This cinnamon bun recipe doesn't use yeast as a leavening agent, instead the bread flour allows the dough to expand and create the most delicious buns.
1 cup gluten free bread flour (I prefer to use Authentic Foods - Steve's bread flour, but any gluten free bread flour would work)
1 1/2 cup white rice flour
2 tablespoons cane sugar
1 teaspoon xanthan gum or konjac
3/4 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups milk or non-dairy milk substitute (preferably rice drink as a non-dairy substitute)
2 tablespoons fresh lemon juice
2 tablespoons sunflower or extra light olive oil
1/4 cup brown sugar
1/3 cup cane sugar
1/3 cup sunflower or extra light olive oil
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon sea salt
Step 1: Preheat oven at 350ºF. Grease 9-inch round pan and set aside.
Step 2: In a measuring cup add the milk and the lemon juice, allow milk mixture to sour while preparing the filling and dough.
Step 3: In a small bow mix together with a fork the sugars, cinnamon, cloves and sea salt. Add oil last and combine thoroughly. Set aside.
Step 4: In a mixing bowl combine all the dry ingredients: flour, sugar, konjac, cream of tartar, baking soda and sea salt. Add soured milk to dry ingredients and the two tablespoons of oil. Beat on medium speed until the dry ingredients are well mixed.
Step 5: On a large piece of parchment paper (at least 20 x 17 inches) sprinkle flour, spreading it around to cover the entice sheet. Drop the dough onto floured parchment paper. Knead gently, using more flour if necessary. Lightly roll over dough with a floured rolling pin to form a rectangle, sprinkling additional flour if it gets sticky. The rectangle should be about 10 x 12 inches.
Step 6: Brush the rectangle with oil and then spread the filling across the dough leaving about a half inch border. once spread use the palm of your hands to press the filling into dough. Proceed to roll up the dough, once at the end seal the edge by pressing with your fingers. Divide and cut into even pieces.
Tip: To get clean, smooth pieces use unwaxed dental floss, by placing it under the dough and gently slicing through.
Step 7: Place buns in pan and brush with oil. Bake for 25 minutes until edges have turn golden brown. Remove from oven and place on a cooling rack.
Optional: If desired, drizzle the buns after baking with a milk and sugar mixture. For the mixture use 1/4 cup milk or milk substitute and 1 teaspoon powdered sugar.
Store in an airtight container for up to 5 days.