Gluten-Free Cinnamon Buns
Enjoy this gluten- and dairy-free recipe submitted by viewer Michelle for breakfast or dessert.
Sink your teeth into these guiltless, delicious cinnamon buns. Made with date sugar, these buns are every bit as sweet as their cane-sugar counterparts. The perfect recipe to whip up a batch for your family to enjoy over the weekend.
- 3 oz white rice flour
- 1 3/5 oz tapioca flour
- 2 oz soy flour
- 1 tsp salt
- .14 oz xanthan gum
- 3 1/2 oz date sugar
- 1/2 tbsp baking powder
- 1 tbsp dry yeast
- 1 3/10 oz coconut milk
- 1 3/10 oz rice milk
- 1 7/10 oz vegetable oil
- 1 egg
- 3 9/10 oz margarine
- 2 tsp vanilla extract
- 2 tsp maple extract
- 2 4/5 oz date sugar
- 2 tsp ground cinnamon
- 3 9/10 oz chopped pecans
Preheat oven to 350°F.
Combine flours, salt, xanthan gum, 3.5 ounces of sugar and baking powder in a mixing bowl.
Combine yeast with milks, oil and egg.
Add liquids to the dry ingredients with mixer running on low speed.
Mix for 5 minutes on low, stopping to scrape the bowl.
Remove the dough and roll between two sheets of parchment paper.
Dust the surface with additional rice flour if necessary.
In a small saucepan, combine margarine, extracts, sugar, cinnamon and pecans (the mixtrure will be gritty).
Spread half of the filling on the surface of the dough, making sure to distribute pecans evenly.
Roll the dough and cut into 12 slices.
Put a teaspoon of filling in each cavity of a muffin pan that has been lightly sprayed with cooking spray.
Place one slice in each cavity and wrap the tray with plastic wrap.
Place tray in a warm spot for 45 minutes. Bake for 15 minutes.
Allow buns to cool a few minutes before unmolding from the pan.