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Saturday, February 26, 2011

Gluten Free Cinnamon Buns...

I awoke this morning to an overcast rainy day (one that was supposed to be sunny and nice mind you, as I had a garden party planned) and in all AZ's 364 sunny days a year, the one day I needed was gloomy. So, in my rebellion I decided I needed a gooey, warm cinnamon roll in protest to what should have been a glorious Saturday for gardening.
Here was my result—these really let you experience a true cinnamon bun experience like you remember (from before your gf-days).
They peel apart, layer by layer, to reveal the center most gooey heart of the roll. They have all the softness of a non-gf roll, with a bit of a chewy, crusty edge on the outside. The insides are gooey, and outside is oozy with the warm glaze (finger-lickers)...

  • 2 cups Tom Sawyer GF flour (I have only used Tom’s and get the best results. Try your own GF flour and tell me how they turn out).
  • 4 tablespoons sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • 8 tablespoons cold unsalted butter, cut into very small pieces
  • 1 cup buttermilk (or try milk, or cream, or half-n-half)
  • 3 tbs butter, melted
  • ¼ cup cinnamon
  • ¼ cup white sugar
Optional add-ins:
  • Chopped nuts like Pecans (up to 1/2 cup)
  • Brown sugar (up to ¼ cup)
  • Raisins (up to ¼ cup)

Preheat oven to 400°.  In a mixer with the whisk attachment, mix together flour, sugar, baking powder, and salt. Add the small diced butter and let the mixer run to cut the butter into the flour. The butter should be in smaller than pea sized pieces. Add buttermilk and blend until just combined. Dough should not be too ‘sticky’. If it is, add a little more flour until it isn’t sticky, but has come together.

Place dough onto a cool surface and pat out into a rectangle shape. Brush with melted butter (liberally) and sprinkle with the cinnamon sugar (liberally—the more the better I found). You can add in any optional items to make them even more gooey, and yummy if you like those items.
Then, gingerly roll the dough up. The dough is tender and it may be more of a ‘fold’ but you get the idea.

Then slice into thick rounds, and place on a cookie sheet, either non-stick or on parchment. I brushed mine with more melted butter on top and then baked! Try 15-minutes (depending on your oven). They will just begin to slightly brown on top and they are done.

While they bake, make the glaze.

  • 4 tbs cream cheese
  • 1.5 cups of powdered sugar
  • 1 tsp vanilla
  • Drizzle in enough milk to make a thick glaze
Put it all in a mixer and let it go. Add enough liquid to make it as thick or thin as you like.
Eat right from the oven while warm with glaze on top.

1 comment:

  1. You can perfectly slice each cinnamon roll, if you slice them with plain waxed floss. It's a fantastic little trick. That's how I "cut" mine. Here's a link that explains it: