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Cinnamon Buns
If there was one smell that really gets us in the Christmas mood it would definitely be the smell of Cinnamon around the house. So, if of course we needed to make some gluten free cinnamon buns!
We wanted to add a twist to our free from cinnamon buns this year and decided to add some cacao nibs and they just made cinnamon buns 10 times better.
They are so easy to bake and are so worth making when your house ends up smelling like Christmas.
This recipe is a great gluten and dairy free alternative to any other cinnamon buns and still taste incredible.
Prep:20 minutes
Cook:25-30 minutes
Level:Beginner
Ingredients
- For the pastry
- 600g self raising flour
- 4 tbsp Caster Sugar
- 2 tsp ground cinnamon
- 140g Dairy Free Butter
- 260ml favourite plant based milk
- For the Cinnamon Filling
- 2 tsp ground cinnamon
- 110g light brown soft sugar
- 4 tbsp Caster Sugar
- 80g dairy free butter
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Method
- Preheat the oven to 180 degrees
- Grease a 20cm loose bottom cake tin with some dairy free spread.
- Mix the flour, caster sugar, milk, dairy free butter together and cinnamon together to form a dough, if the dough is too sticky add some more flour.
- Lightly dust your work surface and place the dough on top and roll out into a square around 60cm x 50cm
- Mix all the filling ingredients together and spread evenly over the dough. Sprinkle the cacao nibs over the dough.
- Roll the dough length ways to form a log shape. Using a knife cut this into 8 pieces and place into the cake tin.
- Before placing in the oven brush some of your favourite plant based milk over the top to make them go a lovely golden brown colour.
- Place in the oven for around 30 minutes until golden brown.
- Remove from the oven and allow to cool for 10 mins.
- Prepare your icing sugar and place over the top of the rolls and now they’re ready to serve.