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Gluten Free Cinnamon Buns Recipe

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This recipe for Gluten Free Cinnamon Buns, by , is from Maxine's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maxine Christensen

Category:
Category:

Ingredients:  
Ingredients:  
DOUGH:
⅔ cup milk
1 tablespoon butter
1 packet (7 g) yeast
cup granulated sugar
cup (83 g) potato starch
cup (80 g) brown rice flour
cup (29 g) finely ground almond flour
cup (34 g) tapioca starch plus more for flouring your surface
teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoon baking powder
teaspoon salt
1 large egg
cup olive oil
teaspoon vanilla
good quality plastic wrap for rolling out (and up!) the dough

FILLING:
⅓ cup butter, softened
cup brown sugar
2 tablespoons cinnamon

FROSTING:
3 tablespoons butter, softened
2 tablespoons cream cheese, softened
cup powdered sugar
teaspoon vanilla
dashof salt

Directions:
Directions:
1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.

DOUGH:
1. Combine yeast and sugar in large mixing bowl.
2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and teaspoon salt.
4. Once yeast is proofed add in egg, oil, and teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1 minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it.
5. Roll out the dough to approximately a 13" x 10" rectangle. Cover work surface with a good quality plastic wrap and then a light layer of tapioca starch. Place dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving " space around the edges.

FILLING:
1. In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
2. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You'll end up with a sticky mess.
3. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
4. Bake 22-27 minutes until tops are golden brown.

ICING:
1. Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
2. Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Night before preparation: Once the rolls are in the pie plate, cover with plastic wrap and place in the fridge. In the morning set them out for at least 25 minutes before baking.

 

 

 

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