I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
Subscribe to get fresh & tasty updates via email.
The ‘so nice we’ve already made them twice in 2022’ cinnamon buns have officially found their forever home on the blog! There were a lot of questions about this recipe over on instagram so I figured they deserved their own little space on the world wide web.
I’m about to start my yearly FMD, which means I’d typically cut my sugar and carbohydrate intake a few days prior to make the transition into this high fat, low calorie ‘fast’ easier on my body. Unfortunately for my future fast, it’s a snow day today & I have 1/2 a can of coconut cream begging to be used up, so today it’s time for one more round of the boxing day cinnamon buns. While loaded with gluten-free grains and sweetened with a touch of cane sugar, I still think these buns deserve a spot on the okay for my blood sugar list due the large amounts of ceylon cinnamon featured in this recipe.
Start with your dough, as it will need sometime to rise on the counter before you roll & bake.
Mix your live yeast with the warmed cashew milk and let sit for 5 – 10 minutes until slightly bubbly. Meanwhile, mix the flour, melted butter, 1/3 cup cane sugar, salt, 1 tbs cinnamon and baking soda in a stand mixer or large bowl. Add melted butter, additional cashew milk + vanilla and mix well. Roll into a ball, cover with bees wrap, a towel or plastic wrap and let sit at room temperature for 1 hour (size of dough should double).
Roll out your risen dough into a large rectangle on a clean surface dusted with additional gluten-free flour to prevent sticking. Mash softened butter with the remaining cane sugar & cinnamon and spread onto of dough, gently roll up the dough and cut into 1.5 inch slices. Arrange buns cinnamon-swirl up in a circular baking pan and cover to let rise again for 1+ hour (again, buns should double in size). Bake at 350 for 25 minutes, or until golden brown on top.
While buns are baking whisk together the coconut cream + maple syrup and allow buns to cool slightly before topping with frosting. Serve warm, these will keep well covered on the counter for a few days, or 1 week in the fridge.