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This sinfully good treat makes a great school-day snack

These gluten-free cinnamon buns may be time-consuming to make but the result is worth the wait.

Ingredients:

Cinnamon bun:

  • 2/3 cup 1% milk
  • 1/4 cup butter, cold and diced into cubes
  • 1/2 cup buttermilk
  • 1/4 cup coconut oil
  • 2 1/4 tsp. active dry yeast
  • 1/2 cup granulated sugar
  • 1 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 3 3/4 cups coconut flour, divided
  • 1 1/2 tbsp. cornstarch
  • 3/4 tsp. baking powder
  • 3/4 cup coconut sugar
  • 4 tsp. ground cinnamon
  • 1 tsp. cocoa powder
  • 1/4 tsp. ground nutmeg
  • 1/3 cup butter, melted

Cream cheese icing

  • 6 oz. cream cheese
  • 1/4 cup butter, softened
  • 2 1/4 cups powdered sugar
  • 2 tbsp. heavy cream or sour cream
  • 2 tsp. vanilla extract

Making the icing:

In a large mixing bowl, using an electric hand mixer, whip together cream cheese and butter until fluffy. Add in heavy cream, vanilla extract and powdered sugar and whip mixture until smooth and fluffy.

Baking directions:

  1. In a medium saucepan combine the 1% milk and 1/4 cup diced butter. Heat mixture over medium heat until butter melts, stirring frequently. Remove from heat and stir in buttermilk and coconut oil.
  2. Pour into a bowl and stir in yeast, allow mixture to rest five minutes, then add 1/2 cup granulated sugar, salt, vanilla, egg and egg yolk. Stir mixture until blended. Add 3 1/2 cups of the bread flour and knead mixture until smooth and elastic. Cover bowl with plastic wrap and allow to rise in a warm place until doubled in size about 1 1/2 – 2 hours.
  3. In a small mixing bowl, whisk together 3/4 cup coconut sugar, cinnamon, cocoa powder and nutmeg, set aside. In a separate mixing bowl, whisk together remaining 1/4 cup coconut flour, cornstarch and baking powder. Pour flour mixture over risen dough and knead mixture until smooth and elastic. Roll dough out on a lightly floured surface to a 16 x 12 inch rectangle. Using a brush, spread 1/3 cup melted butter evenly over dough. Sprinkle brown sugar mixture over melted butter, coming within a 1/2 inch of all edges, and spread into an even layer. Starting on the 16-inch side, roll dough up to opposite end.
  4. Cut dough into 12 equal pieces, arrange rolls in a buttered 13 x 9 inch baking dish, then cover dish with plastic wrap and allow to rise until doubled in size about 1 hour.
  5. Preheat oven to 350 degrees F. Bake rolls in preheated oven for 20 minutes until golden brown. Remove from oven, allow cooling for five minutes then cut rolls and spread generously with cream cheese icing. Serve warm.

hcawsey@cjournal.ca