Cinnamon Bun For One

Makes 1-2 small cinnamon buns

½ cup all-purpose gluten free flour*
2 tsp coconut sugar*, divided
1 packet dry active yeast*
dash salt
2 tbsp non dairy milk, cashew, unsweetened
2 tbsp coconut oil, divided
1 tsp cinnamon, ground

1. Warm cashew milk (about 20 seconds in a microwave).
2. In a small bowl, combine 1 tsp coconut sugar and yeast.
3. Add in slightly cooled, still warm milk, and let sit for 5 minutes to proof. 
4. In a larger, separate bowl, combine flour and salt.
5. Make a well in the dry mix, then pour in yeast mixture.
6. Melt 1 tbsp coconut oil, and add to mixture.
7. Stir everything until a dough starts to form, then use your hands to form a ball with the dough.
8. Put the ball of dough in the bowl with a towel over top, and leave it to rise for an hour in a warm place, such as the oven (turned off).
9. Combine 1 tsp coconut sugar and 1 tsp cinnamon.
10. Melt 1 tbsp coconut oil.
11. After 1-2 hours is up, take out the dough, and roll it into one long strip.
12. Pre-heat the oven to 375 F.
13. Brush on coconut oil and cinnamon-sugar, leaving some leftover.
14. Roll up the dough, and cut in half, if two buns are desired.
15. Pour on remaining oil and cinnamon-sugar.
16. Bake at 375 F for 10-15 minutes.
17. Remove from the oven and frost.


1 tbsp cashew cream cheese*
1 tsp raw honey*

- Stir until combined, then frost bun(s). 


* I used Bob’s Red Mill All-Purpose Gluten Free Flour.
* I used coconut sugar, but you could substitute with another granulated sugar, such as brown sugar.
* There is a bit of a “yeast-y” taste. If you think this will bother you, use only half a packet of yeast.
* I used YOSO cashew cream cheese, but you could use whatever cream cheese you prefer. Or make a different frosting, altogether.
* I used local, raw honey, but vegans can substitute any other sweetener, preferably a liquid based one (ie. maple syrup, agave, liquid stevia…).