Gluten Free Condensed Milk and Brown Sugar Cinnamon Buns

By flour_arrangements

Tastes like a cross between a Cinnabon and bread pudding.

Ingredients

• Extra:
• 2 tsp dried orange zest
• 3/4 tsp sea salt
• 3/4 cup white rice flour
• 1/2 cup brown rice flour
• 1/3 cup sweet sorghum flour
• 1/3 cup tapioca flour
• 1/4 cup potato starch
• 1/2 tsp guar gum
• 1 tsp xanthan gum
• 1/3 cup sweetened condensed milk
• 3/4 cup buttermilk
• 1/3 cup brown sugar
• 1 1/2 TBSP sugar
• 2 1/4 tsp yeast
• 2 eggs
• 3 TBSP canola oil
• 1/3 about 1/3 cup extra white rice flour for dusting on dough before rolling it out.
• Filling (approximate):
• 4 1/2 about 4 1/2 TBSP brown sugar
• 5-6 TBSP sweet condensed milk
• 1 1/2 tsp white rice flour
• Glaze (approximate):
• 5 1/2 TBSP sweet condensed milk
• 3 1/2 TBSP brown sugar
• 1/2 TBSP vanilla extract
• 1/2 tsp cinnamon
• 3/4 tsp cold water

Details

Servings 8

Preparation

Step 1

Set your oven to 225.

Combine dried orange zest, sea salt, all flours (including tapioca starch), guar gum, xanthan gum and only the brown sugar in a large bowl. Mix well. Set aside.

Heat the buttermilk for about 45 seconds on high in the microwave, then combine it in a large bowl that contains the yeast and 1 1/2 TBSP of white sugar. Set aside for 7-8 minutes, let it proof slightly.

In a small mixing bowl, combine sweet condensed milk, eggs and canola oil, mix well.

Work on the filling, you can combine all of the ingredients in a small bowl (brown sugar, condensed milk and 1 1/2 tsp white rice flour), ending with the white rice flour.

When the yeast is slightly proofed, add the dry flour ingredients to the bowl containing the yeast. Mix just a little, then slowly mix in the remaining wet ingredients (not the filling, just the egg/oil/condensed milk mixture).

Mix together with your hands, use a spoon or flat ended spatula to remove the remaining dough from your hands/fingers.

Wash your hands and dry them. Now get a large piece of aluminum foil (about 18 inches wide) and dust about (more or less) 1/8 cup (or a little more, up to 1/4 cup) of white rice flour on it.

Smooth out the flour evenly on the aluminum, then place the dough on the floured aluminum sheet, add a bit more flour to the top of the dough. Instead of rolling it with a rolling pin, use your hands to massage and gently flatten/smooth the dough so that it's about 1/4 of an inch thick. You want the longer side parallel to the counter, or you.

Now, using a butter knife, apply a light layer of the condensed milk/brown sugar filling on the top of the dough.

Now you can roll up the dough from the bottom up. Use a clean/pregreased knife (you can use a napkin to apply some canola oil on it) to cut about 8 rolls out. Place the rolls in a pregreased oven-safe rectangular baking dish.

Next, fill a cake pan 3/4 of the way full with very hot water. Put it in the oven on the bottom rack, beneath where the buns will bake.

Turn off the oven then place the baking dish containing the buns on the middle rack, above the pan filled with water.

Let the buns rise in the closed (turned off!) oven for about 45 minutes. Then turn the oven on to 375 and leave the buns in there to bake for about 18-20 minutes.


When the buns are still a bit warm (after cooling for about 10 minutes) add the glaze. You can prepare the glaze by combining all of the ingredients in a small bowl then mixing them together with a fork. Drizzle the glaze over the buns.

I sprinkled the buns with more brown sugar and cinnamon before serving them warm :). After they cool completely, store in the refrigerator in an air tight container with a lid. You can heat them up in the microwave for 30 seconds in a damp paper towel the next day.