Gluten-Free Buckwheat Flour Cinnamon Rolls (Vegan Option)
Super easy, fluffy and flavorful Gluten-Free Cinnamon Rolls made with Buckwheat Flour. Naturally egg-free. Vegan and dairy-free option included!
Servings: 8 cinnamon rolls
Calories: 343kcal
Equipment
- Buckwheat Flour
- Tapioca Flour
- Ground Cinnamon
- Stand Mixer
Ingredients
Cinnamon Rolls
- ⅔ cup warm full-fat coconut milk or any warm milk of choice
- ¼ cup coconut sugar or any granulated sweetener of choice
- 1 tablespoon active dry yeast
- 2 tablespoons melted butter use coconut oil if vegan/dairy-free
- 1 teaspoon vanilla extract
- 1 cup tapioca flour
- 1/2 cup buckwheat flour
- 1 tablespoon psyllium husk powder or 1 egg
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum omit if sensitive to gums
- ½ teaspoon sea salt or pink salt
- ¼ teaspoon baking soda
Cinnamon Roll Filling
- ½ cup coconut sugar or granulated sweetener of choice
- ¼ cup softened butter or plant-based spread if vegan/dairy-free
- 1 tablespoon ground cinnamon
Cream Cheese Icing
- 1 cup powdered sugar also known as confectioners' sugar
- 4 ounces cream cheese use vegan cream cheese for vegan/dairy-free option
- 2 tablespoons melted butter use coconut oil for vegan/dairy-free option
Instructions
Cinnamon Rolls
- In a stand mixer or large mixing bowl combine warm milk, sugar and yeast. Let sit until frothy and foamy, about 5 minutes.
- Add melted butter and vanilla extract to yeast mixture. Mix well.
- Add tapioca flour, buckwheat flour, psyllium husk, baking powder, xanthan gum, salt and baking soda. Mix very well, about 5 minutes, until you have a strong, stretchy, uniform dough. Cover with a damp towel and place in a warm spot to rise until doubled, about 1 hour.
Cinnamon Roll Filling
- In a stand mixer or mixing bowl combine cinnamon roll filling ingredients. Mix until smoothly combined and paste-like. Set aside.
Cream Cheese Icing
- In a stand mixer or mixing bowl combine icing ingredients. Whisk until you have a smooth, creamy icing. Set aside.
Bringing It All Together
- Once dough has risen, line a cutting board or countertop with parchment paper. Place the dough on the parchment paper and sprinkle with a bit of flour. Roll the dough out into a rectangle about 10 inches long, 8 inches wide, and ¼" thick. Try to keep the edges straight and uniform, trimming the dough if necessary.
- Spread the cinnamon roll filling over the dough, using your fingers or a spatula, leaving about 1 inch free of filling along the edges of the dough.
- Using the parchment paper (see how-to images and/or video for guidance), begin rolling the dough length-wise upwards until you have a uniform, tightly packed cylinder of dough. Slice into 8 even pieces. Place into a round baking or cast-iron pan. Cover and let rise for 30 minutes longer.
- Preheat oven to 400°F.
- Once dough has risen, uncover, place into the oven and bake for 20 minutes or until firm, turning golden and the filling is bubbling.
- Remove from the oven and let cool for at least 10 minutes before spreading the icing over the top before serving.
- Enjoy!
Video
Nutrition
Serving: 1cinnamon roll | Calories: 343kcal | Carbohydrates: 50g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 473mg | Potassium: 81mg | Fiber: 3g | Sugar: 25g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg