Thought you could never re-live your memories of biting into a warm gooey Cinnabun at the mall? Boy were you wrong! Ok, you won't be able to find these at the mall (not yet anyways), but after you have the satisfaction of baking gluten free cinnamon buns with Manhattan Blend, you will be taken right back to that happy place!
Orly's Melt-In-Your-Mouth Gluten Free Cinnamon Buns with Cream Cheese Frosting
Yields 6 Large Cinnamon Buns
Recipe uses 1/2 Bag of Manhattan Blend
1 ¼ tsp (4g) dry yeast
1/3 cup plus 2 tablespoons (110ml) warm buttermilk (or whole milk)
3 tbsp plus one tsp (47g) white sugar
1 ¾ cups (280g) Manhattan Blend
½ tsp salt
½ tsp baking powder
3 tbsp (42g) unsalted butter, melted
½ cup (100g) tightly packed light brown sugar
1 ½ tsp (9g) cinnamon
pinch of salt
1 tbsp (15g) butter melted
1.5 oz (42g) Cream cheese (ounces are marked on cream cheese bars)
1.5 tbsp (25g) Whole milk
¾ cup (95g) Icing sugar
Heat: Preheat oven to a temperature of 350º F. Grease a round or square glass baking dish and line the inside with parchment paper.
Mix: In the bowl of a stand mixer with the paddle attachment, combine the warm milk and yeast and let sit for 5 minutes. Add the eggs and sugar and mix on low speed to combine. Add the flour along with the salt and baking powder and mix on medium speed until combined, about 3 minutes. Lastly, add the melted butter and mix through the dough. Dough should feel soft, slightly stretchy and moist but not wet like a batter.
Proof: Turn the dough out onto a work surface floured with Manhattan Blend and kneed into a ball. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top, and cover. Let sit in a warm place (80-100°F) for about 45 minutes until it doubles in size and is soft to the touch.
Filling: In the meantime, make the filling. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix well and set aside.
Shape: Turn the risen dough out onto a heavily floured work surface and sprinkle the top of your dough with flour. Shape the dough into a rectangle by hand, with the long side nearest you. With a rolling pin, stretch the dough into a 9” by 6” rectangle. Brush the surface of the dough with melted butter, leaving 1/2-inch border along the top edge. Generously sprinkle the filling mixture over the part coated with melted butter and press the filling into the dough with your rolling pin or hands. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Using a knife, slice the cylinder into 6 evenly sized rolls. Arrange rolls cut side down in the baking dish. Cover and let sit in a warm place (80-100°F) until it doubles in size, approximately 45 minutes.
Optional: Brush the rolls with melted butter, milk or eggwash before baking for a richer flavor and glossy finish.
Bake: Place the dish in the center of the oven and bake for 30 min or until golden brown. Remove from oven and set aside to cool.
Icing: While the rolls are cooling, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread icing over the rolls. Serve and enjoy!