Gluten Free Cinnamon Buns

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Recipe's preparation

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  Preheat your oven to 180C. Grease the wells of a standard twelve-cup muffin tin and set it aside.
  
  
  
  











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  In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar. Mix 20 seconds, speed 5
  
  





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  Add butter, the eggs, and the milk, and mix 20 sec speed 5 until the dough comes together. The dough should be smooth and relatively easy to handle. If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.
  
  
  
  













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  Turn the dough out onto a piece of lightly floured unbleached parchment paper. Sprinkle the dough lightly with extra flour and roll it into a 30cm by 40cm rectangle, about 1/4 inch thick (no thinner). Trim any especially rough edges.
  
  
  
  













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  Make the filling. In a medium-size bowl, place all of the filling ingredients and mix to combine well. With a small offset spatula or large spoon, spread the filling in an even layer over the top of the rectangle of dough, leaving about 1/4 inch clean around the perimeter. Starting at a short side, roll the dough away from you into a tightly formed roll. Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick. Place each roll in a well of the prepared muffin tin.
  
  
  
  













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  Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.
  
  
  
  













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  While the rolls are cooling, make the icing. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Drizzle or spread the icing on the cooled rolls before serving.
  
  
  
  






Source: GlutenFreeOnAShoestring