Gluten Free Vegan Cinnamon Buns

Standard

Found this at another blog

The Gluten Free Vegan

http://www.theglutenfreevegan.com/2014/02/new-improved-gluten-free-vegan-cinnamon-buns/

{new & improved} Gluten Free Vegan Cinnamon Buns

Prep time
1 hour 10 mins
Cook time
25 mins
Total time
1 hour 35 mins
Gluten-free and vegan cinnamon rolls to satisfy your sweet cravings!
Author: Megan – The Gluten Free Vegan
Recipe type: Bread & Buns
Serves: 1 dozen buns
Ingredients
  • 1½ cups unsweetened non-dairy milk, warmed
  • 2½ teaspoons active dry yeast
  • 2 tablespoons ground flaxseed
  • 4 tablespoons warm water
  • ⅔ cup vegan margarine, melted
  • 1 cup chickpea (garbanzo bean) flour
  • 1 cup tapioca starch
  • 1 cup cornstarch
  • 1 cup sorghum flour
  • ½ cup brown rice flour, plus more for dusting and rolling
  • ½ cup organic cane sugar
  • 2 teaspoons xanthan gum or guar gum
  • 1 teaspoon kosher salt
  • Filling:
  • 1 cup brown sugar
  • 2½ teaspoons ground cinnamon
  • ⅓ cup softened vegan margarine
Instructions
  1. Place warm non-dairy milk in a 2-cup liquid measuring cup. Sprinkle yeast over top and let sit for 10 minutes.
  2. In a small bowl whisk together ground flax and warm water. Let sit for a few minutes to thicken.
  3. Sift together chickpea flour, tapioca starch, cornstarch, sorghum flour and brown rice flour. Add in organic cane sugar, xanthan gum (or guar gum) and salt.
  4. In the work bowl of your mixer add milk-yeast mixture, ground flaxseed mixture and melted vegan margarine. Mix to combine. Add in sifted dry ingredients and turn the mixer on to just combine. Scrape down the sides of the bowl with a spatula then turn the mixer on to a higher speed, beating the dough for about 2 minutes. Dough should be sticky.
  5. Spray a 13″ x 9″ baking pan with non-stick olive oil spray or grease with additional vegan margarine.
  6. Lay out two long strips of plastic wrap on a large work surface, overlapping them by about 1 inch lengthwise. Spray with non-stick olive oil spray. Scrape out dough onto the greased plastic wrap. Spray the dough with non-stick olive oil spray. Lay out two more long strips of plastic wrap over the dough, overlapping about 1 inch lengthwise as well. Use a rolling pin to gently flatten the dough into a rectangle about 24″ long by 18″ wide – until the dough is just about ½” thick. Do not roll the dough too thin. Remove the top layer of plastic wrap.
  7. Spread the final amount of vegan margarine gently over the dough, reaching to the edges as much as possible.
  8. In a small bowl mix brown sugar and ground cinnamon. Sprinkle the mixture over the vegan margarine, as close to the edges as possible.
  9. Using the bottom layer of plastic wrap to assist you, gently roll up the dough like a jelly-roll or sushi roll, squeezing the dough gently as you continue to roll. Try to keep the dough as even in thickness from end to end, gently squeezing and shaping as needed.
  10. Lightly dust the rolled up dough with brown rice flour to help with handling.
  11. Use dental floss to slice up the dough into 12 equal-sized buns by sliding the floss underneath the rolled up dough in about 1½” increments and pulling the floss across to cut the dough. (See the instructional video.)
  12. Gently transfer each bun to the prepared baking dish. Do not crowd the buns but they can be touching. Once all buns are in the baking dish, cover loosely with a tea towel and transfer to a warm place to rise for 30 minutes. (Or leave uncovered and place in a cold oven with the light on and door closed for 30 minutes.)
  13. Preheat oven to 400°F. Bake cinnamon buns in preheated oven for 25 minutes until nicely browned and when tested a pick comes out clean.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s