The Best Gluten-Free Cinnamon Buns

Name: The Best Gluten-Free Cinnamon Buns
Ingredients: Ingredients:; Topping:Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remo; Filling:Combine:; 2 Tbsp. butter or margarine, very soft1/2 cup firmly packed brown sugar1-2 Tbsp. cinnamonNOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional). Set aside until the dough has been rolled into a rectangle.; Dough:; 2 1/2 cups all-purpose gluten-free flour (see note) OR 1 2/3 cup brown rice flour, 1/2 cup potato starch and 1/3 cup tapioca starchplus an additional 1/2 cup tapioca starch1 Tbsp rapid rise yeast3 Tbsp granulated sugar1/2 tsp salt1 Tbsp xanthan gum1/

The Best Gluten-Free Cinnamon Buns was pinched from <a href="http://www.thebakingbeauties.com/2011/01/best-gluten-free-cinnamon-buns-or-rolls.html" target="_blank">www.thebakingbeauties.com.</a>

INGREDIENTS

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Ingredients:

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Topping:Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remo

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Filling:Combine:

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2 Tbsp. butter or margarine, very soft1/2 cup firmly packed brown sugar1-2 Tbsp. cinnamonNOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional). Set aside until the dough has been rolled into a rectangle.

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Dough:

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2 1/2 cups all-purpose gluten-free flour (see note) OR 1 2/3 cup brown rice flour, 1/2 cup potato starch and 1/3 cup tapioca starchplus an additional 1/2 cup tapioca starch1 Tbsp rapid rise yeast3 Tbsp granulated sugar1/2 tsp salt1 Tbsp xanthan gum1/

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