Showing posts with label cinnamon buns. Show all posts
Showing posts with label cinnamon buns. Show all posts

Wednesday, December 11, 2013

Heavenly Cinnamon Buns - gluten-free #recipe

From Avery aka Daryl:

Cinnamon buns. Oh, man, do I love them. I fell in love with cinnamon buns back in high school, when I worked in a camp kitchen. We would make over 300 cinnamon buns every morning for the campers. No kidding. We started around 5 a.m. It was grueling, but it was fun, and the luscious aroma never fails to capture my heart.

They're perfect for a mid-morning snack. They're great on holidays.


But I haven't had one -- a real one -- since I started eating gluten-free.

Well, I had a craving last week and decided I had to attempt making them. What was the worst that could happen? I found a recipe on Pamela's Gluten-free Bread Mix.

They turned out great! They're best the first day, of course, as all gluten-free things are. They get a little chewy by day three, but the flavor of the dough and the wonderful rush of sugary cinnamon is so fabulous, who cares!

Here's the recipe. I hope it works for you and if you know someone who needs to eat gluten-free, I hope you rock their world!!!

CINNAMON BUNS
(Gluten-free)
(Tweaked from a recipe on the
Pamela’s Gluten-free Bread Dough Mix)

Ingredients:

Dough:
3 ½ cups gluten-free bread mix (I used Pamela's, but I bet another GF mix would work)
1 stick butter (8 tablespoons), room temperature
2/3 cup warm water
½ teaspoon salt
½ cup cottage cheese
1 tablespoon orange zest

Yeast:
2 ¼ teaspoons active dry yeast
1 teaspoon sugar
½ cup very warm water (but not scalding hot)

Filling:
1 stick butter (8 tablespoons), room temperature
4-5 teaspoons cinnamon; the more the merrier am I
2/3 cup brown sugar
1/3 cup raisins (you can also use nuts, but I’m not a nut person)

Glaze:
1 cup powdered sugar
2 to 3 tablespoons water
¾ teaspoon vanilla or vanillin

Directions:

Start by making the filling: Mix the sugar and cinnamon with softened butter. Set to the side.


Now make the yeast:  Dissolve yeast in the ½ cup very warm water and add 1 teaspoon of sugar. Let stand 5-1- minutes. It will bubble and get foamy.



Now make the dough:  In a big bowl with whisk attachment if you have it (if not, and I didn’t, you can use regular beaters).  Mix the butter and cottage cheese together. Add the rest of the dough ingredients and the foamy yeast, and mix well.

Between two sheets of greased parchment paper, roll out the dough in a rectangular shape to a ¼-inch thickness. Remove the top piece of parchment. Evenly spread the filling over the dough. Dot with raisins.


To shape the dough: starting with the longest side, roll the dough into a long log. Peel off the other parchment paper as you form the log. With a sharp clean knife slice the log into 2-inch wide pieces. Place pieces in a greased 8” round pan, with swirls facing up. Let the dough rest for 60 minutes. (I cover with a clean dishtowel.)





Preheat the oven to 350 degrees F. Bake for 40-50 minutes until golden brown. Let the buns rest in the pan for 5 minutes then invert onto a plate. Invert a second time so that the swirls are showing.








Now make the glaze: Combine the sugar and vanilla with enough water to create a thick glaze. Frost the buns while warm (but not hot).  Serve warm!

* By the way, I would bet this recipe works just fine with REGULAR FLOUR. All the things in Pamela's mix are items that help gluten-free flour bind.

JUST A FEW MORE DAYS!! Krista Davis, Lucy Burdette, Julie Hyzy and I are having a FEAST OF GOOD READING contest on Facebook. It's fun with lots of ways to win. We're giving away a fabulous gift basket from Salt and Pepper books (you know, the store that inspired the Cookbook Nook mysteries) as well as our books. 
May be modified from picture


And we might even sweeten the deal in weeks to come. Runs to the middle of December. So check it out. Click on the picture for the link!

Click on picture to jump to Facebook

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