Gluten Free Cinnamon Buns are perfect for Easter Breakfast, Christmas brunch, or anytime you'd like a sweet treat! A soft, fluffy roll is layered with cinnamon, butter, and coconut sugar. Cream cheese frosting spread over the top takes it to a whole new level!
Combine the honey and warm water, ideally in the bowl of a stand mixer. Sprinkle the yeast over top, and let it sit 5 to 10 minutes.
Meanwhile, whisk together all of the dry ingredients in another bowl.
Line a baking pan with parchment paper.
Once the yeast mixture has set and the yeast is looking a little bubbly or frothy, give it a quick stir. Add the eggs and vinegar to it, and beat for a minute or two until the mixture is frothy.
Add the dry mixture to the wet mixture and beat for 3 to 5 minutes on medium-low speed with the medium mixing paddle of a stand mixer, if you have one.
Add the oil, and beat another minute or two until you have a smooth, but moist batter.
Shaping and Filling
Spread out the batter with a spatula onto a well-oiled sheet of parchment paper into a rectangle approximately 9" X 14" (23 cm X 35 cm).
Sprinkle the coconut sugar evenly over it all. Then, sprinkle on the cinnamon. Finally, drizzle melted butter over the sugar and cinnamon.
Very carefully, using the spatula to keep the batter scraped away from the parchment and starting on a long side, roll the dough into a log shape. Because this batter is so moist, this "rolling" really amounts to about three "folds."
With a string of dental floss, carefully slice each of 12 rolls and place them, just barely touching, into the parchment-lined baking pan. They won't look quite as perfectly uniform as regular cinnamon rolls, but you'll be rewarded with lovely soft, fluffy, gluten free rolls!
Cover the rolls with oiled plastic and let them sit in a warm room to rise until about 50% larger in volume, 45 to 60 minutes. Preheat the oven to 350°F (177°C).
Bake the cinnamon rolls for 20 minutes, or until they reach an internal temperature of 190°F (88°C).
Allow your cinnamon rolls to cool for about 10 minutes. Spread them with frosting and enjoy them warm!
For optimal rising of yeast dough, 80°F to 90°F (27° - 32°C) is a perfect temperature range. If your room isn't that warm, it will just take a little more time. It's important to protect your rising bread or buns from any possible cold drafts.
While yeast should be refrigerated to keep it fresh, it needs a warm, wet environment for activation. The temperature range of 110°F - 115°F (43°C - 46°C) is ideal for the liquid. If the water is too hot, it will kill the yeast, and it won't work. Honey is added to feed the yeast and give it something on which to grow.
If you don't have a stand mixer, mix the batter very well by hand. Use a hand mixer for the frosting.