INGREDIENTS: MAKES APPROX. 18 LARGE CINNAMON ROLLS (these do freeze well)
BINDER:
-- non-dairy Milk, Preferred Full Fat Coconut Milk, or Oat Milk
-- 7 tsp. Light Olive Oil
-- 2 TBSP lime juice (Juice of approximately 1/2 small lime) FOR THE RISE: THIS DOES NOT FLAVOR THE DOUGH (if you want to flavor the dough you can add citrus zest to the flour mixture.)
-- 100 grams finely ground flaxseed meal
SCALD:
-- 160 grams Sorghum Flour (OR 160 grams of your favorite flour blend)
-- 1 - 1&1/2 cups boiling water
FILLING:
-- 1 cup brown sugar
-- 1 TBSP. cinnamon (more to taste)
DOUGH:
-- 320 grams white rice flour +240 grams tapioca flour (OR 560 grams of your favorite flour blend)
-- 2/3 cup white sugar
-- 6 TBSP finely ground flaxseed meal
-- 2 tsp baking soda
-- 4 tsp Cream of Tartar
-- OPTIONAL : 4 TBSP. CITRUS ZEST TO ADD CITRUS FLAVOR TO DOUGH
FOR KNEADING & ROLLING DOUGH:
-- SILICONE MAT OR LARGE SHEET OF PARCHMENT PAPER
-- ROLLING PIN (PREFERABLY SILICONE)
-- EXTRA TAPIOCA FLOUR (YOU CAN ALSO USE YOUR GF FLOUR BLEND, BUT IT COULD MAKE THE DOUGH GRITTY)
-- 2 TBSP non-dairy milk or water TO WET DOUGH, DO NOT MIX IN
FOR BAKING
-- GREASED & FLOURED 9 X 13 PAN (OR YOU CAN USE MUFFIN TINS)
-- EXTRA NON-DAIRY MILK
-- FOIL
-- PAN OF HOT WATER
GLAZE: VANILLA OR CITRUS
VANILLA GLAZE:
-- 2 cup powdered sugar
-- 2 tsp vanilla extract
-- 2 - 4 TBSP alternative milk or water
CITRUS GLAZE:
-- 2 cup powdered sugar
-- 2 -4 TBSP lime or lemon or orange juice
-- 1/2 tsp lime zest or lemon zest or orange zest
PREP DIRECTIONS:
1. GREASE & FLOUR a 9 x 13 pan. SET ASIDE.
2. PUT A SECOND PAN, LARGE ENOUGH TO HOLD 2 - 3 CUPS WATER, ON BOTTOM RACK OF COLD OVEN.
3. PUT 4 CUPS WATER ON STOVE TO BOIL (TEA KETTLE OR SMALL POT).
4. ACTIVATE BINDER: in separate bowl WHISK TOGETHER MILK, OIL, FLAXSEED MEAL, & LIME JUICE. SET ASIDE.
5. MIX SCALD: in separate bowl CAREFULLY MIX TOGETHER 160 GRAMS SORGHUM (OR FLOUR BLEND) & 1 CUP BOILING WATER. ADD MORE WATER AS NECCESSARY JUST UNTIL ALL THE FLOUR IS WET. YOU WANT THIS TO FORM A THICK PASTE, LIKE VERY THICK INSTANT MASHED POTATOES.
6. PUT REMAINING 2-3 CUPS HEATED WATER IN PAN ON BOTTOM SHELF OF OVEN. BE CAREFUL PUSHING IT IN, THE WATER WILL SLOSH
7.START OVEN - SET TEMP TO 350
8. MIX FILLING: IN SEPERATE BOWL, COMBINE BROWN SUGAR AND CINNAMON. SET ASIDE.
9. MIX DRY INGREDIENTS FOR DOUGH: WHISK TOGETHER WHITE RICE FLOUR & TAPIOCA FLOUR (OR 560 GRAMS OF YOUR FLOUR BLEND), SUGAR, GROUND FLAXSEED MEAL, BAKING SODA, CREAM OF TARTAR, AND OPTIONAL CITRUS ZEST.
6. PLACE DRY INGREDIENTS IN STAND MIXER.
7. ADD SCALDED FLOUR TO DRY INGREDIENTS IN MIXER.
8. MIX UNTIL SCALDED FLOUR 'MELTS' OR 'DISAPPEARS' INTO DRY INGREDIENTS.
9. ADD BINDER TO STAND MIXER. MIX UNTIL ALL DRY INGREDIENTS ARE WET AND BLENDED. THE DOUGH WILL LOOK WET AND STICKY.
BUILDING BUNS:
10. DUST A SILICONE MAT (OR A LARGE SHEET OF PARCHMENT PAPER) WITH TAPIOCA FLOUR
11. DUMP DOUGH ONTO FLOURED SURFACE. LIGHTLY KNEAD DOUGH. CONTINUE TO SPRINKLE WITH FLOUR AND KNEAD 6-8 TIMES. YOU DON'T WANT TO KNEAD IN TOO MUCH FLOUR OR THE BUNS WILL GET TOUGH AND DRY. THE END RESULT SHOULD BE A SOFT DOUGH THAT IS NO LONGER STICKY ON THE SURFACE WHEN ROLLING, BUT IS STILL SOFT.
12. DIVIDE DOUGH IN HALF. SET HALF ASIDE. IF CUT SIDES ARE STICKY, KNEAD EACH HALF ONCE MORE.
13. ROLL 1ST HALF OF DOUGH INTO RECTANGLE (APPROXIMATELY 9-10 INCHES BY 14-16 INCHES OR A LITTLE LARGER THAN YOUR 9 X 13 PAN - NO NEED TO SWEAT BEING EXACT BUT DECIDE ON HOW MANY ROLLS YOU ARE MAKING AND WHETHER YOU ARE CUTTING ON THE LONG EDGE OR SHORT EDGE. I CUT 9 1-INCH WIDE ROLLS ON THE SHORT EDGE TO GET LARGER ROLLS WITH MORE SWIRLS. CUTTING ON THE LONG EDGE WILL YIELD APPROX. 12 SMALLER ROLLS, WHICH IS GOOD FOR FEEDING A CROWD OR WHEN SERVING WITH A LOT OF OTHER FOODS)
14. USING PASTRY BRUSH, BRUSH DOUGH WITH 1 TBSP MILK OR WATER.
15. EVENLY COAT DOUGH WITH FILLING.
16. USING PASTRY CUTTER, OR KNIFE, CUT DOUGH INTO STRIPS ALONG EITHER THE SHORT EDGE FOR LARGER BUNS, OR THE LONG EDGE FOR SMALLER BUNS
17. PLACE BUNS IN 9 X 13 PAN. ARRANGE SO THEY ARE CLOSE TOGETHER, BUT THEY DO NOT NEED TO BE TOUCHING. THE FIRST AND LAST ROLL SHOULD BE PLACED CUT SIDE UP TO HIGHLIGHT THEIR ROLLS. 3 BUNS X 6 BUNS WILL YIELD 18 LARGE BUNS.
18. REPEAT STEPS 13-17 WITH SECOND HALF OF DOUGH.
19. WITH EXTRA NON-DAIRY MILK, DRIZZLE 1-2 TSPS MILK ONTO THE TOP OF EACH CINNAMON BUN TO SLIGHTLY MOISTEN. THE MILK WILL FILTER AND RUN INTO BOTTOM OF PAN.
20. SPARINGLY DRIZZLE ADDITIONAL NON-DAIRY MILK INTO ANY DRY SPOTS IN THE BOTTTOM OF THE PAN.
BAKING BUNS:
21. LIGHTLY COVER PAN WITH ALUMINUM FOIL.
22. PLACE PAN IN 350 F OVEN, ABOVE STEAM PAN OF WATER.
23. BAKE 30 MINUTES.
24. AFTER 30 MINUTES, CAREFULLY REMOVE STEAM PAN AND FOIL.
25. MOVE ROLLS TO BOTTOM RACK.
26. BAKE UNTIL REMAINING MILK IS ABSORBED AND CENTER OF CENTER BUN HAS REACHED A TEMPERATURE OF 200 F. (APPROXIMATELY AN ADDITIONAL 10-20 MINUTES BUT COULD BE LONGER DEPENDING ON HOW WET YOU GOT YOUR PAN)
27. LET ROLLS COOL 10 MINUTES, THEN FLIP PAN ONTO COOLING RACK.
SERVING & STORING BUNS:
28. MIX GLAZE.
29. DRIZZLE GLAZE OVER TOPS OF CINNAMON BUNS WITH GLAZE, JUST BEFORE SERVING.
30. BUNS CAN BE GENTLY REHEATED IN A 250 F OVEN. BE SURE TO COVER WITH FOIL TO PREVENT THEM FROM DRYING OUT.
31. BUNS CAN ALSO BE GENTLY WRAPPED AND FROZEN. CUT BUNS APART IF YOU WANT TO THAW ONLY ONE AT A TIME.
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