#AllergicToEverything® Cinnamon Buns: Gluten-free, Egg-free, Corn-free
For the first time in a long time, I watched regular old TV. Everyone was making cinnamon buns. Commercial after commercial showed families pulling them from the oven. This lead to me needing a cinnamon bun. Thank you commercialism and consumerism. They were, in fact, delicious and well worth the time.
So delicious and well worth the time. Best eaten warm on a rainy winter day.
- 2/3 cup of milk or cream
- 1 tablespoon of butter or coconut oil
- 1 packet of instant yeast
- 1/4 cup of sugar
- 1 flax egg (mix 1 tablespoons of ground flaxseed + 2 tablespoons of warm water)
- 2 cups of all-purpose gluten-free baking flour
- 1/4 cup of almond flour
- 1/4 cup of tapioca starch, plus plenty extra for rolling out dough
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder, corn-free
- 1/2 teaspoon sea salt
- 1/4 cup olive oil
- 1 teaspoon bourbon vanilla
- 1/3 cup of butter
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons of butter or coconut oil
- 1/4 cup of cream cheese
- 1 teaspoon of vanilla
- 1/4 teaspoon of sea salt
- 2/3 cup of powdered sugar, corn-free
- Glass pie dish
- Cutting board
- Rolling Pin
- Plastic wrap, good quality
Preheat the oven to 350º.
To make THE BUNS: Combine yeast, sugar, 1 tablespoon butter, 2/3 cup of milk, flax egg in a measuring cup or glass dish and microwave for 1 1/2 minutes. Set aside to allow the yeast to proof.
In a mixing bowl combine gluten-free baking flour, almond flour, tapioca starch, baking soda, baking powder, salt. Whisk to combine.
Add olive oil and vanilla to the yeast mixture. Whisk well.
Add the wet ingredients to the dry ingredients and mix them thoroughly.
Prepare a cutting board by wrapping it in saran wrap.
Dust the saran wrap with tapioca starch, add the dough, dust again with tapioca starch and add saran wrap on top.
Use a rolling pin to roll the dough out into a rectangle.
To make THE FILLING mix softened butter, brown sugar, and cinnamon. Spread it evenly across the dough, leaving about an inch from the top and bottom edges.
ROLL THE DOUGH into a spiral using the saran wrap to inch it along. Try to roll it as tightly as possible. If it is loose, just keep going – it will still be fabulous and the frosting will hide the imperfections. (See the visual instructions for visuals).
Dust the roll with tapioca starch and slice into 1-inch pieces with a sharp knife.
Butter your pie dish and then plop the slices in.
Cover with saran wrap and a towel, let the dough continue to rise for 20 minutes. I let my rolls rise on top of the warm oven while it preheats.
After 20 minutes, remove the towel and the saran wrap and throw them in the oven.
Bake 23-27 minutes. If edges become too dark, tent them with tinfoil. Remove from oven when golden brown.
While the rolls are baking, make THE FROSTING: combine butter, cream cheese, vanilla, and salt in a glass dish and microwave for 30 seconds. Stir well. Add the powdered sugar, mix thoroughly and set aside.
Spread the frosting mixture on top while buns are warm from the oven.
Eat while still warm from the oven.
- I used ground flaxseed as my egg replacer. To replace one egg, all you do is combine one tablespoon of ground flaxseed with two tablespoons of warm water. You can also use egg replacers like this one but I prefer the nutritional properties and texture of the flax.
- Allergic to corn? Make sure to buy powdered sugar made with tapioca starch instead of cornstarch. You can buy it affordably at Trader Joes, and can also find it at Wholefoods. Jazz it up with a sprinkling of chopped nuts.
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