Cinnamon bun’s might be my favourite dessert. Delicious, sweet, warm, and gooey. Mmm. I could probably eat one everyday. But I have an issue – I’m really particular about what I put in my body. I want to eat food with good, clean ingredients – one’s I can pronounce. They have to be vegan, and gluten free. AND if I’m going to make them, they need to be simple and easy. Chances are they don’t have something that fits my criteria in a bakery, or a shop, so my only option is to make them myself!
Not to bash Cinnabon – the famous cinnamon bun bakery – but after looking at their ingredient list online, I’m grateful i’m not putting that stuff into my body!
Cinnabon Ingredient ist:
ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BROWN SUGAR, WATER, MARGARINE [PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS, LIQUID SOYBEAN OIL, WATER, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, WHEY SOLIDS, SODIUM BENZOATE (PRESERVATIVE), ARTIFICIAL FLAVOR, BETA CAROTENE, VITAMIN A PALMITATE ADDED], SUGAR, PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN, COTTONSEED), CINNAMON, EGGS, BUTTERMILK, YEAST , SALT, SOYBEAN OIL, HIGH FRUCTOSE CORN SYRUP, EGG WHITES WITH SODIUM LAURYL SULFATE, WHEY, MOLASSES, MODIFIED CORN STARCH, INVERT SUGAR, SODIUM STEAROYL LACTYLATE, AZODICARBONAMIDE, L-CYSTEINE, ASCORBIC ACID, LACTIC ACID, POTASSIUM SORBATE (PRESERVATIVE), NATURAL AND ARTIFICIAL FLAVORS, YELLOW #5.
Specific Ingredient Information for the Frosting:Cream Cheese, (Pasteurized Milk and Cream, Cheese Cultures, Salt, Carob bean Gum, Guar Gum)
Hydrogenated oils, and high fructose corn syrup and yellow #5, Oh my! (If you say that to the tune of “Lions and tigers and bears, oh my” it’s a little funny…at least I think).
Lately, I have REALLY been craving a cinnamon bun. So last week I tried my hand at making actual vegan, gluten-free, clean cinnamon buns – and it was a nightmare. The dough was awkward and mushy. It was hard to form into a flat square. Then rolling it was a whole ordeal. And by the time I had cut them into pieces they were so small I had to put them in muffin tins. It’s not that they’re impossible to make – tons of blogs have these recipes, so people are obviously making them successfully – they’re just tedious. And I’m not about that life.
I want my cinnamon bun, and I want it now, as hassle free as possible.
I wondered what would happen if I just made them into muffins? You know? Like, make the batter, put it in a muffin tin, layer it with cinnamon gooey goodness, and sprinkle on some icing. It seemed like a good idea in my head. So I tested it out, and the results were unanimous – they were delicious!
And the best part is, they were super simple. All the best cinnamon bun qualities, without the hassle! They took 15 minutes to make, maybe 10 minutes to prep, and BAM – I had my cinny-buns! This made a pregnant lady very, VERY happy. So if you’re ever in the mood for a cinnamon bun, but don’t want all the crap of the store-bought kind, or the hassle of a homemade one – just make these! You won’t regret it.
…unless you eat three in a row like I did and give yourself a stomach ache.
I know you’re going to love this recipe. If you make it, let me know what you think by writing in the comments below!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
muffins
|
- 3 cups all purpose gluten free flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 2.5 tsp baking powder
- 1/3 cup coconut sugar
- 1/2 tsp salt
- 1 chia egg
- 3 tbsp coconut oil
- 1 tbsp apple cider vinegar
- 3 tbsp apple sauce
- 1 tsp vanilla extract
- 1 cup + 2 tbsp almond milk
- 1/3 cup coconut sugar
- 1.5 tbsp coconut oil
- 1.5 tsp cinnamon
- 3/4 cup soaked cashews
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup almond/coconut milk Add more as needed
Ingredients
Dry Ingredients
Wet Ingredients
Cinnamon Filling
Icing
|
|
- Turn on your oven to 375 degrees.
- Place all dry items in a bowl, mix together and set aside.
- Mix wet ingredients in a bowl together, and whisk into the dry ingredients. If the batter is too thick, add a little extra almond milk.
- Now make the cinnamon filling. Mix all ingredients in a bowl using a fork, until to achieve a "wet sand" consistency.
- Grease a muffin pan lightly with coconut oil. Fill the muffin tins to about half with batter, leaving about half the batter in the bowl. Place about 1-2 tsp of cinnamon filing on top of the muffins. Press down with your fingers or with a spoon.
- Cover the muffins with the rest of the batter. If you have any filling left (which you probably will), sprinkle the rest on the top! (You could also fill the muffin tins 1/3 and make 2 layers on cinnamon goodness!) Go crazy.
- Place the muffins in the oven for 15-18 minutes. You will know they are done when you stick a toothpick in, and it comes out clean.
- While you are waiting for the muffins to bake, you can begin with the icing. Place all ingredients in a high speed blender on high, so all ingredients mix thoroughly. Add in almond milk as needed to achieve desired thickness.
- When muffins are done, let cool in the muffin pan for about 10 minutes before removing them. Take them out, cover with icing. If you're not serving them right away, place them back in the oven for about 5-10 minutes on 300. If you're serving them right away place them back in the oven for a couple minutes (just enough to warm the icing) and enjoy hot!
Leave a Reply