Gluten-Free Cinnamon Buns with Cream Cheese Icing

December 24, 2014

In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!

Now, I’d like to introduce my fourth guest and their new cookbook!

WHO: Jeff Hertzberg, M.D., and Zoë François, Artisan Bread in 5
BOOK: Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
RECIPE: Gluten-Free Cinnamon Buns with Cream Cheese Icing
To get started on this recipe, make Flour Mixture #1 from their cookbook and make the Gluten-Free Brioche Dough (below). Then, you’re ready to make the cinnamon buns!

Gluten-Free Brioche Dough from Gluten-Free Artisan Bread in Five Minutes a Day

Makes about 4½ pounds of dough, enough for three recipes of the cinnamon buns below, or other treats from the book. The recipe is easily doubled or halved.

Dough Ingredients Volume (U.S.), flour packed into measuring cups Weight (U.S.) Weight (Metric)
Mixture #1: Gluten-Free All-Purpose Flour (don’t use commercial flour mixtures, come to GFBreadIn5.com/GFmix 2 cups 11 ounces 300 grams
Cornstarch 4½ cups 1 pound, 6½ ounces 640
Xanthan gum or ground psyllium husk 2 teaspoons — —
Granulated yeast1 1 tablespoon 0.35 ounce 10 grams
Kosher salt 1 to 1½ tablespoons 0.6 to 0.9 ounce 17 to 25 grams
Milk, warmed (100°F or below) 2¼ cups 1 pound, 2 ounces 510 grams
Large eggs, lightly beaten 4 8 ounces 225 grams
Honey 1 cup 12 ounces 340 grams
Unsalted butter, melted, plus butter for greasing the pan 1½ cups (3 sticks) 12 ounces 340 grams
Pure vanilla extract 1 tablespoon ½ ounce 15 grams
Egg wash (1 egg beaten with 1 tablespoon of water)
  1. Mixing and storing the dough: Whisk together flour, cornstarch, xanthan gum (or psyllium), yeast, and salt in the bowl of a stand mixer, or in any 5-quart bowl, or any lidded (not airtight) food container.
  2. Add the milk, eggs, honey, melted butter, and vanilla, and mix with a spoon or a heavy-duty stand mixer fitted with the paddle. Ingredients must be very well-mixed or buns will be dense.
  3. Cover (not airtight), and allow to rest at room temperature until dough rises, approximately 2 hours.
  4. Refrigerate in a lidded (not airtight) container and use over the next 5 days, the dough can be used as soon as it’s thoroughly chilled. Or freeze for up to 3 weeks in desired portions and thaw in the refrigerator overnight before use.

Enter for your chance to win: Share your favorite bread to eat (bagels, cinnamon-raisin bread, etc.)  in the comments below.*

gluten-free bread

*The winner will be selected at random on Monday, January 5, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

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Gluten-Free Cinnamon Buns with Cream Cheese Icing

Yield: 8 Buns

Ingredients

The Buns:

1½ pounds (small cantaloupe-sized portion) gluten-free brioche dough

¼ cup granulated sugar

¼ cup well-packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon grated orange zest

3 tablespoons unsalted butter, melted

Cream Cheese Icing:

6 ounces cream cheese, at room temperature

? cup confectioners’ sugar

3 tablespoons heavy cream

1 teaspoon pure vanilla extract

½ teaspoon grated orange zest

Instructions

  1. Dust the surface of the dough with rice flour and pull off a 1½- pound (small cantaloupe-sized) piece. Dust the piece with more flour and quickly shape it into a ball.
  2. Press out the dough into a ¼-inch-thick rectangle. As you press out the dough, use enough flour to prevent it from sticking to the work surface.
  3. Mix together the granulated sugar, brown sugar, cinnamon, and orange zest. Brush melted butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture over the butter. Starting with the long side, roll the dough into a log and pinch the seam closed.
  4. Using a very sharp serrated knife or kitchen shears, cut the log into 8 equal pieces and arrange on a baking sheet lined with parchment paper, so that the swirled cut edge is facing upward and they are at least 2 inches apart. Cover loosely and allow to rest for 1 hour.
  5. Fifteen minutes before baking, preheat the oven to 350°F.
  6. Bake the buns for about 30 minutes, or until golden brown and set in the middle.
  7. While the buns are baking, prepare the cream cheese icing by mixing all the ingredients in a bowl. Spread the icing over the buns after they come out of the oven.
  8. Allow to cool on a rack before serving.

Notes

Recipe used with permission of the authors of Gluten-Free Artisan Bread in Five Minutes a Day, ©2014, Jeff Hertzberg and Zoë François

https://silvanaskitchen.com/gluten-free-bread-in-five-minutes-a-day/

Silvana Nardone

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