Cinnamon buns…

1517115059569-795815524I’ve been missing a really good, tasty cinnamon bun, as they used to be a specialty of mine. Well, this is just about as good as the real thing – but gf/df – even vegan!

Pour 3/4c warm water over 1/4 flaxmeal. Let sit for a few minutes. Add 3/4c warm milk of choice, 2Tbsp sugar of choice and 2tsp yeast. Milk should be warm to touch, but not so hot you can’t keep a finger in it for long. Gently stir the yeast in and let sit until foamy. About 5 minutes.

Mix in:
Note – flours are approximations as it depends on the humidity of where you are.
3/4-1c tapioca flour
2/3-1c GEMS flour
1/2-3/4c white rice flour
1 1/2 Tbsp psyllium husk
1/2tsp salt
1/2tsp baking powder
2Tbsp oil of choice

Beat together, adding the extra flour as needed until it has shape on it’s own in the bowl, and has just started to pull away from the sides. The psyllium husk will continue to absorb moisture as it rises, but if you leave it too damp it won’t roll out nicely.
Cover with a towel and let rise in a warm place for about an hour. Dough will almost double, but not quite.

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When dough is risen, mix together:
2/3c brown sugar
1Tbsp cinnamon
1/3c icing sugar (it binds better than just straight brown sugar – but can just use brown sugar if needed)

Soften a bit of coconut oil or buttery spread of choice.

On a tapioca floured surface, roll out half the dough into a rectangle about 1/4″ thick. Maybe 6″ x10″ or so. Spread the coconut oil/buttery spread all over the dough using your hand or the back of a spoon. Make sure you spread it out to every edge. Liberally sprinkle with the cinnamon sugar mix – again going to the edges.
Gently roll up the dough into a log, pushing a bit of tapioca flour into the nooks as needed. Cut into about 2″ pieces, and place in a greased baking pan, leaving 1-2″ between each cinnamon bun.
Repeat with the remaining dough. If you have visible tapioca flour on the cinnamon buns, spray with water to help it dissolve.
Cover with a towel and let rise for 45-60 minutes or until doubled.
Bake in a preheated oven at 425 for 15-20 minutes (depending on how large you’ve made them).
Cool, and enjoy

For sticky buns (this does a double batch)
Boil together until thick – about 2 minutes
1/2c. margarine or coconut oil plus 1Tbsp water
2Tbsp water
1C firmly packed brown sugar
1Tbsp cinnamon

Spread a small amount, about 1 spoonful per cinnamon bun in the bottom of the greased baking pan before putting the cinnamon buns in. Once you have the cinnamon buns in the pan, top each with a spoonful of the sauce, and drizzle over the sides – everywhere it looks like it needs it.
Bake as directed above, when finished, remove from oven and hold a baking pan ontop of the hot cinnamon buns and flip upside down so the sauce runs all over the cinnamon bun. Cool and enjoy.

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