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Craving Cinnamon Buns.....

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I have craving for cinamin buns...anyone with good recipe for me....appreciate it ...


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You could try this recipe but you will need to type in the link b/c it may not work:

http://forums.gluten free.com/topic4537.html

There are step-by-step photos!!!

Read the comment section for more great tips.

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Taken from the Gluten Free Girl and the Chef: http://glutenfreegirl.blogspot.com/2009/12...amon-rolls.html

luten-Free Cinnamon Rolls

You'll see that I have given the flour measurements here in ounces. I bake by weight, with a trusty scale, spooning out flours to exactly four ounces. It makes baking more precise, which is vital to gluten-free baking. It also, however, makes it liberating. Once you figure out the ratios, you don't need someone else's recipes. You can make it up on the spot.

That's my hope, that enough of you start baking by weight that you won't even need to look at my recipes. We can just have conversations instead.

I know that some of you will ask about substitutions. I don't know. If you can't eat almonds, or have an allergy to corn, or have just run out of potato starch, you can substitute other flours, if you use the same weight as the original. I've used brown rice flour, sorghum, teff, and arrowroot powder successfully here too. The ratio is what really matters. Now, personally, I probably wouldn't use any of the bean flours in cinnamon rolls, or mesquite, or anything that smacks of healthy eating. It's a cinnamon roll. Let it be starchy and doughy for one day.

(I've put the flours into cups, which I measured after I baked these. Keep in mind that how you measure a cup may be different than how I do it here.)

These cinnamon rolls can be dairy-free, as well as gluten-free. In fact, the rolls you see here were made with goat's milk powder, so if you need to avoid cow's milk, this is your recipe. You could substitute soy milk powder or rice milk powder, if you can find it.

Other than that, I really don't know. I'm pretty darned happy with these cinnamon rolls. They're gluten-free. That's how I need to eat. If there are ingredients here you can't eat, then it's your turn to adapt this recipe and make these the best cinnamon rolls for your kitchen.

1 1/2 cups water

3 tablespoons sugar

2 1/2 teaspoons active-dry yeast

4 ounces almond flour (1 1/4 cup)

4 ounces corn flour (3/4 cup)

4 ounces sweet rice flour (3/4 cup)

4 ounces potato starch (2/3 cup)

4 ounces tapioca flour (1 cup)

1 tablespoon xanthan gum

1 1/2 teaspoon fine sea salt

1/4 cup brown sugar

1/2 cup milk powder (we used goat milk powder in this batch)

2 large eggs, at room temperature

Filling for Cinnamon Rolls

4 ounces unsalted butter (1 stick or 8 tablespoons)

2/3 cup brown sugar

4 teaspoons cinnamon

3 tablespoons agave nectar (or maple syrup)

1/2 cup golden raisins

1/2 cup walnuts

Cream Cheese Frosting

4 tablespoons unsalted butter, softened

4 tabelspoons cream cheese, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

Activating the yeast. Bring 1 cup of the water to 115

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Here are some more options from a thread that was started not too long ago:


I will say that if you don't want the effort of rolling them out and want to use a mix to get you most of the way, see my post in the above thread. That's what we use now . . . not too time consuming and hits the spot.

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