I Miss Cinnamon Buns
Do you ever walk through the mall past one of the Cinnabon places and wish that you could go in and just have one and not feel absolutely awful? I do… My most favourite treat that I would buy for myself (before food allergies), was a cinnamon bun.
I have made several attempts at cinnamon buns, although eatable were not good enough to post. I think its because I can’t have the yeast. Okay enough being sorry for myself…
Fast forward to this fantastic cake. Full of layers of cinnamon and glaze… mmm. It is sure to satisfy your cinnamon craving!! And just think how much healthier it would be for you… Well, a little bit anyway!
Cinnamon Swirl Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)
Batter:
1/2 c. sorghum flour (or 1/2 c. more of gluten free flour mix)
1 tsp. xanthan gum
1 1/2 c. coconut palm sugar (or desired sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 Tbsp. ground cinnamon
1/2 c. coconut oil (melted), or any neutral oil
3 eggs (or egg replacers)
2 c. milk alternative of your choice
2 tsp.vanilla
1 tsp. lemon juice
Preheat oven at 350 degrees.
In a medium bowl whisk together flour mix, xanthan gum, sugar, baking powder, baking soda, and cinnamon. Set aside.
In another bowl mix together oil, eggs, milk, and vanilla. Add flour mixture. Beat slowly for 30 seconds, then scrape down sides of bowl. Beat on medium speed for two minutes. Pour batter into greased 9″ by 13″ or 10″ by 12″ pan.
Topping:
1/2 c. coconut oil- melted (or butter if dairy is tolerated)
1 c. coconut palm sugar (or desired sugar)
1 Tbsp. ground cinnamon
Mix together topping and drop by spoonfuls over cake.
Swirl topping through the cake bake with the tip of a knife. Bake for 35-40 minutes or until toothpick comes out clean when you test the cake.
Glaze:
1/2 c.coconut palm sugar (or desired sugar)
2 Tbsp. milk of choice (I have used coconut and almond milk)
1 tsp. vanilla
Put sugar and milk into a small pot. Heat, stirring constantly on low just until sugar is dissolved.
Remove from heat and stir in vanilla. Pour all over cake.
Cut and enjoy!!! Make approximately 20-24 servings.
More cakes you may enjoy:
Pumpkin Cake with Cashew Icing
Shared On:
Real Food Recipe Round Up, Mix It Up Monday, Mostly Homemade Mondays, Kitchen Link Party, Waste Not Want Not, Gluten Free Wednesdays , Allergy Free Wednesdays , Gluten Free Fridays ,Whole Food Fridays
We made this with conventional flour last week and it turned out quite heavy. Yours looks much better!
My recipes are not made for conventional flour. They are made for gluten free flour 🙂
Oh, I didn’t try your version yet. A friend gave me her recipe. I’m still wanting to attempt your delicious-looking recipe!
Thanks for sharing on Mostly Homemade Mondays! I am going to pin this to our MHM group board. I hope you join us again next week 🙂
Kelli @ The Sustainable Couple
Yummy!!! Only sub I did was replace 1/2 the milk with homemade coconut yogurt. So good!
So glad that you liked it!
Yum! This looks awesome. Thanks for sharing it on Waste Not Want Not Wednesday, Sandi, I’ve pinned it 🙂
Oh my goodness does that ever look divine!!!!!! I miss coffee cake. I MUST try this.
Ooh yum… The worst thing about being gluten free is the lack of good cinnamon buns. Must try this soon. Looks just heavenly ♥
Looks delish! I am fine with real milk… Can I just use that, or does it have to be a substitute?
Thanks!
I have not used real milk in it, but I don’t see why not. Let me know how it goes 🙂
I’m trying to make this and the batter seems very watery. Is this right? Does the 1/2 c oil go in the batter, than another 1/2 cup in the topping?the directions are. little confusing to me. Thanks!
I’ve never had the batter watery. Yes there is oil in the batter then in the topping. The ingredients are divided into the parts of the cake; ie: batter, topping, and glaze. The directions are divided the same.
Your recipe calls for a flour blend. Is that one that you create or buy?
You can use a created one or a commercial one.
The topping says 1/2 coconut oil, you might want to fix that. 🙂
Thanks! Just fixed it 😉
WOW!
I had changed it up and used potato flours and sorta halved it, this is amazing! MY taste buds thank you! (My pancreas doesn’t, but who listens to that organ?)
I had my doubts when I mixed and poured it and how liquidy it came out, but 35 minutes later it was a perfectly textured, light cake.
So glad that you like it!!
And I suppose in case others want to know the results, I had split the flour into equal parts almond, tapioca, potato starch, and sweet potato flour and I used powdered milk. So if anyone asks, yes, powdered milk (and I’d assume cow’s milk) works just fine.
Mine didn’t come out as pretty as yours, but I’m sure just as tasty.
😀
Thanks Megan!
My daughter cannot have wheat, yeast eggs or sugar. Can you auggest a substitute for the eggs?
I have used gel eggs for some of my baking but have never tried it for this cake. For one gel egg use 1 Tbsp. ground chia and 3 Tbsp water; mix together and forms a gel that would be equivalent to one egg. I do have other recipes that I have made without eggs. Look in my Egg Free Baking section.