Cinn-a-Buns

Lynn

ingredients

1/2 cup warm water

2 tsp sugar

4 tsp dry yeast

1 1/2 cups of warm water

4 eggs

4 Tbs oil

1 tsp lemon juice

DRY INGREDIENTS

2 cups tapioca flour (or tapioca starch)

2 cups rice flour (OR 1 3/4 rice flour & 1/4 soy flour)

2/3 cup powdered milk

4 tsp xanthan gum

1 1/2 tsp salt

1/4 cup sugar

WET INGREDIENTS

YEAST PREPARATION

FILLING

1 cup raisins - optional

1 cup brown sugar

1 1/2 tsp cinnamon

1/3 cup chopped nuts - optional

butter

directions

YEAST PREPARATION

WET INGREDIENTS

Preheat oven to 375 °F.

In a small bowl mix the water and sugar, add the yeast then let it stand while you make up the rest.

Mix together all the wet ingredents in a bowl and beat well.

Mix together all the dry ingredients in a separate bowl.

Add the yeast mixture to the wet ingredients mixture.

Combine the wet and dry ingredents together, adding more flour (a little at time) in order to make the dough more workable.

Then, roll the dough out on a floured board with floured saran wrap on the top. Make a large rectangle (approx. 14“ x 20”).

Then lift the saran wrap, dot the dough with butter and sprinkle with cinnamon, brown sugar and raisins. Then, carefully roll it up the long way (It will be challenging) . Place the seam on the bottom. With a very sharp knife or non-flavored dental floss, cut slices approximately 3/4" wide. Place the pinwheels on a buttered cookie tray.

Bake for 20min or until tops are lightly browned.

When the come out of the oven, top them with a confectioner sugar glaze. Freezes well.

Source: Lynn