A delicious gluten free and dairy free baked donut filled with all the cinnamon-sugar goodness you love in a cinnamon roll. Prepare to forward right into autumn.
My recipe testing of late has been centered around the goodness of cinnamon buns. I’ve taken the flavors that I love, cinnamon and sugar, and paired them together in some different ways. Check out my post featuring Gluten Free Cinnamon Roll Raisin Quick Bread that I shared this week on the blog.
With fall just on the horizon, I’m readying myself for two of my family’s favorite activities: apple picking and corn mazes. Seems like as each of these activities end we are greeted with the smell of freshly baked donuts. Each business always has a little sweet shop with goodies for sale. Unfortunately, we always pass by because there are simply no gluten free options available.
Well, usher in my cinnamon roll donuts. All the warm flavors of fall are there. This year, mama is prepared. Hot apple cider, homemade cinnamon roll donuts, and a toasty fire pit sound perfect to me. I think my family will agree!
Gluten Free Cinnamon Roll Donuts (Dairy Free)
1/4 cup avocado oil
1/2 cup unsweetened vanilla almond milk
1 cup finely ground almond flour
3/4 cup gluten free flour blend with xanthan gum (I used Bob’s 1 to 1)
1/2 teaspoon double acting baking powder
1 teaspoon cinnamon
1/2 cup powdered sugar
1 cup powdered sugar
1 teaspoon cinnamon
4-6 tablespoons unsweetened vanilla almond milk
Preheat the oven to 350 degrees.
Spray a nonstick donut pan with nonstick cooking spray. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the egg, avocado oil, and almond milk. Add in the almond flour, gluten free flour, baking powder, cinnamon, and powdered sugar. Mix until the batter is smooth.
Use a teaspoon to fill each space in the donut pan just shy of the top (a bit more than 3/4 full). Spread the batter around evenly. Do not cover the center section with batter. This needs to remain free of batter.
Bake for 10-12 minutes.
Run a butter knife around the edge of each donut. Allow to sit in the pan for 5 minutes. Once again loosen the donut edges with a butter knife. Carefully remove the donuts from the pan and transfer to a cooling rack.
In a bowl (a soup or cereal sized bowl), whisk together 1 cup of powdered sugar, 1 teaspoon of cinnamon, and 4 tablespoons of almond milk. Whisk together until smooth. You may add up to an additional 2 tablespoons of almond milk to achieve the desired consistency.
I wanted the icing to be more of a thick frosting. Should you like more of a glaze, add additional almond milk to the mix.
One you have achieved the desired consistency, dip the top portion of the donut into the icing. Turn right side up and return to the cooling rack. Allow the icing to set.
If you like, you can stir together 1/4 cup of powdered sugar with 1-2 teaspoons of almond milk to create a white icing. Stir until smooth. Using a fork, dip the fork tines into the icing and with a back and forth motion, lightly drizzle the icing on.
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