Oh cinnamon buns, glorious glorious cinnamon buns, how I miss you so. One of my favorite things to eat used to be cinnamon buns. When visiting my friend Abel in Edmonton, I would stop by a cina-bun store in West Edmonton Mall and buy a whole box of the ooey gooey perfectly soft and cinnamony buns with its glorious cream cheese icing and mow down. I wouldn’t eat them all at once, but they would disappear pretty quickly. They were a special breakfast treat or a yummy dessert. Then of course the world ended and I couldn’t eat them anymore. I found some made by Kinnikinnik that usually has pretty good and pretty tasty products, but these were monstrous. The dough was too obviously different (and by different I mean wrong) and I couldn’t bring myself to eat them. They still make me cringe when I see them in stores.
I get cravings for the sweet sticky buns once in a while, but it’s always seemed like such an undertaking to try and make a gluten free version of them. Gluten Free Girl did a post on some but she always uses a lot of different flours and I find it difficult to find all of these flours that are actually gluten free. Most of the flours around here are in bulk or say that they have good manufacturing practices in place to prevent cross contamination but they don’t seem to be good enough for me. Although her cinnamon roles looked amazing they still looked to daunting. So I combined her recipe with a standard gluten filled recipe (UBC Cinnamon Buns) and replaced random things to make my gluten free cinnamon buns below.
I will admit I’m not a fan of any recipe that requires raising dough. I am usually impatient enough not to let the product cool properly at the end of the recipe, never mind give hour long breaks in the middle of one, but if you have the time and it’s rainy and miserable outside (kind of like today) AND you have a giant bag of expired gluten free flour that you got on sale (because it was expired) to use up, well then these are the perfect things to make!
I didn’t make these with any icing as we had a guest over who was lactose intolerant and I thought cream cheese icing might kill him, but they would probably be amazing with some icing on top too.
1 ½ cups Vanilla Almond Milk
3 tablespoon Margarine
3 tablespoons Sugar
1 teaspoon Salt
½ cup Warm Water
2 ½ teaspoons Active Dry Yeast (El Peto)
6 cups of Bob Red Mill’s gluten free all-purpose flour
1 tablespoon Xantham Gum
½ cup melted Margarine
1 cup Brown Sugar
4 tablespoons Cinnamon
½ cup chopped Walnuts
½ cup Golden Raisons
4 tablespoons more melted Margarine
Place warm water in a cup or small bowl and add active yeast, stir. Set aside for 10 minutes and then stir again.
In a small sauce pan heat up scald almond milk. Remove from heat and add margarine, sugar and salt. Whisk together then set aside to cool.
Next add yeast mixture, along with eggs to milk. Whisk until well combined. Pour this into a mixer bowl filled with 4 cups of flour and xantham gum. Turn mixer on and then add remaining flour. Cover mixer bowl with a clean towel and set aside in a warm place* for 45-60 minutes to rise to double it’s size.
While your dough is rising you can prepare your filling. In a small bowl mix melted butter with brown sugar, cinnamon, walnuts and raisons. Set aside.
Once raised, get out a large cookie sheet. Place plastic wrap on the bottom and sprinkle with flour. Generously coat your hands and the dough in flour (it’s sticky stuff) and place on prepared cookie sheet. Cover with more plastic wrap and roll the dough out to the size of the sheet. Remove the top layer of plastic wrap and coat dough with your filling. Now start at one end of your cookie sheet and slowly roll the dough over itself, tucking it in gently (like rolling a sleeping bag) while removing the bottom layer of plastic wrap as you go. Once you have the roll of dough, cut it into 2 inch slices. Place those slices in a 9x13 pan that is coated with melted margarine on the bottom (about 4 tablespoons). Cover again with a clean towel and place in a warm place to rise another 45-60 minutes. Gluten free dough doesn’t raise as much as regular dough, but it will rise a little bit.
After the second rise, bake in a 350 degree F oven for 35-35 minutes.
*If you don’t have a warm place to raise dough, surround your mixer with hot water bottles, place dough ball bowl in a larger bowl that is filled with hot water or try rising it in the oven by pre-heating it to the lowest temperature and then turning it off (most ovens run too hot and kills the yeast if you leave it on).