Vegan and Gluten-Free Cinnamon Roll Pinsa

If I had to choose just one baked good that I could eat for the rest of my life – it might be cinnamon rolls. At least they'd be on my personal shortlist. But unlike with sponge cake, cookies, and the like, you simply need a bit more time to prepare them. And HEAVEN FORBID the yeast doesn't rise! Disaster! A while ago, we already introduced you to our 10-minute cinnamon rolls from the microwave for this tricky situation. An absolute game changer without any yeast! But what do you actually do when you want more than just one cinnamon roll and maybe don't have a microwave? And then your best friend with celiac disease shows up at your door? Crisis!

Well, okay, it's usually not that dramatic, but we're still happy to take a quick shortcut. Especially when it comes to gluten-free baking, we're always grateful for foolproof tips.

So, drumroll for the pinsa!

If you're now wondering: "Pinsa? Isn't that an oval pizza? And what does that have to do with cinnamon rolls?" We'll explain.
Pizza and pinsa both have their origins in Italy, but there are a few subtle differences. First, the shape: pizza is round, pinsa is more elongated and oval. Second, the mix of flours and the extra sourdough in pinsa. The result? A mix between pizza and focaccia.

For those who want to know exactly: focaccia is made from yeast dough, is significantly thicker than pizza, and is dimpled with oil, salt, and herbs before baking. This creates a soft, fluffy oil bread. Pinsa combines both – wonderfully crispy on the outside, beautifully airy on the inside. Perfect for all toppings – even sweet ones!

Sweet pinsa? Yes, please!

There's sweet pizza, there's sweet focaccia – so why not sweet pinsa? That's exactly what we thought and immediately tested it. Spoiler: It works fantastically! We simply mixed soft vegan butter with cinnamon and sugar. Depending on the season, you can of course also serve it with apples, nectarines, nuts, or whatever the season offers. No rolling, no kneading, and in the end, you simply cut it into handy pieces – perfect finger food for the couch, the buffet, or on the go.

Why this recipe is perfect when you're in a hurry

With this recipe, you're done in 30 minutes of active work time (plus 60 minutes rising time and 15 minutes baking time). Simply prepare the dough, spread the butter mixture on top, add toppings as desired – and into the oven. It's so easy that you can easily make it on a Sunday morning while you're still half asleep listening to the new Taylor Swift album.

And the best part: the dough is gluten-free! This means people with celiac disease or gluten intolerance can snack here without worry. But to be honest: nobody will notice that these pinsas are gluten-free.

Our (gluten-free) secret tip: pinsa dough from Bauck Mühle

For this recipe, we use the gluten-free pinsa dough from Bauck Mühle, which is of course also 100% organic. It gets wonderfully crispy on the outside and stays super fluffy on the inside! By the way, you can also top the dough with savory ingredients – maybe we'll show you a recipe for that soon too, rumor has it. With the code “ZJ15“, you'll save 15% in the Bauck Mühle online shop. Perfect for stocking up on different doughs for fall and winter for pizza, pinsa, tarte flambée, rolls & co.