- 2 Tbsp. butter or margarine, very soft
- 1/2 cup firmly packed brown sugar
- 1-2 Tbsp. cinnamon
- 2 1/2 cups all-purpose gluten-free flour (see note)
- 1/2 cup tapioca starch
- 1 Tbsp rapid rise yeast
- 3 Tbsp white sugar (I used organic raw sugar)
- 1/2 tsp salt
- 2 tsp xanthan gum
- 1 tsp guar gum (I used 1 t vegetarian gelatin)
- 1/4 cup instant vanilla pudding mix (dry)
- 1 tsp baking powder
- 4 Tbsp margarine or butter
- 1/2 cup water
- 3/4 cup milk
- 1 egg, room temperature
- 1 tsp cider vinegar
- 2 Tbsp oil
- 1 tsp vanilla (oops- I forgot this!)
- In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
- Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
- With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
- Allow to mix on medium speed for 3 minutes.
- Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.
- Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.
- Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan.
Pull your chilled cylinder out of the fridge/freezer.
- Using a long piece of dark thread or dental floss, cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up.
- Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
- Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
- Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.
**This is how they looked when I inverted them.
waiting on the photo to upload...
**This is how they looked on the plate. They were oh so yummy!