cinnamon buns

I am so glad I have been able to replicate this recipe into a gluten free and sugar free version as I looove cinnamon buns!! Will start working on a vegan version, but if I have to use hydrogenated fat I might as well use butter. The consistency of this cinnamon buns is fluffy and soft, it just takes a bit of patience to roll them, but apart from that they are very easy to make. enjoy!!

PREPARATION & COOKING TIME: 45mins

INGREDIENTS for 8 buns:

For the dough:

160ml coconut milk

1 sachet of dried yeast (7gr)

1 teaspoon casetr sugar (for the yeast foaming)

200gr GF self raise flour

30gr almond flour

1/2 teaspoon bicarbonate of soda

30gr xylitol

1 teaspoon baking powder

1 1/2 teaspoons xanthan gum

1 egg

40gr sunflower oil

1 teaspoon vanilla essence

1/4 teaspoon salt

For filling:

75gr butter

45gr xylitol

2 teaspoons cinnamon

• preheat oven at 325F/ 160C
• in a large glass place the yeast and caster sugar
• warm up the coconut milk to body temperature (so if you place your finger in the coconut milk, you don’t feel it neither cold nor hot)
• add the warm coconut milk to the glass and allow the yeast to foam
• at the same time, mix the flour, xylitol, baking powder, bicarbonate of soda, xanthan gum and salt and mix well with a spatula
• in another bowl beat the egg with the sunflower oil and vanilla essence
• once the yeast has foamed, add the yeast mixture and egg mix into the flour and combine well, till liquid is absorbed
• now layer cling film on the working surface, cover the cling film with potato or tapioca flour, place the dough on top of it
• then cover the dough with another layer of cling film and start rolling the dough
• you want to create an A4 size paper rectangle
• remove the top layer of cling film
• with a knife or spatula combine the butter with the cinnamon and xylitol
• spread the cinnamon butter on the dough (make sure it is very soft)
• replace the cling film on top and rest the dough for 5-7mins to allow the dough to rise
• once risen, remove the top layer of cling film and using the cling film at the bottom, start rolling the dough from the longer side into itself and use the cling film to help you rolling the dough and to lift it
• once the dough is rolled, cut in half, then another half and then another half until you have 8 equal pieces
• butter and line a 24x18cm baking tray and place 4×2 rolls in it
• bake in oven for 25mins
• once they are out allow to cool for 5 mins, then if you want you can add frosting, but i didn’t as want to keep them sugar free

NUTRITIONAL VALUE PER PORTION
energy kcal	216.7
fat	14.1
of which saturated	4.9
carbohydrates	20.0
of which sugars	2.2
fibre	0.8
protein	6.5
salt	0.2