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 or smelling this delicious treat 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 make 12 rolls and have the whole thing flop, so I made a whole batch of the dough and divided it into two. I figured I could salvage the other half of the dough and create something new if all else failed. BUT, now with confidence, I can say, make the entire batch into these AMAZING Amy Orange Buns! 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!
Although the pictures in this recipe show 9 small buns, the ingredients are for 12 buns. If you only want to make half the recipe, divide the dough before rising and keep it in the fridge for 5 to 6 days. Divide the filling in two and store in a jar in the fridge as well. When you get the urge, pull out the dough and set in a warm place for 45 minutes to let it get fluffy. I usually turn the oven to 100 for 10 minutes, turn it off and leave the light on, then place the dough in the oven to rise a bit. Take out your jar of filling and set in hot water or warm up on the stove and lather that dough with butter and coconut sugar then follow the recipe for creating your second batch of yummy goodness! Check the tip below for making the best warm gluten-free bread with the other half of the dough!