.
Once dough has been kneaded, place on a floured surface and cover with a warm towel for 1 hour.
After the dough has risen, roll out to approximately 16×20″ rectangle.
To make the filling:
Mix the brown sugar and raw cane sugar together with the cinnamon.
Sprinkle evenly over the rolled out rectangle. Next pour the vegan spread on top of the dough.
Roll the dough up slowly, while trying not to push any of the filling out.
Once rolled slice into 12 pieces.
For the pan sauce:
Pour in the melted vegan spread into a rectangular casserole dish.
Next pour in the sugar and then finally spread the maple syrup evenly around.
Place each of the 12 pieces inside this dish.
Bake inside oven for 45 minutes or until the cinnamon buns look golden brown.
For the frosting:
Place the icing sugar and milk into a tiny bowl, mix thoroughly and pour on top of cinnamon bun of choice. This part is optional. The cinnamon buns will have plenty of sweetness to them. Now go ahead and devour them! 
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Tags: brown sugar, buns, cinnamon, cinnamon buns, cinnamon rolls, cooking with dia, gluten free, gluten free cinnamon rolls, icing sugar, rolls, vegan, vegan cinnamon rolls
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June 30th, 2009 at 1:39 am
[...] YumSugar wrote an interesting post today onHere’s a quick excerptHere is a yummy recipe to tide you over to my next post which will be even more yummy! Trust me. These cinnamon buns were a complete experiment, as I have never made them gluten free before. I wasn’t sure which flours would be the best … [...]
June 30th, 2009 at 1:50 am
Great job again! They look scrummy!
June 30th, 2009 at 7:42 am
These buns sound and look deliciuos. Can’t wait to try them !
June 30th, 2009 at 12:37 pm
That looks like one huge cinnamon bun! I never heard of oat flour before. Where can I buy that?
June 30th, 2009 at 5:25 pm
That’s something I haven’t eaten in a long time. The patience it must require…heres an idea, why not you mail me some?
June 30th, 2009 at 6:40 pm
Do you have any left? Bring some over if you do!
June 30th, 2009 at 9:31 pm
Looks yummy!
Thank you for visiting my blog and your comment.
June 30th, 2009 at 11:33 pm
Making them at home would be healthier than buying them at cinabon. They load their rolls with so much gunk. It tastes good, but it must be so bad for ya. Your ingredients seem v healthy!
July 1st, 2009 at 12:08 am
Looking good missy
July 1st, 2009 at 1:02 am
Ooooo, yummy! Great pics too!
July 1st, 2009 at 11:03 am
Delicious looking cinnamon rolls.
July 2nd, 2009 at 12:12 am
How are you? Your blog looks great. I’d love to try any of these dishes.
July 2nd, 2009 at 1:02 am
They look HUGE! I’m used to the type you get in the supermarkets that are small. More cinnamon and sugar for me!!
July 2nd, 2009 at 6:08 pm
Hey Dia, My mom showed me your article in the South Philly Review. You have done so much even with kidney failure. Thought I’d check this out now that I’m thinking of going vegetarian. You make it all look so good. Thanks very much!
Southfillygal
July 2nd, 2009 at 6:22 pm
Thanks everyone! They are big. One is a meal in itself.
July 2nd, 2009 at 6:31 pm
Thanks Southfillygal, I’m glad you liked the article. There is no one right diet. Whatever works best for you is what you should do. For me, immediately after cutting out meat, I felt 10 x better. Also, replacing refined sugar with unrefined sugar is easy and beneficial to the body as well.
July 2nd, 2009 at 11:39 pm
We call em cinnamon swirls here. They have so many names….never heard of them gluten free. it is something babycakes should sell. great idea!
July 3rd, 2009 at 6:53 pm
I voted for you. If anything you should get on the nominations list next year. Hope people vote vote vote, this chick works hard. P.S. About the buns, yummy yummy yummy
July 3rd, 2009 at 9:45 pm
I find the combination of oat flour and rice flour quite interesting. I have used a similar blend for making apple dumplings and it works GREAT!
Thanks for sharing this Dia. They look scrumptious! Good Luck with the votes! I too, voted for you!!!
December 21st, 2009 at 8:14 pm
[...] Cooking with Dia: Dia’s Gluten-free/Vegan Cinnamon Buns [...]
January 18th, 2010 at 10:18 am
[...] Cooking with Dia: Dia’s Gluten-free/Vegan Cinnamon Buns [...]