Gluten-Free Frosted Cinnamon Bun Mix

Introducing our gluten-free cinnamon bun mix! These cinnamon buns are so therapeutic to make. Rolling the fragrant dough, spreading it with the creamy cinnamon filling, rolling it up, slicing it, and finally placing the beautiful rolls in the pan is incredibly satisfying. We wanted to share this joy with you! 12.1 oz plastic-free bag, makes 6 large buns or 12 small ones. 1-week lead time for pre-orders. Comes with vanilla icing and cinnamon filling.

Ingredients:
Non-GMO Gluten-Free Flour(Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), Sugar, Organic Psyllium Husk, Saigon Cinnamon, Yeast, Brown Sugar, Icing Sugar(Sugar, Cornstarch), Baking Powder(Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Xanthan Gum, Organic Natural Vanilla Flavor(Acacia Gum, Natural Flavors), Salt.

Baking Instructions:

You’ll need:
1 egg
1/4 cup(54g) vegetable oil (or melted dairy-free butter)
149g warm water(1/2 cup+2 tbsp)

To mix with the filling:
2 tbsp(30g) water
2 tbsp(27g) and 1 tsp vegetable oil/melted vegan butter

To mix for the glaze:
1/4 cup powdered sugar
1 tbsp(15g) water
2 tbsp(27g) vegetable oil(or melted butter)

Directions:
Pour cinnamon bun mix into a bowl. Add the egg, oil(or melted butter), and water. Blend the mixture with a mixer, dough hook or spatula until it forms a well-blended wet dough. Knead with a dough hook or your hands for 5-7 minutes. It should be stretchy but still wet and sticky at the end of this.

Empty the cinnamon filling packet into a bowl. Add the water and oil/melted butter into it and mix until well blended. Set aside. It should be wet and smooth. Preheat oven to the warm setting.

Sprinkle a silicone mat or other clean surface with cornstarch. Dust your hands with cornstarch. Take dough out of the bowl and put it onto the silicone mat. Use rolling pin to roll the dough into a rectangle 1/2 inch thick and 6 inches wide for 6 large cinnamon rolls. If you prefer 12 mini ones, roll into a rectangle 12 inches wide and 1/4 inch thick. Spread the cinnamon filling evenly across the top of the dough.

Cut the dough lengthwise into 1-inch wide strips. Roll up each strip starting from the end nearest to you. Place each roll aside until done rolling up all strips. Place rolls into the baking pan, either side up. Sprinkle with water or cover with cellophane to keep moisture in. Turn the oven heat off and place the rolls inside to rise. Leave them for 45 minutes or until they have grown nearly double in size. Do not leave them in the warm oven for more than 2 hours.

Once they have risen, take them out and uncover them. Preheat the oven to 350f. Optionally, you may drizzle 50g of dairy-free heavy cream or water on top of the cinnamon rolls before baking. This makes them extra moist and rich. Bake in the preheated oven for 22-24 minutes or until golden at the tops and passing the toothpick test.

Rolls drenched in cream will stay light beige/gold at the top but are still done once they pass the toothpick test.

While rolls are baking, prepare vanilla icing. Put 1/4 cup powdered sugar into a bowl. Add the water and oil/melted vegan butter. Mix until well blended, a hand mixer is preferable for this. When the rolls are done, let cool then spread the icing on top. All done!