Is there anything better than a warm cinnamon bun on a cozy Sunday morning? They really do remind me of my grandma! She didn’t make them often, but when she did, the whole family would make they way over to visit. I think it’s the smell of the active yeast that reminds me of her baking days the most. I added it to this recipe for that very reason. To be honest, I’m not sure if it really helps the dough much in terms of rising in this recipe, but I add it for the smell and taste. If you are sensitive to yeast, you can definitely leave it out - they will still be super delicious!
Making these rolls in a cast iron pan gives them such a rustic feel. The sugars caramelize with the butter, making the bottoms deliciously glazed and sticky when you pull them from bottom of the pan. Alternatively, you can also make these in an oven-safe baking dish. I do bake these at a high temperature for the first 12 minutes, so if your oven runs hot, consider turning down the temperature a touch and keep an eye on them, making sure the sugars don’t burn!
I did use GF all purpose flour for this recipe, and the reason for that is because I wanted my family to be able to enjoy and create these as well. I’m sure you’ve heard me talk about it before, but most members of my family have very serious nut allergies and I like to try to accommodate in any way I can. Lastly, the glaze is really quite simple. It adds a subtle maple flavour and the coconut butter hardens a bit like regular icing when it cools. A cream cheese icing would also be delicious if that is your thing!
Cast Iron Cinnamon Buns
Makes 9 rolls
For the filling:
For the dough:
For the glaze: