DessertGluten FreeRecipesVegan

Vegan Cinnamon Buns

by Edward Daniel
written by Edward Daniel
Twirled sorghum rice leavened pastry with fragrant smoky cardamon, earthy cinnamon and caramelised coconut; Vegan gluten-free Cinnamon Buns recipe. Edward Daniel ©.

Vegan Cinnamon Buns; twirled sorghum rice leavened pastry with fragrant smoky cardamon, earthy cinnamon and caramelised coconut.

Envelope your tongue with pure illustrious sensations. And, blow your mind with full on intoxication.

This dish will topple your belief that vegan food can’t be this super yummy.

Make this:

  • When you fancy freshly cooked cinnamon buns as you tumble out of stumble out of bed
  • When you’ve got bestie popping over a spot of Sunday brunch before venturing out to one of the free London galleries
  • When you feel as pesky little snack as you make ready to buckle down for the evening in your pyjamas

I was inspired by nostalgia for my youthful school memories to Vegan Cinnamon Rolls were inspired by youthful school memories of having these little beauties at lunchtime. These Rolls are flavoured with cardamon, which adds an extra dimension of yumminess. The coconut sugar caramelises beautifully and elevates the sorghum and rice dough.

Cinnamon Rolls are something I would roll out of bed for. I make these overnight so that in the morning, I can take the dough out of the fridge and stick into the oven. Perfect for that weekend treat just as you are waking up to go with that cup of morning tea. I recently made these for a couple of friends of mine – both of who ravished a handful of each. Hungry boys.

These Cinnamon Rolls are vegan and gluten-free.

What equipment to use

 For this recipe, I suggest:

High-speed blender

Stove

Oven

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Twirled sorghum rice leavened pastry with fragrant smoky cardamon, earthy cinnamon and caramelised coconut; Vegan gluten-free Cinnamon Buns recipe. Edward Daniel ©.

Cinnamon Buns

#
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Pastry
  • 150g sorghum flour
  • 150g sweet rice flour
  • 60g tapioca flour
  • 40g oats
  • 40g flaxseeds
  • 1tsp dried yeast
  • 225ml filtered water, lukewarm
  • 50g unrefined cane sugar
  • 4tbs olive oil
  • 1tsp cardamon, ground
  • 1tsp aluminium free baking powder
  • ½ tsp salt
  • Filling
  • 75g coconut unrefined sugar
  • 75g coconut oil
  • 2tsp cinnamon, ground

Instructions

  1. Dissolve the yeast in water and sugar. Set to one side for 20 minutes.
  2. Grind the oats and flaxseeds in a high-speed blender and transfer to a large mixing bowl with the sorghum, sweet rice and tapioca flours, cardamon, baking powder and salt. Combine with a spatula.
  3. Pour over the yeast mixture into the mixing bowl. Form and knead into a dough. Pour over the olive oil. Cover with a dishcloth and set to one side for about a couple of hours.
  4. Line a baking tray with parchment paper.
  5. Place dough between 2 large pieces of parchment paper. Using a rolling pin, roll into a rectangle of at least around 40cm by 30cm.
  6. Melt the coconut oil if hard to soften or if at room temperature, mix with the sugar and cinnamon. Use a spatula to spread over the dough.
  7. Imagine having the dough in three different parts. Fold over the dough, like a book, one third end into the middle third and then the other third end over.
  8. Use a sharp knife to tail the ends. Cut 1.25cm 1.5cm strips.
  9. Take both ends of the dough and twist and twirl over and bind both ends together. Don’t be too precious if it breaks – this is the rustic nature of these cinnamon buns. Baste with olive oil.
  10. Transfer each bun to the parchment paper. Leave to rise in a warm place for about an hour or two until they have risen. Baste with oil. If you want them for the following morning – just refrigerate in a sealed container and rise first thing in the morning, in a warm place.
  11. Preheat the oven to gas mark 180 degrees Celsius, or if a convection oven to 160 degrees Celsius.
  12. Boil a kettle and place a tray full of water below the shelf where you are planning to place your babka.
  13. Cover the tray with aluminium foil and bake the buns for about 25 minutes.
  14. Turn out the tray onto a cooling rack.
  15. Serve the buns fresh out of the oven – normally, I will only bake what I need and that way these buns can last a few days.

 

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