One thing I've really missed since having to go gluten-free is a fluffy, sweet, sticky cinnamon bun. Given the time of year, adding a little pumpkin into the mix seemed only logical. And well.. since matcha is our thing, we've thrown it into the mix too. It works. It works well. So, here you go - our gluten free cinnamon buns with pumpkin spice filling and matcha cashew cream icing.
We tried to make these buns as healthy as possible, but honestly, cinnamon buns can only be so healthy until they start tasting like fluffy bread. We've taken the sugar down and there's not a too much butter in this. Put the kettle on, make a pot of tea, savour every cinnamon-y bite and share them with friends!
TO MAKE THE MATCHA CASHEW CREAM
Soak the cashews overnight (or for at least 3 to 4 hours). Drain and rinse.
Place all icing ingredients into a high-speed blender. Blend until smooth. Scrape down the sides as needed and add almond milk if it's not blending. Best to use a high speed blender. You can use a regular blender, but the cashew cream may not turn out quite as smooth.
TO MAKE THE PUMPKIN FILLING:
Mix all ingredients together and cook in a pot on medium heat until everything is incorporated; 7-8 minutes.
TO MAKE THE DOUGH:
For a vegan option, you could substitute almond milk and a vegan butter like Earth Balance.
No problems eating gluten? Lucky you! Sub equal amounts of all-purpose flour.
Note: don't preheat your oven until step 10
Let the buns cool a bit. Spread the matcha cashew cream on each bun right before serving.
What's your favourite cinnamon bun variation? Let us know in the comments below!