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Amy's Orange Cinnamon Buns - The CooK'n Coach

Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Amy’s Orange Cinnamon Buns

Amy’s Orange Cinnamon Buns

 

Ok, this one is a winner…truly a 5 star. We travel so much and the one smell I can’t get enough of is the aroma of the warm cinnamon buns in the airport. They get me every time. It wasn’t until my cousin Amy asked me to come up with a gluten-free recipe that I even considered entertaining the thought of ever tasting these delicious treats in my home or mouth again. Her idea was an orange cinnamon bun and I set to work!

I was a little scared to use all my special gluten-free flours to experiment making these and then having the whole thing flop.. BUT, now with confidence, I can say,  Amy’s Orange Buns came out wonderful! Thanks, Amy for this great idea which helps me stroll by those airport buns knowing I have a healthy, tasty, amazing recipe of my own! Enjoy these babies with a cup of your favorite tea during this beautiful fall season…or actually, anytime you get the urge!

I was so impressed with how this dough came out that I created a couple of other recipes with it (and a few tweaks). Savory Breakfast Rolls and Dinner or Hamburger Rolls. Check these recipes out as well. Yummy breakfast treats that freeze and heats up nicely!

Amy's Orange Buns

September 24, 2018
: 8-10
: 1 hr 30 min
: 30 min
: 2 hr
: Medium

By:

Ingredients
  • Dough:
  • 1 cup cassava flour
  • 1/2 cup almond flour
  • 1/2 cup potato FLOUR (not starch. If you don’t have it use an additional 1/2 cup almond flour)
  • 1/4 cup arrowroot
  • 1/4 cup tapioca starch
  • 2 1/2 tsp of active dry yeast
  • 2 1/2 tsp baking powder
  • 1 tsp Himalayan salt
  • 1 tbsp phylum husk
  • 1/2 tsp allspice
  • Wet Ingredients:
  • 2 eggs (1 is for brushing the top of your the rolls during cooking. This is optional)
  • 2 Tbsp honey
  • 1/2 cup melted ghee or olive oil
  • 2 cups warm water (100 degrees)
  • 1/2 cup dairy-free milk (almond, cashew, coconut, etc.)
  • Filling:
  • 2 Tbsp orange zest (remove from oranges before you juice them)
  • 3/4 cup fresh orange juice (2 oranges juiced)
  • 1 1/2 cups maple syrup
  • 1/2 tsp Himalayan salt
  • 1/2 tsp cinnamon
  • 3/4 cups chopped walnuts or pecans
  • 1/4 cup raisins or cranberries
  • Topping:
  • 1/4 cup ghee or organic butter
  • 1/2 cup birch tree sugar or coconut sugar (use your smoothie machine or coffee grinder to beat the sugar until powdered)
Directions
  • Step 1 Turn stove to 75 degrees or 50c. You can bake these in an 8×8 oiled baking dish touching each other so they will rise higher. If far apart they tend to spread. Or you can also use an oiled cupcake pan. About 6-8 cupcakes holders. It will depend on how thick you slice the final roll.
  • Step 2 Dough:
  • Step 3 Place all the dough ingredients in a standing mixer on low and make sure you have the removable lid on. This stuff flies!
  • Step 4 Turn the mixer on low and allow the dry ingredients to mix for 3-5 minutes.
  • Step 5 Wet Ingredients:
  • Step 6 Meanwhile heat your water, oil/ghee, honey, and 1/2 cup of dairy-free milk to 100 degrees.
  • Step 7 Have your egg on hand!
  • Step 8 Mix and Let Rise:
  • Step 9 Once the liquid has reached 100 degrees, slowly pour a third of the warm water mixture into the standing mixer with the dry ingredients. beat for a minute.
  • Step 10 Add the egg. Turn the mixer to medium.
  • Step 11 Add another third of the water mixture and beat well.
  • Step 12 Add the last of the water mixture slowly…you may not need it all. The dough should be pretty sticky yet pull together into a fluffy ball. Better less liquid than more! I used it all of it.
  • Step 13 Turn off your oven and leave the oven light on.
  • Step 14 Scoop out the dough into a buttered/oiled bowl and cover with plastic wrap.
  • Step 15 Place this in the warm oven for 1 hour. Make the filling while you wait!
  • Step 16 Filling:
  • Step 17 In a medium saucepan, add the zest, orange juice, maple syrup, salt, and ground cinnamon. Heat on medium-high for 5 to 6 minutes staring continuously so it doesn’t burn.
  • Step 18 After it thickens, add the nuts and raisins. You’ll be spreading this over the dough so make sure it has a bit of liquid so you can spread it. You can always add a little more maple syrup.
  • Step 19 Set aside and check your dough!
  • Step 20 Assembling & Bake:
  • Step 21 Once the dough has doubled in size, remove the bowl from the oven and turn up the oven to 350 degrees or 180c.
  • Step 22 Dump the dough on a large sheet of oiled plastic wrap.
  • Step 23 Use a little oil on your hands and pat the dough out a bit.
  • Step 24 Place another sheet of plastic wrap over the top and press the dough out into a rectangle using your hands and fist to about 1/4 inches thick.
  • Step 25 Turn the plastic wrap so the longest side of the rectangle is near your belly. Remove the top piece of plastic wrap.
  • Step 26 Spread the filling over the entire rectangle.
  • Step 27 Roll the rectangle away from you until you have a long rolled 10-12 inch tube.
  • Step 28 Slice into 1 1/2 to 2 inch thick circles.
  • Step 29 Place in the oiled baking pan or cupcake holders.
  • Step 30 Beat the second egg and brush the tops and sides of each roll.
  • Step 31 Bake for 30-35 minutes.
  • Step 32 Topping:
  • Step 33 Remove from the oven and spread the topping over the warm rolls.

 


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