Classic Cinnamon Buns


Over one year ago I transitioned to a gluten-free diet.  I’ll admit, I was having some very strong cravings for the most glutenous foods I could imagine.  While some avoid gluten for a “fad” diet, I avoid it due to serious health complications (don’t even think of coming near me after eating gluten, you better check yourself & sanitize!).  I’ll be honest, it is hard not being able to have a social side of life & go out to eat, but I know I can whip up more delicious & nutritious noms in my own kitchen AND know exactly what is in them!  This is why I am so passionate about food & health; I know exactly what struggles all of us allergy-friendly eaters endure & I want to bring healthy & mouth-watering recipes to the world, educate others about the allergy-friendly life, and bring hope to those that are struggling internally, thinking they’ll never eat “normal” food again.  Hey, normal is boring; we food freaks have to eat too! buns

Ingredients (vegan, gluten-free, soy/corn/nut-free depending on your ingredients):

  • Dough:
    • 3 Cups gluten-free flour mix + more for rolling out the dough
    • 1 Cup non-dairy milk + more if your dough seems dry
    • 2 teaspoon ground chia seeds
    • 3 Tablespoons brown sugar
    • 2 teaspoons vanilla extract
  • Filling:
    • 1/2 Cup non-dairy butter OR hard coconut oil
    • 3 Tablespoons ground cinnamon
    • 1/3 Cup raw can sugar
    • 1/4 Cup brown sugar
  • Baking dish:
    • 2 Tablespoons melted non-dairy butter
    • 1 Tablespoon raw sugar
    • 2 Tablespoons maple syrup
  • Icing
    • 1 Cup confectionery sugar
    • 1-2 Tablespoons non-dairy milk


  1. Preheat your oven to 400 degrees Fahrenheit.  To mix your dough, combine your dry ingredients in your mixing bowl (or food processor) & stir to combine.  Add your wet ingredients to your mix & process until your ingredients are fully incorporated & set aside.dough
  2. In a separate mixing bowl, combine your filling ingredients.  Taste a little pinch and adjust any seasonings to your liking.
  3. Time to work out, er, roll out our buns! Lay a 12-inch piece of parchment paper on your work surface & dust with extra flour.  Move your dough to the parchment paper & spread out until it’s about 1/4 inch thick.smoothed dough
  4. Add your filling and smooth out evenly.filling
  5. To roll your cinnamon buns up, I pulled up the (pictured) right edge with my floured hands and rolled with my fingers (if any areas get stuck, lift up with your parchment paper and utilize that for rolling, less sticky on the fingers as well!).  Keep in mind you’ll want to roll your buns as tight as possible!
  6. Use a serrated knife to slice your buns as evenly as you can.  Melt your 2 Tablespoons of non-dairy butter for your baking dish.  Remove from the stove and add the maple syrup and sugar.  Whisk to combine and pour into your baking dish; be sure to evenly distribute!
  7. Add your sliced buns to your baking dish and bake for 15-25 minutes, or until they start to turn golden brown.  While your buns are baking,  whisk together your icing ingredients (I opted to not use icing as they were sweet enough with the filling and from baking in the maple syrup/sugar mix).
  8. Enjoy eating whole!



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