Equipment
Ingredients
Dough:
- 2 1/4 cups 304 gr gfJules Gluten Free All Purpose Flour
- 1 Tbs. baking powder
- 1 tsp. sea salt
- 1 tsp. ground cardamom or cinnamon
- 9 Tbs. cold butter or vegan butter Earth Balance Buttery Sticks
- 2 Tbs. cream cheese or vegan alternative Tofutti, Kite Hill, Follow Your Heart®; Go Veggie® OR 2 Tbs. extra butter (in a pinch)
- 3/4 cup milk of choice I use almond, coconut or soy
- 1 Tbs. pure maple syrup
Filling:
- 2 Tbs. melted butter or vegan substitute Earth Balance Buttery Sticks
- 3/4 cup packed light brown sugar
- 1/2 Tbs. ground cinnamon
Icing:
- 8 ounces 1 package cream cheese style spread (Tofutti, Violife, Follow Your Heart®; Go Veggie®) or dairy cream cheese**
- 5 Tbs. butter or vegan alternative I use Earth Balance® Buttery Sticks*
- 1 tsp. pure vanilla extract
- 3 1/2 cups sifted powdered sugar
Instructions
- Preheat oven to 400 F (375 F convection).
- Butter or oil large muffin cups.
- Whisk together dry ingredients for dough. Using a stand mixer with paddle attachment or a bowl and a pastry blender, add cold butter and cream cheese (each cut into small chunks before adding).
- Once the mixture looks pebbly, stir while adding milk and maple syrup. Continue mixing just until integrated and the dough is holding together but still somewhat sticky (don't over-mix).
- 1- Form the dough into a loose ball and roll in gfJules Flour to keep it from sticking to the counter or pastry mat.
- 2- Pat dough out flat, then roll in all directions until it is quite thin -- 1/8 inch at most.
- 3- Melt butter for filling, then spread across the top of the dough evenly.
- 4- Mix brown sugar and cinnamon together and sprinkle across the top.
- 5- Cut down the middle of the dough with a butter knife or bench scraper. Peel up one edge of the long side of dough and begin rolling up tightly until you have one long log of rolled dough. Repeat with other half of dough.
- 6- Cut each log in half and then in half again. You should wind up with 10 or so rolls, more if you'd like smaller rolls.
- 7- Unroll each until the end of the dough can be tucked under the bun so that the cinnamon-sugar mixture won't leak out of the bottoms during baking. Place one bun in each buttered muffin cup.
- 8- Cover the muffin pan loosely with oiled foil to prevent the tops from becoming hard. This covering can be removed after 10-15 minutes of baking.
- 9- Place pan in the oven and bake for 20 minutes or until a toothpick inserted into a bun comes out clean (not wet). Do not over-bake.
- 10- Remove to cool before frosting. After 5 minutes of cooling in the pan, run a butter knife around the muffin cups to release any stuck areas and turn the buns out onto a wire rack to completely cool.
- To make the icing, hop to the directions here.
Video
Notes
Recipe is easily doubled.
**My preference is Tofutti or Go Veggie brand for best results. Many vegan brands of cream cheese tend to make this frosting too watery, and the frosting will need to be refrigerated or frozen while frosting in order to keep it from being too thin.
* Do not use "Melt" brand vegan butter or the frosting will be watery and will "melt!". My preference is Earth Balance Buttery Sticks (not the spread in a tub!).
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.