Gluten-Free Cinnamon Buns

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Photo by Aran Goyoaga
  • Prep time
    1 hour half-hour
  • Cook time
    25 minutes
  • makes
    8
Writer Notes

This cinnamon bun recipe yields buns which might maybe presumably maybe presumably be pillowy and tender. If dairy is not a concern for you, by all strategy employ total milk in web site of the nut and hemp milks, and unsalted butter in desire to the dairy-free kind. In case you desired to proof the dough overnight, you most most likely can also decelerate the fermentation within the fridge and then bake it within the morning.

©2019 by Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books. —Aran Goyoaga

Look This Recipe

Gluten-Free Cinnamon Buns

Substances
  • Cinnamon Buns:

  • 4 tablespoons

    (55 grams) very tender dairy-free butter, plus extra for greasing

  • 2 1⁄4 cups

    (505 grams) hemp milk or nut milk, heated to 105°F

  • 2 tablespoons

    (50 grams) honey

  • 1 tablespoon

    (12 grams) active dry yeast

  • 2 tablespoons

    (20 grams) psyllium husk powder

  • 2 tablespoons

    (15 grams) flaxseed meal

  • 1 cup

    (120 grams) tapioca starch

  • 3⁄4 cups

    plus 1 tablespoon (120 grams) superfine brown rice flour, plus extra for dusting

  • 3⁄4 cups

    plus 1 tablespoon (120 grams) sorghum flour

  • 4 teaspoons

    ground cinnamon, divided

  • 1 1⁄2 teaspoons

    kosher salt

  • 1/3 cup

    (70 grams) granulated sugar
  • Glaze:

  • 1 cup

    (120 g) confectioners’ sugar

  • 2 tablespoons

    hemp milk or almond milk, at room temperature

  • 1 teaspoon

    vanilla extract
Directions
  1. For the cinnamon buns: Grease the within a 10-spin cake pan with some butter. In a medium bowl, stir collectively the heated hemp milk, honey, and yeast till dissolved. Let the mix proof for 10 minutes, till foamy.
  2. Drag the psyllium powder and flaxseed meal into the yeast mixture and let it gel for five minutes.
  3. In the bowl of a stand mixer, stir collectively the tapioca starch, brown rice flour, sorghum flour, 2 teaspoons of the cinnamon, and the salt. Add the yeast gel and mix with the dough hook on medium velocity for approximately 5 minutes, or till the dough comes collectively. The dough will likely be sticky.
  4. Mud a work surface with some brown rice flour and scrape the dough onto it. Mud the discontinue with extra flour and roll it to 1/8 to 1⁄4 spin thick and about 15 by 13 inches.
  5. In a bowl, mix collectively the butter, granulated sugar, and supreme 2 teaspoons cinnamon. Unfold the mix evenly on prime of the dough. Roll the dough tightly into a log. Cut the log in half of crosswise and then cut each half of into four equal pieces. Space the buns within the greased cake pan, leaving dwelling between. Quilt the pan with plastic wrap and proof for forty five to 60 minutes, or till doubled.
  6. Heat the oven to 400°F and bake the buns for approximately 50 minutes, till golden brown. Don’t skimp on the time, although they see carried out on prime, as they hold longer than similar earlier cinnamon buns to indubitably cook dinner your total strategy by strategy of. Allow them to icy within the pan at the same time as you prepare the glaze.
  7. For the glaze: In a medium bowl, stir collectively the confectioners’ sugar, hemp milk, and vanilla till tender. Pour the glaze over the warmth cinnamon buns and lend a hand without lengthen.

3-time James Beard finalist cookbook creator, food stylist and photographer. Writer of Cannelle et Vanille named simplest of by NY Events, Food 52, Food & Wine, Bon Appetit, and extra.

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