Here they are!!! Very proud of these treats, I have made them several times trying to get this recipe right. As my goal is to make healthier recipes, I used goats milk and butter instead of dairy, all organic ingredients, coconut sugar, and coconut oil and they are gluten free of course! Cinnamon buns are supposed to be flaky and fluffy which is tough to obtain in gluten free baking, so to get a rise unfortunately yeast is absolutely necessary here. I tried one time with a quick rise yeast but it just doesn’t cut it, I ended up going with regular yeast and using a double rise method that I learned by googling. So, the result is a longer prep and baking process but I assure you its well worth it and your gluten free friends and family will be loving you for your efforts. I made a batch this morning while going about my day, even getting a run in while they where on their second rise. =)
Note: You can go vegan by subbing out the milk for a milk alternative, Earth Balance Buttery Spread instead of butter, and an egg sustitute, then instead of goat icing maybe just make a double batch of the filling and spread more on top once baked!
1 tablespoon Yeast
3 tablespoons raw Cane Sugar
3/4 cup Milk, warmed (I use Goats Milk but you could use any including non-dairy)
2 1/2 cups Gluten Free Flour mix (Sorghum, Sweet Rice, Rice)
1/2 cup Tapioca Starch
1/4 cup Almond Meal/Flour
1 tablespoon Xanthan Gum
1 tablespoon Baking Powder
1/4 teaspoon Sea Salt
4 tablespoons Goat Butter, melted (or unsalted regular)
1/4 cup Water, warm
2 tablespoons Sunflower Oil
1 teaspoon Vanilla
1/4 cup Coconut Oil, kept cool
1/4 cup Goat Butter
1/2 cup Coconut Sugar
4 tablespoons Cinnamon
1/c cup dried Blueberries (or raisins, chopped nuts)
1.5 ounces Goat Cheese (or cream cheese)
2 tablespoons Goat butter
1 teaspoon Vanilla
1 teaspoon Honey
1/2 teaspoon Lemon Juice
1/4 cup Icing Sugar (gluten and corn free)
Add sugar and yeast to warmed milk, stir and set aside.
Combine all remaining dry ingredients and sift.
Add yeast mixture, egg, melted butter, oil, vanilla and water and mixer on high for 3-5 minutes. I do this step in my food processor but a hand mixer will do. Then add the dry and allow to mix in your processor or by hand till dough in combined well. Next, oil a bowl, put dough inside, cover with plastic wrap and set aside in a warm environment for 45 minutes till the yeast has done its work and the dough has doubled. This is when I make the filling and frosting!
For the filling, combine all ingredients except the blueberries.
For the Frosting, combine everything except the icing sugar, beat with a mixer while adding the icing sugar slowly until you get a desired consistency and sweetness.
Lay out parchment paper to roll out your dough, dust the paper, hands and rolling pin with gluten free flour and turn out your dough. You want to try to roll it out to approximately 11 x 16. I use my hands to gently push the dough out a bit first then roll. Now, spread the filling mixture with a spatula over the rolled dough, just leave an inch or so at one long end.
Sprinkle your blueberries then roll from the opposite long end. You can do this quite easily by lifting the edge of your parchment paper to start the roll.
Once rolled, cut into 6-8 buns and arrange into a square 9×9 generously coconut oiled baking pan and then you want to allow to rise again. I do this in the oven for maximum rise. The method is to pre-heat the oven to 170 degrees then turn it off. Place pan inside for 45 minutes then remove for 5 more while you pre-heat to 400 degrees for baking. You can opt out of this and just allow then to rise for 50 minutes in a warm place.
Bake for approximately 20 minutes or until golden brown. Remove and cover with icing.
These are best fresh but they do re-heat well in the microwave (I am just pretty anti-microwave).