Cinnamon Buns

The farmer's market that we go to has tons of stands - you can buy anything from crepes, to bison meat, to veggies, to bread. One of the first stands, and what I look forward to every weekend, is the bread stand, Gracie's Pastries. They have about 20 varieties of bread, but also some eat-right-now goodies like scones, cookies, and the-most-delicious-cinnamon-buns-everrrrr. They're seriously the best I've ever had in my life.

I've known I had a gluten sensitivity for almost 6 years, and I do try to limit myself, but sometimes exceptions have to be made. I never eat a whole one by myself though, Chris and I always split it. I've been pretty good the last month though, and have only had one, but it totally sucks to walk past the stand every week.

I did some searching last weekend and found a recipe for a gluten free cinnamon bun, and decided to give it a try after reading fabulous reviews. I found the recipe at Gluten Free Homemaker, who had tweaked Roben Ryberg's recipe so that included sorghum rather than just starch. They turned out super yummy, I just need to let them cool for about 15 minutes before pouring the icing next time, because it melted all over and made them kind of gooey.

Here's the link to her original post which has tons of pictures, and the recipe is after the jump.


The Best Gluten-Free Cinnamon Rolls

Ingredients

2 Tb. butter (LM Note: I used Earth Balance)
1/4 c. sugar
2/3 c. milk, warm
1 egg
1/4 c. oil (LM Note: I used canola)
1 tsp. vanilla
1 Tb. instant yeast
1/2 c. sorghum flour
1 c. corn starch
1/4 tsp. baking soda
2 1/2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt

Filling:
2/3 - 1 c. brown sugar
1 1/4 tsp. cinnamon
1/3 c. chopped nuts (optional)

Glaze:
3/4 c. powdered sugar
1 tsp. vanilla
milk

Instructions
Using a mixer, combine the butter and sugar. Mix well. Add the milk, egg, oil, and vanilla. Combine the dry ingredients and add to the wet mixture. (If you don't use instant yeast, you should add it to the milk.) Beat on high until well mixed with no lumps. The dough will be soft. You might want to hold back a little milk and see how the consistency is after you mix it. The first time I made these they were too wet and barely held together. They ended up not being distinct rolls in the dish, but they still tasted great. I did use the whole amount of milk in this version of the recipe.

Lay out a piece of plastic wrap and sprinkle it with sugar. Lay the dough on top and cover it with another piece of plastic wrap. Use a rolling pin to roll the dough into a 13 1/2 inch square. Lift the top piece of plastic wrap often and reposition if necessary. You can spray the wrap with cooking spray if the dough is sticking. Combine the filling ingredients. I prefer to use 2/3 c. brown sugar. Remove the top layer of plastic wrap. Spread the filling on the dough leaving a margin at one side. As you roll the dough, the filling with get shifted. The margin keeps it from being pushed all the way out at the end. Roll the dough by lifting up the plastic wrap. Once you get the roll started, it will roll on its own.

Once rolled, smooth out the edge. If you want nice clean end pieces, cut a little off each end. I leave them as is. Cut the roll into 8 or nine slices. I do 8 because it's easy to make them even. I cut the roll in half, then cut each half in half, then cut the quarters in half. Use a sharp knife. I find it helps to spray it with cooking spray.

Place the rolls in a glass pie dish and bake at 375 degrees for 20 minutes.

Combine the glaze ingredients. Add milk a teaspoon at a time until the glaze is the right consistency. You can adjust the amount of glaze to your taste. Drizzle the glaze over the warm rolls and serve!

NOTE: I made my own icing so feel free to use any recipe if you have a favorite.

Here's mine:
- 1 cup Powdered Sugar
- 1 Tbsp Earth Balance
- 1/2 tsp Vanilla Extract
- 2 to 3 Tbsp hot water

Combine everything, mix, and add the third tablespoon of hot water if necessary. Pour over buns once they've cooled a bit.