I always loved cinnamon buns (without the icing, just too sweet) so here’s another recipe I have tweaked to make gluten and yeast free and which makes for a perfect substitute. I make it often on weekend mornings (it takes about 15 minutes to make) but it would make a wonderful treat for the holidays as well.
For the dough:
1 1/4 cups Bob’s Red Mill sweet rice flour or brown rice flour
1/2 cup Bob’s Red Mill potato starch (NOT potato flour)
1/4 cup Bob’s Red Mill tapioca starch
1 teaspoon Bob’s Red Mill xanthan gum
3 teaspoons baking powder
1/4 cup grass-fed butter (my favorite is Kerrygold)
1/2 cup water
salt to taste (if desired)
For the filling:
1 tablespoon melted butter
sugar & cinnamon to taste
1/4 cup raisins or chopped dried fruit or nuts (chopped dried apricots are my favorites)
In a bowl, combine the dry ingredients. Cut the butter into the dry ingredients until it resembles crumbs. Add water and mix with a fork until the dry and wet ingredients are almost fully blended. Then grab dough with hands and knead lightly in bowl or floured surface until the ingredients are all well blended and the dough turns into a soft ball (the warmth of your hands will help to melt the butter a little). There’s no need to truly knead this though as there’s no gluten in it.
Roll the dough out (to about 1/8 inch thick) on a well floured hand towel or wax paper. Spread melted butter on top, then sprinkle with cinnamon and sugar to taste and evenly distribute the dried fruit or nuts on top. With the help of the paper or towel, slowly roll the dough without pressing hard. Once it is rolled out, cut into 1/2 inch slices and place on a greased baking sheet. Bake at 425 degrees Fahrenheit for 20-25 minutes.
Enjoy with butter or your favorite jam.