Aran Goyoaga's cinnamon buns have a crisp brown outside and a pillowy soft, doughy inside that will make you forget they're gluten-free -- and vegan, too. They're the perfect, decadent treat for a holiday or winter morning. GET THE RECIPE ►► f52.co/2KQ9i2A
PREP TIME: 1 hour 30 minutes
COOK TIME: 25 minutes
MAKES: 8
INGREDIENTS:
Cinnamon Buns:
4 tablespoons (55 grams) very soft dairy-free butter, plus more for greasing
2 1⁄4 cups (505 grams) hemp milk or nut milk, heated to 105°F
2 tablespoons (50 grams) honey
1 tablespoon (12 grams) active dry yeast
2 tablespoons (20 grams) psyllium husk powder
2 tablespoons (15 grams) flaxseed meal
1 cup (120 grams) tapioca starch
3⁄4 cups plus 1 tablespoon (120 grams) superfine brown rice flour, plus more for dusting
3⁄4 cups plus 1 tablespoon (120 grams) sorghum flou
4 teaspoons ground cinnamon, divided
1 1⁄2 teaspoons kosher salt
1/3 cup (70 grams) granulated sugar
Glaze:
1 cup (120 g) confectioners’ sugar
2 tablespoons hemp milk or almond milk, at room temperature
1 teaspoon vanilla extract
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