Buckwheat Quinoa Cinnamon Rolls (Vegan/GF)

These vegan and gluten free cinnamon rolls are a cute little breakfast or the perfect afternoon treat. They are made with naturally gluten free buckwheat & quinoa flours, which also add a very intriguing nutty finish to the taste. It pairs lovely with the warming autumn spices of cinnamon and coconut sugar. Also known as ‘cinnamon scrolls’ in the southern hemisphere down here, still getting used to that name!

Vegan and gluten free cinnamon rolls usually aren’t the easiest to whip up, but these came together quite nicely! With the buckwheat flour the dough was a lovely, rich autumn colour and the simple filling was no problem to put together. The only thing is allowing enough time for the dough to rise! A pivotal part of the bake. These last well in the fridge for 3-5 days. I highly recommend warming them up a bit prior to serving! But my partner did enjoy eating them cold straight from the fridge. These vegan and gluten free cinnamon rolls were the cutest little treat, pairing well with a cup of coffee! Looking for another fun GF yeasted roll challenge? Check out my odd take on a gluten free ‘potica’ here.

GF/Vegan Cinnamon Rolls

With a naturally nutty flour combo of Buckwheat & Quinoa, these little yeasted cinnamon rolls (or cinnamon scrolls) are also smothered in a sweet yoghurt icing.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert, Snack

Servings 8

Ingredients

  

• 60 g Plain GF Flour
• 60 g Buckwheat Flour
• 20 g Quinoa Flour
• 150 ml Warm Milk
• 50 g Coconut Sugar
• 1 T Dried Instant Yeast
• 2 T Coconut Oil
• 1 t Vanilla Bean Extract
• 1 T Psyllium Husk
• 2 t Baking Powder
• 1/4 t Baking Soda
• 1 t Xanthan Gum
• 1/2 t Salt

Filling

• 100 g Coconut Sugar
• 2 T Coconut Oil
• 1 T Cinnamon

Icing

• 30 g Unrefined Icing Sugar
• 1-2 T Coconut Yoghurt

Instructions

 

• Mix milk with yeast and 50g sugar. Let rest for 5 minutes.
  150 ml Warm Milk, 50 g Coconut Sugar, 1 T Dried Instant Yeast
• Measure out flours into a separate bowl and whisk to combine.
  60 g Plain GF Flour, 60 g Buckwheat Flour, 20 g Quinoa Flour
• Once yeast mixture is blubbly and/or frothy, add in flour mixture along with oil and vanilla. Combine well. Then add in the rest of the ingredients.
  2 T Coconut Oil, 1 t Vanilla Bean Extract, 1 T Psyllium Husk, 2 t Baking Powder, 1/4 t Baking Soda, 1 t Xanthan Gum, 1/2 t Salt
• Knead for 5 minutes, cover with a damp cloth and let dough ball rest in a warm place for 1 hour.
• Prepare the filling by combining ingredients.
  100 g Coconut Sugar, 2 T Coconut Oil, 1 T Cinnamon
• Once dough as had time to rise, place on baking paper and roll out to about the size of a sheet of paper. Spread filling on to dough, leaving about 1" border around the outside edges.
• Starting with the long edge nearest to you, begin to roll up the dough until you have a log shape. Cut your cinna-log into 8 pieces. Place rolls in baking pan and back in a warm area covered with a cloth for another 30 minutes.
• Preheat oven to 400F/180c Fan. Once your cinnamon rolls had 30 minutes to rest pop in the oven for 20 minutes to bake.
• Prepare the icing by mixing sugar & yogurt until you have a thick, spreadable icing.
  30 g Unrefined Icing Sugar, 1-2 T Coconut Yoghurt
• Allow cinnamon rolls to cool for 10 minutes prior to icing.