I have good news for those looking for no yeast cinnamon rolls as I’ve finally nailed it. Furthermore, my vegan gluten free cinnamon rolls are also suitable for those on vegan Candida diet, so definitely keep reading!
P.S. Don’t forget there’s also tutorial video further down!
Now, what I meant by finally nailing it was that it took me 4-5 goes to perfect those vegan cinnamon rolls. As for fluffiness you can’t quite compare my no yeast cinnamon rolls with the recipes using yeast. However, they are soft and yummy nonetheless!
I think you know that besides being tasty, all my recipes also need to be healthy and Candida diet friendly. That being said, contrary to store bought varieties and to many recipes that you find online, my vegan gluten free cinnamon rolls don’t contain melted butter (vegan or not), coconut oil, powdered sugar or even brown sugar. Furthermore, my cinnamon buns are also egg free and of course dairy free.
Which flours did I use, you might ask. Well, I went for raw buckwheat flour, brown rice flour and gluten free oat flour. The latter you can also easily grind from gluten free rolled oats. My first attempt was with buckwheat and oat only, but the outcome was a bit too bread like. Now, I tried using a bit less buckwheat and more oat flour the next time, but the oat flour just didn’t do that good job in terms of elasticity.
In other words, it was difficult to roll it out nicely. And then came the third attempt when I substituted half of the buckwheat flour with rice flour and that was it! However, I had to give it another try because I only had white rice flour at home at that time. So, I needed to make sure it worked as well with brown rice flour. And it did!
As far as the filling is concerned, I went for a paste like substance the first time. It was too liquid though and escaped the rolls in the oven. At the end I created a crumble like filling which works the best. So, how did I do without butter? It’s easy actually – I used nut butter instead. You can use any nut butter you like, i.e. peanut butter, almond, hazelnut, or cashew. However, I wouldn’t recommend tahini as it tastes a bit too strong for cinnamon rolls.
And finally, what holds it all together? Now, there is a divine ingredient I discovered only recently and that’s psyllium, either as husks or in powder form. In this recipe powder works the best though making the dough super elastic and easily processed.
So, what are my no yeast cinnamon rolls all about?
- Childhood memories brought back with no guilt.
- Christmas morning filled with heavenly flavours.
- Vegan gluten free treat not compromising with taste.
- No fancy gluten free flour mixes.
To sum it all up, my no yeast vegan gluten free cinnamon rolls make a perfect lazy breakfast, snack or even a dessert. You can make a bigger batch and store the rolls in freezer. Whenever needed, take one out, give it one minute at 450W in microwave (or heat up in oven) and you’ve got yourself an easy and filling bite.
And finally, please let me know in the comments below and please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
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Vegan Gluten Free Cinnamon Rolls
- Total Time: 1 hour 15 minutes
- Yield: 18 pieces 1x
Description
I have good news for those looking for no yeast cinnamon rolls as I’ve finally nailed it. Furthermore, my vegan gluten free cinnamon rolls are also suitable for those on vegan Candida diet, so definitely keep reading!
Ingredients
DRY
- 130g (4.6oz, about a cup) of brown rice flour
- 140g (4.9oz, about a cup) of raw buckwheat flour
- 40g (1.4oz, about ½ cup) of oat flour
- 40g (1.4oz, about ½ cup) of oat flour (add later)
- Some more flour for rolling
- 3 tsps. (11g, 0.4oz) psyllium powder
- 3 tsps. of aluminium free baking powder
- ½ tsp. baking soda
- ½ tsp. Himalayan salt
WET
- 1 ½ cup (375g, 3.2oz) unsweetened soymilk
- 1 tbsp. apple cider vinegar
- 4 tbsps. of plain soy yogurt
- Stevia drops to taste
FILLING
- 3 tbsps. of additive-free peanut butter
- 4 tbsps. of birch xylitol
- 4 tsps. of cinnamon
- 3 tbsps. of coconut sugar
- Pinch of Himalayan salt
Instructions
- First, add lukewarm soymilk to a bowl and mix in 1 tablespoon of organic apple cider vinegar. Let sit until you need it (but at least 5-7 minutes).
- Then, make the filling by mixing all the ingredients together. It’s the easiest to use a fork. Set aside.
- Next, measure rice, buckwheat and 40 grams of oat flour and out in a bigger bowl.
- Add the remaining dry ingredients to the flour (except the flour to be added later) and mix well.
- By now, your soymilk looks like buttermilk. Add soy yogurt and stevia to it and stir. I used about 15 drops of liquid stevia.
- Pour the buttermilk into the bowl of dry ingredients and mix with spatula until homogeneous batter forms. It’s supposed to be quite sticky at this point.
- Next, prepare a surface for rolling or use a silicone rolling mat. Add the reminder of flour in the middle of the mat and spread it out a bit.
- With the help of the spatula, transfer the batter onto the spread flour. Gently flip it around and start kneading the flour into the dough.
- Sprinkle the mat with some extra flour before you start to roll it out. Now, flour the pin as well and try to roll the dough into a rectangle following the biggest circle on your rolling mat (16”, 40cm). Try to lift the dough every now and then to make sure it doesn’t stick to the mat. If necessary, throw some more flour under the batter.
- Next, spread the filling evenly onto the batter leaving about 2cm edge uncovered.
- Now, start rolling a tube towards the uncovered edge. If it sticks, use a round-tip knife to get it loose.
- Use a very sharp knife to cut the dough tube into 17-18 pieces and place them onto a baking sheet covered with parchment paper.
- Finally, bake the rolls at 200°C (390°F) for 20-22 minutes until golden.
Notes
You can leave the rolls as they are or you can glaze them with my vegan caramel sauce or vegan Royal icing.
One piece has 9.6 GL points.
- Cook Time: 75 minutes
- Method: Baking
Nutrition
- Serving Size: 1/18 of recipe
- Calories: 96.3 kcal
- Fat: 2.51g
- Carbohydrates: 17.5g
- Fiber: 2.57g
- Protein: 3.82g
Tips on my vegan gluten free cinnamon rolls:
- Grind your own oat flour from gluten free rolled oats. Measure the same weight.
- Use any nut butter you like.
- If you are on Candida cleanse or haven’t introduced coconut sugar yet, replace it with xylitol.
What flour should be used when you rolled the dough? You looked so lean. How many calories should you consumed daily? Are you acheive your weight index? My doctor said I am underweight and low weight index. Under this circumstances, I am easily low engery. As I am vegetarian over ten years, I have lots of health problems especially constipation although I consumed lots of fiber foods. I am not clear how much oil should be consumed daily. Recently, there has many keto diet used by many people. What are your comments? Do you cook 3 meals daily? Do you eating out? You used many different milks into your recipe like oats, rice and coconut milk. As coconut milk can’t keep quite a long time only 2 days. How do you keep it longer? Sorry for my lots of questions to you.
Thanks for your guidance !
Best Regards,
Canis
Hi Canis!
Sorry for the late answer! You can use either oat, buckwheat or rice flour. I prefer finely ground oat flour as it’s softer (as I also commented on YouTube 🙂 ).
I’m eating about 1800-1900 kcal a day. However, when I started the Candida cleanse I dropped to 1400-1500 kcal per day. I lost a few kilos, which was actually a good thing; and did have low energy for about a month (also due to detox), but then somehow my body adopted and I regained the energy. Even walking 10 000 steps a day and running errands I had enough energy consuming about 1500-1600 kcal.
I am 172cm and weigh 53-54kg, which conventionally is considered almost underweight. Now, if you feel healthy and energised, it means that this is your healthy weight. You don’t need to listen to people who tell you that you look too skinny compared to the average because the average is fat 🙂 Did you know that the “normal” BMI’s and also children’s growth charts have been risen over the years just because the average is bigger now. And it’s bigger because all the fatty animal and dairy products that people have been consuming. So, unfortunately it doesn’t mean that those average people are healthy. It’s a huge misguidance.
I’d really suggest you check out my thorough book PLANT-BASED MADE EASY: The Complete Practical Guide to Transitioning to Healthy Whole Food Diet. It covers all the aspects you need to know when meal planning, eating out, planning your day, hosting and visiting etc. Furthermore, it has full 2-week meal plan with recipes and photos. It’s here https://www.nutriplanet.org/product/book-plant-based-made-easy/
I myself eat 5-6 times a day and I prepare all my meal 🙂 Sometimes I also dine out, but not very often.
Constipation — if you’re getting enough fibre, it can be that you don’t drink enough water. Try drinking lemon water with some ground cumin or fennel seeds first thing in the morning. And stay hydrated throughout the day! Drink between the meals, but not when you eat as water dilutes gastric juices.
Keto diet is something I’d never recommend to anyone. It is a high fat diet lacking in complex carbohydrates that your body desperately needs.
About milks — my experience says that coconut milk is good for about 5-6 days after opening (given that you seal the package well). Put opened packages in the back of your fridge as the temperature is higher in the door.
I hope I answered it all! 🙂
Thanks for your guidance ! I live in Hong Kong. Nice to see your video in Youtube. You are so kind to answer my all questions although my english is not quite well (I am poor in studing indeed at my younger’s stage). Your direction towards healthy’s lifestyle made me so appreciation. You cooked many delicious recipe which I never found in normal receipes in website. You are intelligent person and eating fully balance (include starch, protein, vegetables and fruit). Not other dietitians focus on fat, protein or raw foods. Lovely meals !
Best Regards,
Canis
Hi Canis!
I’m so happy to hear that you find my work useful! This is why I do it!
Hi Nele
I too want to recreate these lovely cinnamon bun childhood memories ? I wanted to ask you about the filling: What is the purpose of the peanut butter?
My mum used to make cinnamon buns with white wheat, butter, milk and what not… Sounds fairly typical? However, all she did for filling was to use a mixture of cinnamon and sugar and sprinkle it on the dough. Could that work here or do I need a fatty filling because of this particular dough?
Can’t wait to try this recipe.
Thanks!
Hi Jen!
You totally can use the mixture of cinnamon and sugar (xylitol, coconut sugar, date sugar etc.). I just wanted them to be really hearty and moist and that’s why I add nut butter. This way, they maintain their moistness for days. Alternatively, use applesauce instead of peanut butter for some extra moisture. In fact, this is what I’ve been planning to try out to create a leaner version 🙂
Happy baking!
Hello there! So I am interested to know what I can substitute for the soy yogurt. All of the store bought yogurts here are full of additives and I can’t tolerate them with my gastro issues.
Hi! Try those cinnamon rolls instead (there’s no yogurt in this recipe) https://www.nutriplanet.org/2018/09/vegan-cinnamon-rolls-gluten-free/