Glutenfree Cinnamon Buns

by Merel & Tessa

Great as a or for brunch

The classic, but than a tid bit healthier ánd totally plant-based. The perfect treat for your weekendbrunch or great buns to enjoy the whole week.

The cashew glaze makes these sandwiches a sweet treat. If you want to keep it simpler, you can also use some almond yogurt instead. And do you have frosting left? Add some extra water, blend briefly and you have a delicious cashew milk that you can use with smoothies, oatmeal or warm up and drink as (chai) latte.

To make the cashew cream really nice and creamy, use a powerful (preferably high-speed) blender. We used the high speed blender from Bianco di Puro and then first put it on the “nuts” program. Then continue for a bit on the ‘green smoothie’ program.

If you manage to keep a few buns, they are still delicious the next day! Perfect as breakfast or as a snack.

Glutenfree cinnamon buns

Great as a or for brunch The classic, but than a tid bit healthier ánd totally plant-based. The perfect treat for your… Recipes glutenfree breakfast European Print
Porties: 12 Bereidingstijd: Wachttijd:
Voedingswaarden: 236 calorieën 5 vet
Waardering: 5.0/5
( 1 stemmen )


  • 300 g sweet potato
  • 400 g (gluten-free) oatmeal
  • 1 pinch of salt
  • 1 bag of yeast (7 g)
  • 100 ml plant-based milk
  • 2 tbsp maple syrup
  • 200 g fresh dates, seeded
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 100 g raisins
  • 50 g cashew nuts, soaked in water for at least 1 hour
  • juice of a 1/2 lemon


1. Preheat the oven to 180 degrees. Cover the bottom of a spring form with baking paper and grease the edges with some coconut oil.
2. Peel the potato, cut into small cubes and cook in a pan with water for about 10 minutes until soft and tender. Drain and let cool.
3. Grind the oatmeal in the blender to a fine flour. Put in a bowl and stir in the salt and yeast.
4. Put the sweet potato together with 50 ml of milk and 1 tablespoon of maple syrup in the blender. Mix until smooth. Then mix this into the flour. Then knead for at least 10 minutes (this is a long time! But this can make the yeast work properly). Cover the bowl with a clean cloth and allow to rise at room temperature in 1 hour.
5. Mix the dates together with the cinnamon, nutmeg and 100 ml of water in a food processor into a smooth paste. Rinse the raisins briefly and let them well in a sieve.
6. Knead the dough and roll it over your counter top or large board (sprinkle with a little flour so that it does not stick). Form as thin a large rectangle as possible.
7. Spread the date paste on the dough. Spread the raisins evenly over it.
8. Then roll the dough from the long side. Cut the roll into 12 equal slices. Lay the slices flat in the spring form. A bit messy is okay! Bake the cinnamon buns in the middle of the oven for 30 minutes.
9. Make the glaze while the bread is in the oven. Rinse the cashews and put them in the blender together with 50 ml of plant-based milk, 1 tablespoon maple syrup and lemon juice. The sauce becomes smoothest when you use a high speed blender for this. Serve the glaze with the cinnamon buns.


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