What lovely Sticky Buns You Have!
If you have ever walked past a Cinnabon franchise you will be hard pressed not to notice the snaking queue of people intoxicated by the heady scent of cinnamon and yeast and sugar. In fact, you may even be lured to the end of the line to partake.
The combination is lethal. Cinnamon + yeast + burnt sugar. Certainly to die for in my book!
But most mass-produced bakery items are full of stuff that we would prefer not to think about. Additives that make the bread lighter, whiter, softer and more shelf stable. So accustomed to these ideals, its hard not to be disappointed with home-baked breads – especially gluten-free breads!
Now that the humble doughnut has been reinvigorated to trendsetter, I’m predicting that cinnamon buns are going to be the next big THING! Whilst we don’t have Cinnabon bakeries here in Australia, our local bakeries have been producing modest coffee scrolls and cinnamon scrolls for ever – they were always my favourite. Plastered with either white fondant (coffee scrolls) or pink (cinnamon scrolls), they may be studded with the odd walnut or sultana for garnish.
This recipe was a long time coming! I have been playing around with it for weeks trying to get it right. My dog is surely sick of gobbling up the reject attempts
and his poo production definitely increased! I was aiming for a bun that was soft and sweet and cinnamony – one that I felt was just as good an imposter for the ‘real deal’!
Most gluten-free bread recipes have a very gooey dough that would be impossible to roll out and fill, let alone, roll up! The gooey-ness of the dough enables the finished bread to stay soft and moist. I was also trying to avoid using a commercial gluten-free flour as pre-mixed varieties tend to vary greatly. Anyway, I have come up with a blend of rice and starches that work – feel free to substitute a commercial gluten-free flour – I tested this with the Orgran brand but can’t vouch for any other*. Don’t be put off by the length of this recipe; there are a few components to it, but if done in the listed order, you will not have to wash your TM bowl – except at the end of course!
Like a lot of gluten-free baked goods, these are best, straight out of the oven. Make them on a day when you pottering around at home and then relax in the afternoon with a cup of tea and one of these – just don’t burn your self on the hot caramel in your haste!
200g white rice
350g brown rice
60g tapioca starch
80g potato flour
Mill the white rice for 2 minutes on SP 10 and set aside. Mill the brown rice for 2 minutes on SP 10 and add the white rice flour and buckwheat.
Mill again for 2 minutes to ensure it is very fine with no grittiness. Add the tapioca and potato flours and mix well. You will have 750g of gluten-free flour mix. For this recipe you will need half: 375g.
Next make the cinnamon butter:
30g rapadura sugar
1 teas cinnamon or 2 drops cinnamon oil
Mix well on SP 5 for 10 seconds. Set aside.
Next make the caramel sauce:
50g rapadura sugar
60g fresh dates, pitted 60g butter
50g maple syrup
1 teas vanilla extract
1 pinch salt
Grind the sugar and dates on SP 9 for 10 seconds. Add the rest of the sauce ingredients and cook for 3 minutes on SP 2 at 90°C. Pour into a 24cm square pan that has been lined with baking paper.
Without washing the bowl make the bun dough:
1 egg white
30g olive oil
90g hot water
Blend all of the wet ingredients on SP 5 for 10 seconds. If you used hot water, the mix should be warm and the butter melted.
375g flour mix – see above
100g maize cornflour
2 teas guar gum (or xanthan gum)
1 scant tab instant yeast
2 teas baking powder
Add the dry ingredients to the wet mix and blend on SP 5 for a few seconds to combine. Set to the wheat function and knead for 2 minutes . The mix will get firmer but be still quite sticky.
Place a piece of baking paper on the bench-top and grease with oil. Using oiled hands, spread the dough into a rectangle about 1.5cm thick. Spread with the cinnamon butter and using the paper, roll the dough like a Swiss roll.
It should come away nice and cleanly. Slice into 8 thick slices and place into the pan on top of the caramel. Leave in a warm place to prove for about 30 minutes.
Bake in a 165°C oven for about 25 – 30 minutes. The scrolls will be golden on top and smell delicious! Leave in the pan for 10 minutes before lifting out with the baking paper. Flip onto a plate and peel the baking paper away, revealing a sticky golden mass of caramel cinnamon buns! Enjoy straight away with lots of butter!
*If you do use a pre-mix, omit the guar gum as it will already have it in it.
**Spoiler Alert – Don’t read any further if you love Cinnabon!**
The average cinnabon bun contains nearly 900 calories & 60g sugar! The listed ingredients on their website are:
Enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, brown sugar, palm oil, milk, soy bean oil, yeast, salt, whey, soy lecithin, cinnamon, powdered sugar, vegetable mono and diglycerides, sodium benzoate, vitamin A palmitate, cream, cream cultures, carob bean gum, corn starch, natural and artificial flavour.
It may also contain: Egg white, whole eggs, buttermilk, molasses, sodium stearoyl lactylate, buttermilk, azodicarbonamide, beta carotene, high fructose corn syrup (glucose-fructose), wheat protein isolate (wheat gluten lactic acid, sulphites), vital wheat gluten, hydroxpropyl methylcellulose, acetylated tartaric acid esters of mono and diglycerides (datem), baking soda, xanthan gum, guar gum, beta carotene, glucono delta-lactone, citric acid, propionic acid, enzymes (amylase), ascorbic acid sorbitan monostearate, cellulose gum, potassium sorbate, soy oil, polysorbate 60, lactic acid, artificial colour.