GF Sticky Buns (Cinnamon Rolls)

 

And here is your Thanksgiving weekend surprise, for when you're sick of cooking, but you still want a little something special for breakfast with your family. The directions make it seem like a lot of effort, but they are actually pretty easy to make. They are pretty fluffy all things considered. Enjoy!!

Ingredients
Dough
2 tablespoons shortening or butter
1/4 cup sugar
2/3 cup of milk, luke warm
1 packet yeast (about +1 tablespoon)
1 egg, room temp
1/4 cup plus 2 TBSP canola oil
1/2 cup potato starch
1 cup corn starch
1/2 cup all-purpose GF flour
1/4 teaspoon baking soda
2 1/2 teaspoons xantham gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
 

1 - 2 tablespoons sugar (for sprinkling on your plastic wrapped pastry board)
 

Filling
1/2 cup brown sugar
1 1/4 teaspoons cinnamon
1/3 - 1/2 cup chopped nuts - optional
 

Glaze
3⁄4 cup powdered or confectionary sugar
1 teaspoon vanilla extract
milk to thicken
 

Directions
Dough/Filling
Measure warm milk and add yeast to milk. Whisk well to fully dissolve, cover and set aside for about 10-15 minutes (you may need to re-whisk prior to using). Mix brown sugar, cinnamon, and nuts in a small bowl and set aside.
 

In mixing bowl, combine shortening and sugar. Mix well. Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft and hold well.
 

Take a piece of plastic wrap and lay it out so it covers a 12" x 16" rectangle. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly retangular pancake (reposition plastic wrap if needed). Use a rolling pin to roll out the dough in between the two layers of wrap. Remove top piece of wrap. 

Spread filling evenly across dough's surface. (Note: Leave about a 1 1/2" sugar free on three outside edges -- two short and one long -- because when you roll the dough all the sugar shifts and fills this in; otherwise all the sugar spills out). Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. 

Cut off or trim up the irregular ends of your "log". Then cut into eight to ten slices of similar size, about 1-1 1/2" wide. Place rolls into a greased round glass pie pan.
 

Preheat oven to 375 degrees. Bake approximately 20-30 minutes, until tops are lightly browned and bottoms are thorougly cooked.

Glaze

Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls if desired.

You can make these buns the night before and stop short of baking them (make the glaze while baking). Wrap them up in their dish and leave on the counter or fridge for the night. The next morning bake them and they come out just the same (leaving them out over night let's them rise a little bit).
 

*Yields eight to ten rolls