- 3 cups (7 dl) GF flour (I use King Arthur Flour)
- 2 T potato starch
- 1 T psyllium husk powder
- 1 cup (2.5 dl) coconut or almond milk
- 1 T plus 1 t instant dry yeast (or 50 g fresh yeast)
- 4 T agave
- 1/4 t salt
- 1 egg
- 100 g DF butter (I use plant based Miyoko’s butter)
- 50 g DF butter
- 1/4 cup (1/2 dl) sugar
- 1 T cinnamon
- 1 egg
- Pearl sugar or chopped almonds
Melt the butter and add the milk till it gets finger warm. Pour a little of the heated milk in a cup and add the yeast. Let it sit for a little until the yeast dissolves and then pour it back into the butter/milk mix.
Put the potato starch, psyllium, agave, and salt in a bowl. Add most of the flour (save some for the baking). Pour the milk/butter mix and the egg into the dry ingredients. Mix the dough for a couple minutes (best is if you have an electric mixer) and then let it rise under a towel for half an hour.
Mix the ingredients for the filling.
Move the dough to a baking surface. Cut it in 2 pieces and roll each piece out to a rectangle (put the remaining flour on the surface before rolling it out).
Spread the filling on each rectangle and roll them up. Cut each roll into 10 pieces and put them on a baking tray with parchment paper (or baking cups).
Boil water in a saucepan and put the saucepan on the bottom of the oven. Put the cinnamon buns in the oven until they rise to double size, approx. 30 minutes. The steam from the water helps the cinnamon buns rise faster!
Take out the cinnamon buns and turn the oven on (450 degrees F or 225 C). Brush the cinnamon buns with the whipped egg and sprinkle the pearl sugar or chopped almonds on top. Bake the cinnamon buns for about 10 minutes.
Take out the cinnamon buns and turn the oven on, 450 F/225 C. Brush the cinnamon buns with the whipped egg and sprinkle the pearl sugar or chopped almonds on top. Bake the cinnamon buns for about 10 minutes.