Gluten-free St. Lucy Cinnamon Buns

The following recipe was submitted by Jeannine, from Grace and Peace. Thank you Jeannine!

These are gluten-free cinnamon buns, and they are, in my opinion, easier to make than ordinary cinnamon buns!  No rising time!

I think I found a link to the original once when I was poking around Sarah's charming Amongst Lovely Things, which is, indeed, lovely!

They may be refrigerated overnight in the pan, and then baked up the following morning! Sometimes we must toy with the plan and have them for dessert rather than breakfast, but my daughter always gets to carry them in on a tray. We stick candles into the buns rather than atop her head!

Gluten Free Cinnamon Buns

- with dairy-free options!

Dough:

2 tbsp. butter (I have used shortening with success)
1/4 cup sugar
2/3 cup milk, warmed gently (I have used almond milk with success)
1 tbsp. rapid rise yeast
1 egg
1/4 cup canola oil
1/2 cup potato starch
1 cup cornstarch
1/2 tsp. baking soda
2 1/2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract

a couple extra teaspoons sugar for sprinkling the plastic wrap

Filling:

1/2 cup brown sugar
1 tsp. cinnamon

Frosting:

I usually just make a glaze with two tablespoons of soft butter or shortening and about a cup of confectioner's sugar, thinned with a few drops of milk or almond milk. Add a sprinkle of salt (yes!) and a few drops of pure vanilla. It would be easy to use commercial vanilla frosting from a can, too.

1. Oven to 375.
2. Grease a round pie pan.
3. Add yeast to warm milk, plus a couple of spoonfuls of sugar from your measured 1/4 cup sugar. Combing thoroughly and let it bubble a bit.
3. In a medium bowl, combine sugar and butter.
4. Add yeast/milk mixture to sugar/butter mixture.
5. Add remaining ingredients. Dough will be very, very soft, but the xanthan gum will work its magic and make it stretchy enough.
6. Lay down a 14" long strip of plastic wrap on your counter. Sprinkle a couple spoonfuls of additional white sugar on the wrap. Lay the ball of dough on the sugared wrap. Lay another 14" strip of plastic wrapover the dough. Pat the dough down to make a rectangle that fills the plastic wrap almost to the edges. I use a rolling pin, too. Lift the top wrap periodically to reposition if necessary. The dough is incredibly sticky, but the plastic wrap tames it magically. Remove the top piece of wrap when you are satisfied with your rectangle.
7. Combine the filling ingredients. Sprinkle evenly over dough. Use the plastic wrap to roll the dough. Slice the log into 10-12 slices. Lay the slices touching in your greased round pie pan. Bake 20 minutes. Frost while warm.

Sprinkling the additional sugar on plastic wrap.

Using the plastic wrap to roll the dough.

Here they are unbaked, tucked into the pan. Sorry I don't have a luscious baked picture...we will bake them early tomorrow morning, for the feast of St. Lucy. Then we'll spread them with frosting, too! Kids are having carrot sticks, poached chicken, and celery for dinner to balance all the sugar coming in the morning!  (Updated to add additional pictures of the baked cinnamon rolls. Thank you Jeannine!) 

These are heavenly. The whole family will appreciate them, but especially your gluten-free loved ones. I do hope you try them.

Lovely for St. Lucy, or for any time during the Christmas season!

Additional recipes for celebrating Santa Lucia Day can be found in the archives.

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