Cinnamon Rolls Gluten Free Egg Free Yeast Free

I have had cinnamon buns on my mind...and in my dreams.  I have actually been losing sleep over cinnamon buns.  See, I have tried them before, many times.  Cinnamon Buns for Christmas Eve and the day after Christmas are a bit of a tradition around here and despite all my attempts, I have had to go without for the last few years.  I have had total bombs in the cinnamon bun department.  So hard to  take out all of the good, and the yeast, and still end up with something.  My husband still makes the sure to kill me gluteny ones, it has actually been his 'thing' since the first year when he brought the recipe home from a coworker.  I said then, 'ugh, I don't do yeast!' (I must have known then that my body didn't like it) ;)

- and so he took on the task, and they were good...soooo good. These, my friends, do not contain yeast, but they are all I have been dreaming of, and more...

Not that there haven't been mishaps with the man in the kitchen.  The story of the time he rolled out the dough and liberally sprinkled it with cinnamon, that ended up being cayenne, has been told time and time again.  Yes, you read that right, cayenne, as in the pepper.

First, you have to know the hubby takes pride in being a last minute man when it comes to Christmas.  Which means on Christmas Eve Eve, and Christmas Eve, he is a madman on a mission, a sleep deprived madman.  So, it is not surprising that the cinnamon buns received a heavy dousing of cayenne instead of cinnamon in the wee hours of that fateful night.  (In his defense, the spice color is very similar, and they were in identical jars. And, he did realize his mistake soon enough to save half of the rolls- just enough for Christmas Eve morning-even including our house guests.)

Not to interrupt the story, but don't these just look awesome?....no frosting required!

The real fun was that was the year of the big Christmas Day snowstorm.  We had extra overnight guests Christmas night due to road closures and a local state of emergency.  Of course cinnamon buns were on the morning after Christmas menu- you know, the half with cayenne on them? My parents were snowed in and my Dad was the only one up when I began rummaging for breakfast foods. Oh how his eyes lit up when he saw the pan of cinnamon buns in the fridge.  I really didn't want to break his heart, but I had to tell him.  He insisted they could not be that bad and in the oven they went.  Of course the cayenne was liberally covered with cinnamon and sugar before they were rolled up and sliced, and really, they were not bad.  More heat and kick to the cinnamon, like the red hot cinnamon candies...

I am glad to say, after making these yesterday, I slept like a baby last night. I just really, really needed to get that recipe out of my head, and the success of these was just a bonus!

These do not contain cayenne, but feel free to add it if you are feeling adventurous ;).

Gluten Free

Corn Free

Allergen Free for: Egg, Soy, Nut, Peanut, Wheat, Shellfish, Fish

Contains Dairy- source: butter, yogurt, milk  for: rising; texture

possible dairy substitutions: I cannot recommend these without the dairy. 
 I will continue to work on a dairy free version for all my dairy free people.

Dry Ingredients:

2 Tbsp sugar
1/4 cup + 2 Tbsp ground Flax
1/4 tsp salt
52 grams tapioca
80 grams white rice flour
78 grams potato starch
70 grams brown rice flour
70 grams sorghum
1 tsp cream of tartar
2 tsp baking soda

6 Tbsp butter

Wet Ingredients:

1 cup yogurt
1/4 cup milk

1.  blend dry ingredients

2.  cut in butter

3.  Working quickly, mix in wet ingredients thoroughly. You want to be quick to get these in the oven because without yeast the baking soda is going to start working as soon as it gets wet and you do not want it to fizzle out before it gets a chance to rise in the oven.

You may need to mix with your hands to get this completely blended.  If the dough is too dry, add more milk a Tbsp at a time. If it is too sticky add potato starch a Tbsp at a time.  The dough will still be wet and slightly sticky.

4.  Place dough on a heavily floured (potato starch) surface.  Flour the top of the dough and roll out, adding more potato starch as necessary, until about 1" thick.

5.  Spread filling and press into the dough.

6.  Roll dough long side to long side and then slice in 2" intervals, placing each roll into a well greased 9"x9" or 9" round pan.

7.  Bake at 375 degrees F for 20-25 minutes, or when the tops are golden brown.

Enjoy!