Gluten-Free Cinnamon Buns

 I am so excited that I received my first recipe request - Cinnamon Rolls minus the yeast and soy. In comes The Polka Dot Mommy to the rescue... I was thrilled to find an easy recipe that does not include yeast or soy. This one is for you Brown Eyed Girl!

1 cup The Cravings Place All Purpose Pancake & Waffle Mix

3 Tbs. Earth Balance Soy Free Spread

1/2 cup filtered water

2 Tbs. Granulated sugar (we doubled this) Mix together with cinnamon in a bowl or empty shaker

1 1/2 tsp cinnamon (we just shook it into the sugar until it looked right)

1 Tbs whole milk

1/3 cup powder sugar

1/4 tsp vanilla extract

Cut the butter into the pancake mix. Add water and mix well. At this point, I sprinkled a little more dry mix in to give it a dough consistency vs. a batter. Roll out between two sheets of natural parchment paper into a rectangle about 1/8 inch thick. Finish like you would for the regular buns. Be sure to keep the dough on a layer of parchment, then use the parchment to help roll the dough up, this keeps it together much nicer.

So… now that you have dough-

Roll it out on a lightly floured surface (unless GF, then use parchment as described above). Spread with melted butter. Sprinkle with cinnamon/sugar combo. Roll from one end to the other into a log. Seal ends and seem. Cut into 6 – 8 equal size pieces. Place in prepared baking pan. Bake for about 20 minutes at 325 F. (Until golden brown). We made 8 packages of regular buns and one batch of GF buns. Use smaller baking pans for best results, we found out that our large (9×13) pan left the center buns not all the way cooked.

Combine milk, powder sugar and vanilla to make a glaze… whisk until smooth and glossy. Pour over the buns. Enjoy!