Gluten-Free and Vegan Cinnamon Buns

Gluten-Free and Vegan Cinnamon Bun. The Wild Manifesto.
Gluten-free and vegan cinnamon buns that pull apart, are chewy, full of spices, and taste like the real thing? FINALLY!  I’ve been waiting for these my whole life.

 

Cinnamon bun FOMO, no more! I missed traditional ones so much when I went gluten-free and plant-based. Now, I’ve got these gluten-free and vegan cinnamon buns! Thank goodness.

 

To start, the key to this recipe is the psyllium seed husk.

The psyllium husk actually makes the buns pull-apart and chewy. Plus, I tried making this recipe with chia and other vegan binders, but it was not as good at the psyllium seed husk. (P.S. you can find it in the bulk bins at Whole Foods Market for cheap).

 

Also, the coconut flour sticks together really well in this recipe.

With gluten-free goods, I find rice flour can make baked goods crumbly and chalky. So, I never bake with it. Therefore, I did my best to make this recipe as yummy as the traditional (wheat and dairy based) one as possible!

 

Gluten-Free and Vegan Cinnamon Bun. The Wild Manifesto.

So, let’s do this!

Your home is going to smell so good with these in the oven. Wanna invite me over?

Gluten-Free and Vegan Cinnamon Buns
 
Prep time
Cook time
Total time
 
These are pull-apart, chewy, gluten-free and vegan cinnamon buns. FINALLY, my god! I’ve been waiting for these my whole life.
Lovingly made by:
Recipe type: Dessert
Cuisine: Gluten-free, vegan
Serves: 20
Ingredients
Dough:
  • 1 ½ cups coconut flour
  • 1 ½ cups tapioca flour
  • 4 teaspoons vanilla
  • 1 ½ cups warm water
  • ¾ cup coconut milk (the kind in the cans!)
  • 6 teaspoons lemon juice
  • ½ cup coconut oil (melted)
  • ½ cup maple syrup
  • 1 ½ teaspoons of baking soda
  • 1 teaspoon salt
  • Psyllium “egg”: 1.5 tablespoons psyllium husk fiber + 3 tablespoons of water
Filling:
  • ¼ cup coconut oil
  • ⅔ cup maple syrup
  • 2 cups of crushed pecans (or walnuts!)
  • 4 teaspoons of ground cinnamon
  • Pinch of salt
  • ⅛ teaspoon nutmeg
Drizzle:
  • ⅓ cup of the coconut milk’s floating dense layer
  • 2 tablespoons maple syrup
Instructions
First, make the psyllium “egg.”
  1. Get a bowl.
  2. Add the 1.5 tablespoons of psyllium husk fiber and 3 tablespoons of water.
  3. Let that sit for 5 mins.
Next, make the dough.
  1. We’ll be using all the stuff listed under “dough ingredients.”
  2. Warm up the water.
  3. Melt the coconut oil.
  4. Grab a huge mixing bowl.
  5. Add all the vanilla, warm water, baking soda, lemon juice, coconut milk, melted coconut oil, maple syrup, salt, coconut flour, and tapioca flour.
  6. Add the psyllium “egg” once it's all gelled up!
  7. Mix it up with your hands.
Then, prep the oven & pan.
  1. Preheat the oven to 350 degrees.
  2. Grab the glass baking dish and coat it in coconut oil.
Now, let's make the filling!
  1. Get another bowl.
  2. Crush up all the pecans.
  3. Add all the filling ingredients together.
  4. Put in in the microwave for 20 seconds so it's easy to pour.
Let’s make the rolls! (The best part!)
  1. Take half of the dough and spread it out on the counter.
  2. Use a rolling pin and make a large rectangle that’s ½ an inch thick.
  3. Pour half of the filling onto the dough.
  4. Keep it away from the perimeter so it doesn't ooze out when you roll it up.
  5. Now, roll it up! (It will feel awkward to roll it because it's not like a traditional wheat-based roll, so do your best).
  6. Cut the rolls into 1 inch thick slices.
  7. Place them into the pan.
  8. Do it again for the rest of the dough.
Bake them!
  1. Put them into the oven.
  2. Cook for 35 mins.
Next, ice them. (ICE ICE BABY).
  1. Mix all of the coconut milk and the maple syrup from the “drizzle ingredients” section.
  2. Drizzle away.
  3. (Double it if you have a sweet tooth!)
 

 

So, what do you think?

Leave me a comment below, or on Twitter, or Instagram! Hearing from you is my favorite!

 

xo,

Kelly from The Wild Manifesto

 

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