Gluten-Free Cinnamon Buns

Also from Mennonite Girls Can Cook

Ingredients:

• 1 1/3 C (325 mL) warm milk
• 2 tsp (20 g) sugar
• 2 tsp (10 g) unflavored gelatin
• 3 TBSP (40 g) active dry yeast
• 1/4 C (55 g) butter, softened
• 1/2 C (100 g) sugar
• 2 eggs
• 2 tsp (8 mL) vanilla
• 1 C (150 g) potato starch
• 3/4 C (105 g) cornstarch
• 1/2 C (66 g) white bean flour
• 1 C (132 g) white corn flour
• 3/4 tsp (6 g) salt
• 1 1/2 tsp (10 g) xanthan gum
• sweet rice flour

Filling Ingredients:

• butter, softened
• 1 1/2 C (300 g) brown sugar
• 2 tsp (5 g) cinnamon
• 2/3 C (100 g) nuts, chopped (optional)

Directions:

1. Mix together in a cup, the 2 tsp sugar and gelatin. Add warm milk and stir. Add yeast, stir again, and let proof until doubled
2. While waiting for yeast mixture to double, beat butter, add 1/2 C sugar, beat until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla.
3. Mix in proofed yeast.
4. Mix together dry ingredients and add all at once. Beat on high for 2 - 3 minutes.
5. Tape down plastic wrap to counter and sprinkle with rice flour. Turn dough out onto plastic wrap and knead lightly, using only enough rice flour to make the dough not sticky.
6. Roll out to 24 x 10 inches (60 x 25 cm). Spread lightly with softened butter.
7. Mix brown sugar, cinnamon and nuts and spread over the buttered dough, pressing lightly to set it on surface.
8. Loosen plastic wrap, lifting to make easier to roll up dough. Starting on long edge, roll dough as tightly as possible.
9. Pinch the edge of the roll, then cut into 24 slices that are about 1 inch thick, laying carefully in large baking dish, barely touching.
10. Let rise about 40 minutes.
11. Bake at 375 F/190 C until nicely browned.
12. Remove from oven and let rest for 20 minutes.
13. Spread with icing/glaze while warm, if desired.