Gluten Free Cinnamon Buns These are so nice, they have a great texture and flavor. Ingredients: Dough: 2 1/2 cups all purpose gluten free flour (see NOTE below) 1/2 cup tapioca starch (aka: Tapioca Flour) 1 Tbsp. rapid rise yeast 3 Tbsp. granulated sugar 1/2 tsp. salt 2 tsp. xanthan gum 1 tsp. guar gum 1/4 cup instant vanilla pudding mix (dry) 1 tsp. baking powder 4 Tbsp. margarine or butter 1/2 cup water 3/4 cup milk 1 egg (room temperature) 1 tsp. cider vinegar 2 Tbsp. canola oil 1 tsp. vanilla (NOTE: All purpose gluten free flour: 4 cups brown rice flour 1 1/3 cups potato starch 2/3 cup tapioca starch Place in an air tight container. Shake to combine. ~ I keep mine in a juice pitcher with a handle. I taped the recipe to the side so its easy to refill when needed.) Filling: 2 Tbsp. butter (melted) 2 Tbsp. cinnamon 4 Tbsp. granulated sugar 6 Tbsp. brown sugar 1 cup raisins Topping (optional): 4 tablespoons butter or margarine 1/2 cup brown sugar 2 tablespoons corn syrup (or maple syrup) 1 tsp vanilla extract 2 tablespoons heavy whipping cream pinch of salt Over low heat, in a small saucepan, heat butter, brown sugar, corn syrup (or maple syrup), stirring until sugar dissolves. Add vanilla extract, whipping cream and salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan with high sides. Dough: In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside. Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to with a wet silicone scraper. Allow to mix on medium speed for 3 minutes. Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a rectangle shape. Lift and re-position the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to approximately 8″ x 16″. Remove plastic wrap. Layer on filling ingredients except raisins. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed. Once they are all on rub gently with hands until blended and mixed evenly across dough’s surface. Sprinkle on raisins. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls. Using a long piece of dark thread (light colors can be lost in the dough), cut the long “cinnamon bun log” into 6-8 pieces. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. A really sharp, thin bladed, wet knife works well too. Place rolls in prepared pan, with cut side up. (If not using the topping, grease your pan,) Cover with towel. Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size. Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown. Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls. These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.
Posted on: Tue, 08 Jul 2014 03:29:27 +0000