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With these sticky gluten-free cinnamon buns, you won’t be missing the gluten at all.
4 tablespoons (55 grams) butter or margarine
1/2 cup (110 grams) brown sugar
2 tablespoons (40 grams) corn syrup (or maple syrup)
1 tsp (5 grams) vanilla extract
2 tablespoons (30 grams) heavy whipping cream
pinch of salt
2 tablespoons (28 grams) butter or margarine, very soft
1/2 cup (110 grams) firmly packed brown sugar
1-2 tablespoons (8-16 grams) ground cinnamon
1 2/3 cup (260 grams) brown rice flour
1/2 cup (100 grams) potato starch
1/3 cup PLUS 1/2 cup (105 grams) tapioca starch
1 tablespoon (10 grams) xanthan gum
1 tablespoon (12 grams) rapid rise yeast
3 tablespoons (45 grams) granulated sugar
1/2 teaspoon (2 grams) salt
1/4 cup (45 grams) instant vanilla pudding mix (dry) OR dry milk powder
1 teaspoon (5 grams) baking powder
4 tablespoons (55 grams) margarine or butter
1/2 cup (115 grams) water
1 large egg, room temperature
3/4 cup (170 grams) milk
1 teaspoon (5 grams) cider vinegar
2 tablespoons (30 grams) oil (I used Canola)
1 teaspoon (5 grams) vanilla
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