Cinnamon Buns Gluten Free (Flashback Friday)

 I have been reworking some of my recipes to use Julie's Flour Blend.  It is so much easier to have a go-to flour rather than mixing several flours for each recipe.  I find the end product is also more consistent because the flour amount used is more accurate. 
I redid my cinnamon bun recipe recently and am very happy with the results.  My tasters declared them the best I've made.

Here is my new recipe

• 1/3 cup milk 
• 1 tsp sugar 
• 1 tsp unflavoured gelatin  
• 1 1/2  tbsp traditional yeast 
•  1 cup of Julie's Flour Blend 
• 1/4 cup of potato starch 
• 1/4 cup of tapioca starch
• 1/3 cup sugar 
• 1/4 tsp salt 
• 3/4 tsp xanthan gum 
• 2 eggs 
• 1/4 cup soften butter 
• 1 tsp vanilla 
• softened/melted butter for spreading on dough
• cinnamon 
• 1 cup brown sugar 
• sweet rice flour for handling 

1. Heat milk add mixed sugar, gelatin, yeast  and let proof for 10 minutes
2. In mixer bowl add eggs, butter, sugar,  vanilla - blend 
3. Add proofed yeast 
4. Add combined dry ingredients  (flours, salt, xanthan gum) 
5. Blend, then beat on high for 5 minutes. 
6. Place parchment paper or plastic wrap on counter and dust with sweet rice flour
7. Scrape dough onto paper and use as little extra sweet rive flour as possible to enable dough to be handled.  You will need very little -- you want to keep the dough very soft. 
8. Pat dough out to about 1/2 inch thickness,  spread with softened or melted butter, sprinkle with cinnamon and cover with the brown sugar, patting down the sugar. 
9. Starting on the wide end roll up the dough, tucking the edge underneath - using the parchment paper to roll the dough rather than your hands 
10. Cut into 1 1/2 inch slices and lay in greased baking pan - I prefer glass. 
11. Let rise until doubled. 
12. Bake at 350 degrees for about 30 minutes or until nicely browned. 
13. Ice in pan while still hot. 

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Last week I had the thought that this dough would also make a nice cinnamon swirl bread and I tried it. 

The resulting loaf was very good and enjoyed by those who 'tested it'.  

 It is a lovely not-so-sweet treat with a soft texture and good flavour. 

To make the bread, follow the cinnamon bun instructions to patting out the dough. You are going to be baking this in a reg. size bread pan (I find glass gives best results) so keep that in mind as you pat out your dough - that one edge is the length of your loaf pan. 

Then continue as follows.... 

• Spread the dough lightly with melted butter. 
• Sprinkle with white sugar and liberally with cinnamon. 
• Roll up the dough using the parchment paper to help, tucking  edge underneath. 
• Cut away the parchment paper, leaving only what the roll is sitting on. 
• Lifting carefully place in loaf pan. 
• Let rise in warm place - on top of stove with a steaming pot of water  is good) 
• When loaf is risen to top of pan... bake at 350 degrees for 30 or until nicely browned. 
• Let sit for a few minutes, then remove from pan to wire rack to cool completely before slicing. 
• Keeps well on counter for couple of days .. freezes well  but best used within a couple of weeks. 
• Enjoy with butter or a spread of your choice -- such as nutella or peanut butter.  

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Here is my original recipe post .. 

I adapted this recipe from a recipe I found online. You can find the original here.
These cinnamon buns are delicious and I have non-Celiac people ask for them.

Cinnamon Buns
Proof....until foamy
1 cup luke-warm milk
1 tsp sugar
1 tsp unflavored gelatin
1 1/2 tbsp regular yeast

In heavy duty mixer bowl beat....
2 tbsp. butter
2 tbsp. oil
1/4 cup sugar
1 egg
2 tsp. vanilla

Add proofed yeast liquid .... mix then add all at once the following dry ingredients....

1/4 cup white bean flour (you can use a coffee grinder to grind your own small white bean flour..use a fine sieve .... you will have to grind several times to get nice fine flour, but it is very doable) 
1/4 potato starch
1/2 cup millet flour
1/2 cup tapioca starch
1/2 cup cornstarch
1/4 tsp baking soda
2 tsp baking powder
1 tsp xanthan gum
 1/2 tsp salt

Mix on low speed until dry ingredients are moistened then beat on high for a couple of minutes until dough is smooth and elastic.

Tape plastic wrap onto your counter or cutting board..... Sprinkle with Sweet Rice Flour...
Turn dough onto the plastic wrap.
Cover with plastic wrap and roll dough into a rectangle about 15" by 10"
Remove top plastic wrap and sprinkle dough with cinnamon ... and about 1 cup of brown sugar. (optional - add raisins and/or nuts)

Using the bottom wrap to help, roll up the dough lengthwise, sealing edges.

Cut roll into 10 - 1 1/2" slices and place them in a large round pie plate.

Cover with cloth or towelling and let rise for about 40 minutes.

Bake at 375' for 30 minutes or until tops are nicely browned.

Remove from oven and cover the rolls with icing.
I cup icing sugar,
1 tsp butter
1 tsp vanilla
milk to make thick consistency

Enjoy warm... or cool.

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