Cinnamon Buns


  • 1 cup vanilla rice milk
  • 1/2 cup coconut spread
  • 1 packet gluten free yeast
  • 1/8 tsp vanilla extract
  • 3 cups of all-purpose flour
  • 6 tbs of turbinado sugar
  • 1 tbs cinammon
  • icing
  • 2 cups of confectioners sugar
  • 2 tbs of vegan butter
  • 2 tbs of coconut oil
  • 1 tsp of vanilla extract
  • 1 to 2 tbs of hot filtered water


  1. In a small pot combine rice milk, 3 tbs of sugar, and spread, heat over medium heat

  2. Stir until sugar is dissolved and remove from heat

  3. Add yeast to mixture and let stand for 10 to 15 minutes

  4. Once mixture is foamy (if not start over) add vanilla extract and flour, kneading in little by little, once dough forms (will be sticky) cover and let sit for one hour at room temperature

  5. After an hour the dough should have risen by a large amount, spread flour on surface and roll out a large rectangle

  6. Spread cinammon and remaining sugar on surface of dough, then roll rectangle slice and place on a greased baking dish or cast iron pan (don't worry if the slices don't look perfect)

  7. Bake at 350° for 30 minutes, combine all ingredients for icing in a bowl and microwave for 30 seconds to one minute stir well and set aside

  8. Once buns are done, remove allow to cool for ten minutes and top with icing ??? #threebunnies

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