Gluten-Free Cinnamon Bun Recipe
Contributed by Allison Agulnick, Gluten-Free Girl Boss
We don’t know anyone who doesn’t love a cinnamon bun, so when our Instagram friend Allison, AKA Gluten-Free Girl Boss posted this recipe, we just had to share! This version is not dairy free, but could easily be made that way.
2 1/2 cups Cup4Cup flour
3 tbs coconut sugar
1 1/4 cups plain or vanilla Pillars drinkable yogurt
3 tbs melted butter
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp sal
3/4 cup coconut sugar
3 tbsp cinnamon
Pinch of salt
3/4 confectioners sugar
1/2 tsp vanilla
3-4 tbsp vanilla almond milk, unsweetened
- Preheat oven to 425 and grease an 8×8 pan
- FOR BUNS: In an electric mixer, combine flour, sugar, baking powder, and baking soda.
- Add in Pillars yogurt and 2 tbsp of melted butter. Mix until combined (the dough will be wet and sticky, that’s good. You will add more flour when kneading)
- On a well floured surface, knead the wet dough until it is smooth, about 1-2 minutes. Set aside
- FOR FILLING: combine sugar, cinnamon, and salt.
- ASSEMBLING: roll out the kneaded dough until it is a long rectangle, about 1 inch thick.
- Spread 2 tbsp of melted butter all along the dough.
- Sprinkle the filling evenly around the dough leaving about a 1/2 inch boarder of free space on all sides.
- Starting from the long side, roll the dough into a log, trying to keep as much filling in as possible. Some will fall out and that is fine.
- Cut the dough into 10-12 buns and place close together in the greased pan.
- Brush the tops of the uncooked buns with the remaining tbsp of melted butter.
- Bake the buns at 425 for 20 minutes or until golden brown.
- FOR ICING: pour confectioners sugar and vanilla into a bowl. Slowly add the almond milk, one tbsp at a time. You may not need all four tbsp. The icing should thick enough that it doesn’t fall off the sides of the buns.
- Remove cinnamon buns from over and let cool for 5 minutes.
- Drizzle icing over the top and enjoy!