- In a medium sized bowl mix:
- 2 1/4 tsp yeast
- 1 T. sugar
- 3/4c. warm milk
- 1/2 c. warm(not hot) water
- mix well with a fork and set aside
- In another medium sized mixing bowl mix:
- 4 T melted butter
- 1 egg beaten
- 1 tsp vinegar
- 2 Tbsp olive or vegetable oil
- 1 tsp vanilla
- In a large bowl whisk together:
- 2 1/2 cups all-purpose gluten-free flour (see note)
- 1/2 cup potato starch (not flour)
- 2 Tbsp white sugar
- 1/2 tsp salt
- 2.5 tsp xanthan gum
- 1/4 c dry milk powder
- 1 tsp baking powder
After yeast is foamy, add all wet ingredients (both medium sized bowls) to the dry ingredients,
blend using your hands for three minutes (or a fancy stand mixer...sigh..I don't have one...YES it is totally sticky..make it fun ;)
Spray a round 9" pyrex baking dish or square 9x11 pan with Pam
In a medium sized saucepan mix:
4T. butter
1/2 c. well packed brown sugar
2T corn syrup (I used white either is fine)
1 tsp vanilla
after sugar melts...add 2 T milk or cream
Pour into pyrex bowl or pan
- Take a piece of plastic wrap about 2' long and lay it out on a slightly damp counter top,
- Lay the dough on top of the wrap. Lay another piece of plastic wrap over the top of the dough.
- Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.
- Remove top plastic wrap.
- Filling:
- mix 2 T. softened butter (not melted) with 2 T cinnamon and 1/2 c. tightly packed brown sugar and 1/2 c. rehydrated (soak in hot water until plump) raisins.
- Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long side without any filling,
- so you can seal your roll.
- 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 centre of your finished rolls.
- Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough.
Place slices into the pyrex dish/pan and allow to rise for 30 mins
Bake in a 350 degree F /177 degrees Celsius until brown on the top and firm to the touch..about 30 to 35 mins. Place a cookie sheet under in case it drips and lights the oven on fire like mine did :P when the buns are done..place a cookie sheet on top and flip the whole dish/pan over so the sauce oozes all over, making sticky licky buns. NOTE: if they are still a bit soggy on the bottom (rawish) then pop them in the oven (still upside down ) for a few mins longer :) Enjoy!!!
