I feel like a broken record saying this, but while we were in Toronto we checked out a bakery called Bunner’s. All the food they make is gluten free, vegan, and oh-so delicious (I feel that i need another adjective to describe food, one that I would use though, so for now, if food is seriously good, it’s delicious).
if you’re ever in Toronto definitely pay them a visit, because holy shit, their food is amazing. I’m not just saying that either, I get really sad when I’m let down by food, so I’d never tell someone something was great if it wasn’t
One of the first things I tried was their cinnamon bun, and I have to admit that before we found out about they had a cookbook I was having food anxiety thinking it would be ages before I got to have one again (I have problems).
We made them last night (this was our second attempt, the first one was a bit of a fail), and they were great. I had half of one earlier today and I’m thinking of going and getting another half sometime soon, but I’ve just had lunch so I should probably wait a bit.
Adapted recipe is below, please note that if you make these guys you will need to make sure you have a decent sized water tight cake tin with high sides. It is also very labour and utensil intensive, so make sure you make these when you have a day off, or plenty of time to spare.
Gluten Free Vegan Cinnamon Buns:
Makes 6 large buns.
One large and three small mixing bowls
Cooking oil spray
A 22cm rectangular cake tin with high sides (8ish cm -make sure it can hold liquids without leaking!)
– 3 3/4 cups Bob’s Red Mill gluten free all purpose flour (You’ll need two bags)
– 1/3 cup white sugar
– 1 tablespoon xanthan gum
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon dry yeast
– 1/2 cup lukewarm water
– 3/4 cup coconut milk (the canned sort, not the drinking kind)
– 1/4 cup margarine, melted (we used Goldn’ Canola)
– 1/4 cup unsweetened apple sauce
– 2 tablespoons + 1 1/2 teaspoons oil
– 1 teaspoon cider vinegar
– 1 teaspoon vanilla extract
** Cinnamon Sugar
– 1/4 cup white sugar
– 1/4 cup raw sugar
– 2 tablespoons ground cinnamon
– 1 tablespoon margarine, melted
– 1/4 cup margarine, melted
– 1/2 cup raw sugar
– 1/4 cup agave syrup
– 1/4 cup coconut milk
– 1 teaspoon vanilla extract
– 1/8 teaspoon salt
Preheat oven to 180°C. Have the cake tin ready, ungreased.
Melt all the margarine in advance (1/2 cup + tablespoon in total, do this is separate bowls if you want).
1. In the large bowl sift together all the dry ingredients except the yeast.
2. In a small bowl or cup mix the yeast and warm water, set aside.
3. In a separate bowl combine the wet ingredients.
4. Once the yeast is frothy add the yeast to the liquids and mix, then add to the dry ingredients.
Mix until a dough us formed.
5. Combine all ingredients for the cinnamon sugar in small bowl
6. In another bowl or jug, combine all ingredients for the sauce.
7. Tear off two 30cm sheets of baking paper. Spray one side of each sheet with oil.
8. Spread out the dough in the middle of one of the sheets. Form in to a rectangular shape.
9. Place the second sheet, oiled-side down, on top of the dough.
10. Roll out the dough to the size of the sheets, leaving an approximately 1cm border around.
11. Gently peel off the top sheet
12. Sprinkle the sugar on top of the dough, covering it entirely.
13. Gently roll up the dough, starting with the short end.
14. Cut in to 6 even pieces.
15. Place in to the cake tin, leave room around each one to rise.
16. Pour the sauce over the buns
17. Leave to rise for 10 minutes
18. Bake for 20 minutes or until the tops are firm and golden.
19. Leave to rest for five minutes, then invert the tray over a plate.
20. Separate with a knife and top with cream cheese icing (I’ll share the icing recipe later)
Let me know if you decide to make these cinnamon buns and how they turned out for you. I should also add that these are incredibly rich, so I wouldn’t suggest eating a whole one; halves is definitely the way to go.