💛 Every purchase helps to feed an animal in need across the world 💛

Maple & Butter Pecan Gluten-free Cinnamon Buns

by Vegan Me on July 02, 2021

Maple & Butter Pecan Gluten-free Cinnamon Buns

By Katia Martin from Happy as a Yam (www.happyasayam.com)

Servs 8 l Prep 25 mins Plis Proving | Cook 25 mins

Calories 558 (pre Serving)

Topping Ingredients
  • 4 tbsp Vegan butter
  • ½ cup Brown sugar
  • 2 tbsp Maple syrup
  • 1 tsp Vanilla extract
  • 2 tbsp Coconut cream
  • ½ cup Pecans (optional)
  • Pinch of salt

Filling Ingredients

  • 2 tbsp Vegan butter softened – left outside a few hours
  • ½ cup Brown sugar packed
  • 2 tbsp Ground cinnamon

Dough Ingredients

  • 2¼ tsp Rapid rise yeast or 1 packet
  • ⅓ cups Sugar
  • 1 tsp Apple cider vinegar
  • 1 cup Almond milk Luke warm – microwave 30 sec – Should be no hotter than body temperature
  • 1 tsp Vanilla extract
  • ¼ cup Vegan butter (melted) + extra 2 tbsp for brushing microwaved 15 sec
  • ¾ cup Tapioca Starch
  • 2 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour 
  • 1 tsp Xanthan gum
  • ½ tsp Salt
  • 1 tsp Baking powder



  • Preheat oven to 350˚F. In a small saucepan over medium-low heat, add vegan butter, brown sugar, and maple syrup, stir until everything is dissolved. Add coconut cream, vanilla extract, and a pinch of salt and stir till incorporated. Remove from heat and pour into a greased 9×13 pan with high sides and sprinkle pecans.
  • Filling

  • In a bowl, combine the butter, brown sugar, and cinnamon until it looks like wet sand. Set aside.
  • Dough

  • In a bowl, mix all dry ingredients except sugar and yeast and mix until combined. In a separate bowl, mix your wet ingredients with sugar, yeast, and ½ cup of the dry ingredients and mix till well incorporated. Set aside for 10 minutes or until a foamy film forms on the top. 
  • With the stand mixer, using the paddle attachment or by hand, pour the dry ingredients a ½ cup at a time into wet ingredients until well combined. You should have a uniform dry dough but that is slightly tacky. If too wet to roll out, add more flour or if it is not sticky, add a little almond milk 1 tbsp at a time.
  • Take a piece of plastic wrap and lay it on a flat surface to cover an area larger than 8″ x 16″. To the best of your ability, use your hands to spread out the dough into a 10×13 rectangle. Then take another piece of plastic wrap and lay it on top and roll out your dough so that it is even and approximately ½ inch thick.
  • Remove plastic wrap and spread filling mixture evenly across dough’s surface. Leave 1″ along one short end without any filling, this is where your cinnamon rolls will be sealed.
  • Starting along the other short end (the one with filling), use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls. Roll around a few times to ensure that the edge is well closed.
  • Carefully cut the ends to even out the edges then cut them 1” inch wide and place them onto your baking pan. Cover your buns with a wet towel and place your baking pan in a warm, draft-free place for about 1 hr.
  • Once they have risen (see image), brush them with the 2 tbsp of melted butter and bake at 350˚F for 20-25 minutes, or until golden brown.
  • Allow to cool for about 5 minutes before serving. Flip over and drizzle left over syrup and pecans.  Serve warm or microwave for 15 seconds. Keeps for 2-3 days.