Strawberry Rhubarb Cinnamon Buns

You saw me make them on Instagram yesterday and were just as shocked as I was.

A gluten-free dough that successfully rises to turn out a doughy, yummy roll made of love?!

Fuck ya!!

I’m so jazzed to have concocted this recipe you have no idea. It only came to be from piecing all kinds of recipes together from here or there. A serendipitous moment of the right ingredients all in the right place at the right time!

You gluten-free Moms know what I’m talking about, right?

Like, it’s Thursday and I think I’ve been to the market 4 times already this week. Having all the things it takes to make a gluten free treat can be tricky; but having everything on hand to make it delicious and COMPARABLE TO A WHEAT-FILLED TREAT? Go buy a lottery ticket, because it must be your lucky day.

Here are the deets you need to know before you start.

1. It’ll never be as good as mine because I used my Mum’s homemade strawberry rhubarb jam #sorrynotsorry

2. Use a thread to cut the rolls so you don’t squish them.

3. Cornstarch is to tapioca powder is to arrowroot powder…. so chill and substitute if you need to.

4. Warm your oven to 200 for five minutes then turn it off. Let buns rise in warm-ish oven.

5. No whining! They are not that much work 😘

xoxo,

Strawberry Rhubarb Cinnamon Buns

click to PRINT RECIPE

Karina Lanting | February 14, 2019

• prep time: 45 minutes
• cook time: 30 minutes
• total time: 1 hour 15 minutes

Servings: 12 cinnamon buns

Ingredients:

Topping:

• 1/4 cup butter
• 1/4 cup strawberry rhubarb jam
• 1/4 cup brown sugar
• 2 tbsp corn syrup
• 2 tbsp coconut milk
• 1 tsp vanilla
• 1/2 tsp salt Filling:
• 1/2 cup strawberry rhubarb jam Dough:
• 1 2/3 cup brown rice flour
• 1 cup cornstarch
• 1/3 cup sorghum flour
• 1/4 cup almond flour
• 1 tbsp xanthan gum
• 1 tbsp fast-rising yeast
• 2 tbsp sugar/maple syrup
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup water
• 1/4 cup butter
• 1 egg
• 3/4 cup almond milk
• 2 tbsp vegetable oil
• 1tsp vanilla

Method:

1. Combine topping ingredients in small pot on stovetop. Bring to boil first four ingredients and reduce heat, adding vanilla, milk & salt after boil. Pour into baking dish.
2. Combine dry ingredients in bowl of your stand mixer. Mix to combine. Meanwhile measure water and butter in 2 cup glass measure and microwave for 30 seconds or until butter melts. Add remaing wet ingredients to water butter mixture and whisk. Slowly pour wet into dry, once combine beat on medium for 3 minutes. Dance Party.
3. Scrape dough onto plastic wrap approximately 12x16 inches and sprinkled with 2 tbsp of sugar. Roll out to rectangle with additional plastic wrap on top of dough. Remove top plastic wrap, spread filling over dough except bottom 1 1/2 inches closest to you for seam.
4. Roll dough from top of dough towards you with help of plastic wrap underneath. Once log has formed, cute 1 1/2 inch rolls with a long piece of dark coloured thread. Do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. Place cinnamon buns in the prepared pan, with cut side up. I like to place a sheet of plastic wrap over the top, and flatten buns down to about 1″ high.
5. Allow the buns to rise in a warm, draft free place for about 30-40 minutes, or until nearly double in size.
6. Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown. Allow to cool for about 5 minutes before inverting on a serving tray, letting the syrup run down over the rolls.
7. If you’re feeling extra…decorate with some cream cheese frosting and some cute strawberry cutouts for the win!

These are best served warm, but reheating for a few seconds at a day old is great as well.

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