Tag: gluten-free dessert

Norwegian Rhubarb Cake

Norwegian Rhubarb Cake

This Norwegian Rhubarb Cake has sweet almond tones are surprisingly complimentary to the tartness of the rhubarb making this a deliciously well-rounded cake.

Vegan & Gluten-Free Chocolate Beetroot Cake

Vegan & Gluten-Free Chocolate Beetroot Cake

This Vegan & Gluten-Free Chocolate Beetroot Cake is chocolatey, packed with fruits, and the sweet beet after tones will seal the deal.

Maple & Butter Pecan Vegan Gluten-free Cinnamon Rolls

Maple & Butter Pecan Vegan Gluten-free Cinnamon Rolls

Gluten-Free, Vegan and Dairy-Free Maple Cinnamon Buns

These Maple & Butter Pecan Gluten-free Vegan Cinnamon Rolls are the ultimate comfort food. They are fluffy, sticky, and oh so ooey-gooey. Next level decadent. I don’t think I have ever had more amazing Gluten-free Vegan Cinnamon Rolls. Remember those days when all you could find were dry crumbly gluten-free cinnamon buns? Well, those days are over! These Cinnamon Buns are so delicious and fool proof, you’ll never have to put up with dry cinnamon rolls again. 

Making Vegan Gluten-free Cinnamon Rolls

These days, I have been obsessed with making yeast-based pastries. They are something that I have dearly missed and near to impossible to find since having gone gluten-free. So, my only other option was to come up with my own recipe. However, I had to find out the hard way that yeast works a little differently in gluten-free pastries.

Making Fluffy, Chewy Cinnamon Rolls

Gluten is the binding protein that makes your dough stretchy and creates a bubble of sorts when combined with the gas producing yeast making them chewy and fluffy. However, with gluten-free dough, it’s much harder to create as much lift as with gluten-based doughs. When baking gluten-free, that binding protein is non-existent and therefore air tends to escape instead of growing into a fluffy cinnamon roll. This doesn’t mean that you are doomed to have a dense brick for a cinnamon roll.

Having done some research, I found that psyllium husk is an excellent replacement for that binding protein transforming the dense bricks back into fluffy chewy rolls. Adding psyllium husks to water creates a gelatinous, gooey residue which aids in the binding process.

Finding the Right Gluten-Free Flour for Cinnamon Rolls

Different flours have different properties which will improve the texture. For example, tapioca you’ll get a lot more chewiness to your dough. Another important ingredient in flour is xanthan gum. You’ll often find these 2 ingredients in store-bought mixes. I have tried many different store-bought mixes and so far the best one that I have had in terms of taste, texture, versatility, and ease of use is the Bob’s Red Mill 1 to 1 Baking Flour. There is no after taste and it is perfect for making bread, pizza dough, and especially these cinnamon buns.

Depending on where you are in the world, Bob’s Red Mill may not be available but I have heard that this recipes works wonders with the Schar Gluten-Free brand which is widely available across the world. Either way, if you are looking for a replacement flour mix, I would suggest looking for something that uses tapioca and xantham gum. If you do decide to try it with another type of flour I would love to hear how it worked out. 

Gluten-Free, Vegan & Dairy-Free Maple & Butter Pecan Cinnamon Buns

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Gluten-Free, Vegan and Dairy-Free Maple Cinnamon Buns

Maple Butter Pecan Gluten-free Vegan Cinnamon Rolls

These Maple & Butter Pecan Gluten-free Vegan Cinnamon Rolls are the ultimate comfort food. They are fluffy, sticky, and oh so ooey-gooey. 
Course Breakfast, Dessert
Cuisine American
Keyword cinnamon buns, gluten-free cinnamon buns, Gluten-free Cinnamon Rolls, Gluten-free Vegan Cinnamon Rolls, vegan cinnamon buns, vegan cinnamon rolls
Cook Time 20 minutes
Rising Time 1 hour
Servings 8
Author Happy as a Yam Recipes


  • Baking pan 9×13" with high edges


Topping Ingredients

  • 4 tbsp Vegan butter
  • ½ cup Brown sugar packed
  • 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

  • tsp Rapid rise yeast or 1 packet
  • cup 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 tbsp Psyllium husks
  • 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.


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


  • 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" 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.
Vegan Banana-Coconut Cream Pie

Vegan Banana-Coconut Cream Pie

This Vegan Banana-Coconut Cream Pie makes for a light & delicious treat with its custard filling and gluten-free graham pie crust.

Cherry Crumb Bars

Cherry Crumb Bars

These gluten-free & vegan Cherry Crumb Bars are soft, lightly sweetened and so convenient, an easy bake and wholesome snacks or desserts.

Mini Vegan Chocolate Cheesecakes

Mini Vegan Chocolate Cheesecakes

Vegan Chocolate Cheesecake

These Vegan Mini Chocolate Cheesecake Bites are like heaven in a dessert. Being gluten and dairy-free means kissing all your favorite desserts goodbye, for the most part. It’s even more difficult if you’re the only one at a party that can’t eat the dessert, especially when you have a sweet tooth like mine. Then just bring your own and enjoy dessert with everyone else (not just the vegan, gluten-free & dairy-free crew)! That is if you can resist the temptation of eating them all beforehand. These have always been a great hit for me at parties. They are fancy, decadent, and, if you’re the least bit shy like myself, they make for great conversation starters too.

They are not difficult to make, but might take a little practice and some patience in getting that perfect little soft serve ice cream swirl. Even with all that soft serve pouring expertise developed over the span of a summer as a teenager, I still had to practice on a plate before getting it right on the graham crusts. But with a couple of practice runs, you should be good to go.

Heres the recipe:

Vegan Chocolate Cheesecake

Mini Vegan Chocolate Cheesecakes

Servings 16 mini cheesecakes
Author Happy as a Yam Recipes


Crust Ingredients

  • 1 1/2 cups gluten-free graham cracker crumbs or, (1x220g package of graham crackers)
  • 1/3 cup brown sugar
  • 1/3 cup oil coconut

Cheesecake Ingredients

  • 1 1/2 cups raw cashews (soaked in boiling water for 1 hour)
  • 2 tbsp lemon juice
  • 1/4 cup olive or melted coconut oil (or any neutral-flavored oil)
  • 14 oz can full-fat coconut milk
  • 1/2 cup vegan dark chocolate+ ½ cup (melted in the microwave in 15-second increments)
  • ¼ cup cup maple syrup
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ Cup cocoa nibs


  • Soak cashews in boiling water for 1 hr.
  • Preheat oven to 375°F. Mix together the graham cracker crumbs, brown sugar, and coconut oil until well blended. The texture should resemble wet sand.
  • Cut circles and tabs from a piece of parchment paper and place the tabs in an "X" shape at the base of the muffin mold then top with circle shape. This makes removing the crust much easier. Press mixture covering the bottom of the mold 1 inch thick. Bake 7 minutes.
  • Add soaked cashew, lemon juice, coconut cream, ½ cup of melted chocolate chips, to blender and pulse until very smooth.
  • Empty contents of the blender into a bowl and place in the fridge for 2-3 hrs or until the mixture has fully hardened. Your mix should not be runny and hold its shape if you shape peaks.
  • Take a large piping bag and fill up the chocolate cashew mixture. Alternatively, you can also use a large Ziplock bag and cut a small hole at one of the ends.
  • Remove crusts from tins and place them onto a surface where they won't slide around. I would suggest a cookie sheet with a paper towel underneath.
  • This next part is slightly tricky. In order to make the cheese twists, I would suggest practicing a few times squeezing out the contents of the ziplock bag while making a soft-serve ice cream motion on an empty plate until you get the hang of it.
  • Top with cocoa nibs, and the leftover melted chocolate. Enjoy!