If you grew up in the 80’s, like me, chances are you mum had at least 1 copy of the Canadian classic cook-book series “Company’s coming” by French-Canadian author Jean Paré. Many of the recipes in her books became family favourites. One of my favourites was her “Jiffy Cinnamon Rolls” Recently I made similar some little GF cinnamon buns from a baking mix that reminded me very much of those buns. It got me craving those delightful buns. So I set about to find the original recipe and once I did I created this Gluten, Dairy and refined sugar free version. One thing I love about this buns is their simplicity. As a kid I was able to whip this up on my own. No need for any yeast or rising time and they required basic ingredients that we always had on hand. I used a gluten free all purpose flour mix for these and recommend you use your favourite blend. I also cut down on the amount of sweetener called for in the original recipe, so while these are not as sweet, they are definitely a sweet sticky treat in their own right.
To replace the butter called for in these, as with most of my baking, I use Nutiva Refined Coconut oil. It has a very mild, almost non-existent coconut taste and works beautifully in baking. Not only that, but it is only 1 ingredient:pure coconut oil.
In a large bowl, mix together flour, sugar, baking powder and sea salt. Use your fingers or a pastry blender to cut in the coconut oil until the mixture resembles coarse crumbs. Place mixture in freezer to chill mixture for about 10 minutes.
Remove dry ingredients from freezer. Mix apple cider vinegar into the milk and pour milk into dry ingredients, stirring lightly with a fork, adding a little more milk if needed to make a soft dough. Turn out onto a lightly floured parchment lined baking surface and knead gently 8-10 times. Roll into a 12 x 8 inch (30 x 20 cm) rectangle.
In a small bowl cream together butter, coconut sugar and cinnamon. Drop 1 tsp into 12 paper( or silicone) lined muffin cups. Dot remaining mixture evenly over dough rectangle. Because gluten free dough is very delicate spreading the cinnamon topping will tear the dough so I recommend simply placing dots of cinnamon topping evenly over the dough. Roll up jelly roll style, from long side. Use a sharp knife to cut into roll in half, then each half in half again, then cut those quarters into 3 even slices. Place in muffin cups.
Place in preheated 375 F oven and bake until golden brown and cinnamon filing is bubbling, about 25 minutes.
Ingredients
Directions
In a large bowl, mix together flour, sugar, baking powder and sea salt. Use your fingers or a pastry blender to cut in the coconut oil until the mixture resembles coarse crumbs. Place mixture in freezer to chill mixture for about 10 minutes.
Remove dry ingredients from freezer. Mix apple cider vinegar into the milk and pour milk into dry ingredients, stirring lightly with a fork, adding a little more milk if needed to make a soft dough. Turn out onto a lightly floured parchment lined baking surface and knead gently 8-10 times. Roll into a 12 x 8 inch (30 x 20 cm) rectangle.
In a small bowl cream together butter, coconut sugar and cinnamon. Drop 1 tsp into 12 paper( or silicone) lined muffin cups. Dot remaining mixture evenly over dough rectangle. Because gluten free dough is very delicate spreading the cinnamon topping will tear the dough so I recommend simply placing dots of cinnamon topping evenly over the dough. Roll up jelly roll style, from long side. Use a sharp knife to cut into roll in half, then each half in half again, then cut those quarters into 3 even slices. Place in muffin cups.
Place in preheated 375 F oven and bake until golden brown and cinnamon filing is bubbling, about 25 minutes.