Rustic Gluten-Free Cinnamon Buns
Rustic gluten-free cinnamon buns that are vegan, oil-free, sugar-free, nut-free, and no yeast! Lovingly made right in a cast iron skillet for extra flavor and charm. A breakfast or brunch recipe that will leave you feeling warm and cozy!
- Cook Time: 25 mins
- Total Time: 25 mins
- Yield: 6-8 1x
- Category: Bread, Breakfast
- Cuisine: American
Ingredients
Scale
- 2 1/2 Cups Gluten-Free All Purpose Flour
- 1/2 Cup Millet Flour
- 1/4 Cup Buckwheat Flour
- 1/4 Cup Arrowroot Starch
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Tsp Psyllium Husk Powder
- 2 TB Granular Erythritol
- 1 Tsp Cinnamon
- 1 1/4 Cup Unsweetened Almond Milk (or non-dairy milk of choice)
- 1 1/2 TB Apple Cider Vinegar
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Tsp Butter Extract
- Filling:
- 1/3 Cup Unsweetened Applesauce
- 2 TB Granular Erythritol
- 2 Tsp Cinnamon
- Drizzle:
- 3 TB Powdered Erythritol
- 1 TB Unsweetened Almond Milk (or non-dairy milk of choice)
Instructions
- Preheat the oven to 425°F.
- In a small bowl, combine the almond milk and apple cider vinegar, let sit for 5-10 minutes to create "buttermilk".
- In a stand mixer or large mixing bowl, combine all dry batter ingredients and mix together. Then add in the "buttermilk" and extracts. Mix again until sticky batter is formed.
- Scoop and roll the dough out on a well floured flat surface (I used my Silpat and made the dough about that size and 1/4 inch thick).
- Mix together the applesauce filling in a small bowl and then coat the rolled out dough with the filling.
- Now, roll the coated dough into a cylinder (this can get messy), then cut into 6-8 rolls/buns.
- Place the rolls flat side down in a well greased cast iron skillet. Bake in the oven for 25 minutes.
- Mix together the drizzle ingredients and drizzle over the tops of the buns once cooled.
Nutrition
- Serving Size: 1