I have not been eaten anything more delicious recently. And it has passed a long time since my last posted recipe, so I decided to treat all of you with something special. I have been carrying out experiments with the cinnabons for the whole week. I have tried various premade mixtures too, but as a result I liked most the one, which is in the recipe below. You may try making the cinnabons with the other kinds of starch and flour, and then feel free to share your experience in the comments. Thank you!
For the dough:
- 1 cup brown rice flour
- 1 cup sweet white sorghum flour
- 1/2 cup potato starch
- 1/2 cup arrowroot starch
- 2 tbsp castard sugar
- 1,5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tsp active dry yeast
- 1 cup (250 ml) coconut milk
- 1/2 cup water
- 3 tbsp psyllium husk
- 1 tbsp apple cider vinegar or lemon juice
- 6 tbsp melted coconut oil
For the filling:
- 1/3 cup castard sugar
- 1/3 cup brown/palm sugar
- 2 tsp ground cinnamon
- a pinch of salt
- 3 tbsp melted coconut oil
For the icing:
- 1,5 cup sifted powdered sugar
- 1 tbsp melted coconut oil
- 2 tbsp hot water
- Combine water and coconut oil in a saucepan; heat it up a little, then add active dry yeast and leave it for 10 minutes.
- Add psyllium husk, apple cider vinegar and 6 tablespoons of coconut butter to the mixture.
- In the other bowl, mix flour, starch, salt, baking powder, and soda. Pour in the liquid part and mix it using hands (!). If your dough is still too dry after you worked thoroughly with it, just add some more coconut oil. However, if you use a completely different gluten-free flour mix and don’t feel that your dough is right, do not worry because a couple tablespoons of spread will help you.
- Put the dough on the parchment paper and roll it out until you have a rectangle about 5 mm thick.
- In a small bowl, mix all the ingredients for the filling and then place it on the dough.
- Using the parchment paper, roll up the dough.
- Slice the roll into pieces and put them into greased baking form, cover with the towel and place in a warm place for 1 hour.
- Preheat the oven to 190°C (375°F). Bake the cinnabons for about 20 minutes.
- Mix all the ingredients for the icing and pour it on the cinnabons.