This cinnamon bun recipe I created together with Kathryn Kos, of Primal Bliss Nutrition. It’s been years since we have had a good tasting cinnamon bun that is clean, yet still has that amazing taste and texture that only cinnamon buns can deliver. We are both gluten free, and wanted to give cassava Flour a whirl. We created this recipe, and they came out amazing! These make for the perfect Christmas morning treats with coffee.
These cinnamon buns came out amazing!!! They have a slightly crispy outside, and chewy inside. They are rich, buttery, and flavorful!! Although they do contain sugar (as most holiday treats do), we tried to switch over to cleaner ingredients without sacrificing flavor and texture! We were both pleasantly surprised with how easy cassava flour is to work with.
1 (1/4 -ounce) package yeast
1/2 cup warm water
1/2 cup of almond or vanilla coconut milk unsweetened, warmed up
1/4 cup sucanat or coconut sugar
1/3 cup grass-fed butter, melted
1 teaspoon himalayan salt
1 pasture raised egg
2- 2 ½ cups of Otto’s Cassava Flour
1/2 cup grass-fed butter, melted
3/4 cup sucanat or coconut sugar
2 tablespoons ceylon cinnamon
3/4 cup walnuts, or pecans, soaked and chopped
4 tablespoons grass fed butter, melted
1 1/4 cups powdered sugar (we used organic 365 brand)
1 teaspoon vanilla extract
3 to 5 tablespoons hot water
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large mixing bowl or standing mixer with paddle, mix the coconut or almond milk with the sugar, melted butter, salt and egg. Add 1 1/2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. It will be between 2 – 2/ ½ cups total. You don’t want it to get too dense, but it needs to come together and be workable.
Knead dough on lightly floured surface for 5 minutes, or you can use the dough hook attachment in the standing mixer, for 5 minutes on low. Place in a greased bowl, cover and let rise for about an hour. It will not double in size like with traditional flours, but will rise slightly.
Make the filling mixture. Mix sugar and cinnamon with the melted butter.
Roll dough out on a floured surface into a 15 by 9-inch rectangle.
Spread the filling mixture over rolled out dough.
Sprinkle with chopped nuts, if desired. Beginning at the wide side of the rolled out dough, roll up dough, slowly and carefully. Cut into 12 to 15 slices.
Place each slice parchment paper on a cookie sheet. Place cinnamon roll slices close together in the pan and let them sit for about 20-30 min. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix melted butter with powdered sugar, and vanilla extract. Add hot water one tablespoon at a time, until it reaches a glaze consistency. Spread over slightly cooled cinnamon rolls.