A Christmas feast would not be complete without the fulfillment of warm little bellies on Christmas morn. I have heard from so many people that one of their Christmas traditions is having cinnamon buns on Christmas morning. If you have allergy restrictions, that can be quite a tall order. Returning to The Allergy-Free Cook Bakes Bread cookbook, I am sharing with you a recipe for Cinnamon Buns that are free of all the top allergens, including gluten. Hurray! There is hope again. Ok, it’s not really that big of a deal. But you can be excited to serve Breakfast Cinnamon Buns for this 11th Day of Christmas.
This recipe might seem a bit tedious, but I have made them and they were well-received. My husband shared them with a guy at work who is gluten-free and he was very excited for this treat of by-gone days. So, if there is someone in your family who has gone without this sweet morning treat, consider blessing them this Christmas morning with Breakfast Cinnamon Buns.
(Sorry, I forgot to take a picture of this recipe. Make it for yourself and then share your picture with me 🙂 )
Breakfast Cinnamon Buns
Recipe copyrighted from The Allergy-Free Cook Bakes Bread, 2011.
- 1/2 cups warm water
- 1/4 cup + 1 teaspoons unrefined cane sugar
- 2 1/2 teaspoons active dry yeast
- 3/4 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
- 1/4 cups non-diary butter substitute
- 1 tablespoons ground flaxseeds
- 1 teaspoons vanilla
- 1 teaspoons apple cider vinegar
- 1 1/4 cups sorghum flour
- 3/4 cups millet flour
- 1/2 cups arrowroot flour/powder
- 1/2 cups quinoa flour
- 2 1/4 teaspoons xantham gum
- 3/4 teaspoons sea salt
1. Lightly oil a 10-inch round baking pan.
2. To make the buns, put the water in a large measuring cup. Stir in 1 teaspoon of the sugar and the yeast. Let stand for about 5 minutes, until the yeast has bubbled and foamed about 1/2 inch.
3. Put the remaining 1/4 cup of sugar, the warm nondairy milk, melted vegan buttery spread, flaxseeds, vanilla extract, and vinegar in a heavy-duty stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat on medium-speed until well combined.
4. Put the sorghum flour, millet flour, arrowroot starch, quinoa flour, xantham gum, and salt in a medium bowl. Stir with a dry whisk until combined. Turn the mixer to low speed and gradually add the proofed yeast mixture and the flour mixture to make a dough. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Resume mixing on medium-high for 3 minutes. The dough will be sticky and thick.
5. Lightly oil a piece of parchment paper (18 to 20 inches long) and lightly sprinkle it with arrowroot starch. Use the spatula to scrape the dough onto the parchment paper. Top with a second piece of oiled parchment paper about the same size, with the oiled side facing the dough. Use a rolling pin to roll the dough between the pieces of parchment paper to form a 16 x 12-inch rectangle.
Filling (for Breakfast Cinnamon Buns)
- 1/2 cups unrefined cane sugar
- 2 tablespoons sorghum flour
- 1 tablespoons cinnamon, ground
- 2 tablespoons applesauce
- 3/4 cups raisins
6. To make the filling, put the sugar, sorghum flour, and cinnamon in a small bowl. Stir until well combined. Stir in the applesauce until well combined. Use the spatula to spread the filling over the dough, leaving a 1-inch border at the top. Sprinkle the raisins over the filling. Starting from the 16-inch side, roll the dough away from you, cinnamon-roll style (because the dough is sticky, use the parchment paper to help in this process).
7. Using a sharp, floured knife, slice the dough into 8 to 10 equal portions. Put each slice, cut-side down, in the prepared pan. Let rise uncovered in a warm, draft-free place for about 45 minutes, until doubled in size. The buns should be touching each other and the sides of the pan.
8. About 10 minutes before the dough is done rising, preheat the oven to 375 degrees. (If the dough is rising in the oven, be sure to remove it first.)
9. Bake for about 30 minutes, until the buns are lightly browned. Let cool in the pan for 5 minutes. Put a serving platter upside down over the pan and turn the pan and platter over together so the rolls are released onto the platter.
10. To make the glaze, put the confectioners' sugar in a small bowl. Stir in the nondairy milk and vanilla extract. Add additional nondairy milk, a little at a time, to thin the glaze if necessary. Drizzle over the buns. Serve warm.
Glaze (for Breakfast Cinnamon Buns)
- 1 1/2 cups powdered sugar
- 2 tablespoons allowed milk (cow, rice, soy, almond, coconut, etc.)
- 1 teaspoons vanilla
See Bread Machine Cinnamon Rolls for a dairy and egg-free only version.