We sure do love this synonym rolls like grammar used to make....and you'll be the hit of the party when you *roll* up with these sacha inchi cinnamon buns. Ok ok, doughn't get mad at us for all the bad puns! We thought we were on a roll 😉
All horrible jokes aside, these cinnamon buns are so insanely delicious and considerably light and fluffy especially considering that they are gluten free (no hate to GF...it's just hard to get a good dough!) and vegan. Feel free to make them with regular flour and non-vegan. You'll just have to proof the dough twice: once before rolling out the dough and once after it's been sliced and placed in the pan!
Get going and show us how you roll (last one!!!) by tagging us on IG @BrassRootsFood
Servings: 10 Rolls
Does it keep? Room Temp for 2-3 hosts
- 1/2 cup warm water
- 2 Tbsp honey
- 1 packet (2 1/4 tsp yeast)
- 2 1/2 cup GF flour (or regular AP/Bread Flour)
- 1/4 cup Sacha Inchi Butter
- 1/2 cup non-dairy milk
- 3 Tbsp melted butter
- 2 large eggs
- 3/4 cup brown sugar
- 2-3 tsp cinnamon (adjust for preference)
- 1 tbsp cold butter, chopped up
- 1/2 cup brown sugar
- 1/4 cup Sacha Inchi Butter
- 2-4 Tbsp water
- In your mixing bowl add the warm water, yeast, and honey. Let it sit for 5-10 minutes until it begins to bubble.
- Once it begins to bubble add the eggs, sacha inchi butter, melted butter, and non-dairy milk.
- Mix on low to incorporate all the ingredients.
- Add the flour a bit at a time and continue to mix on low. Once all of the flour is incorporated, increase the speed to medium-high.
- Mix 1-2 minutes on medium-high
- The dough should be slightly sticky. If it's too sticky where it's sticking to the bottom of the mixing bowl, add more flour 2 tbsp at a time until it forms a ball.
- Place the dough in a well-oiled bowl, cover with plastic wrap/bees wrap and place in a warm place*
- Let dough rise 30 minutes
- Preheat oven to 350 degrees
- Prep your work space: Either flour a flat surface or lay down a wax piece of paper dusted with flour. Place the dough on your surface and sprinkle flour on it. Place a piece of wax paper on top and roll the dough to a 9x13" inch rectangle.
- Evenly space out the cold butter on the rolled out dough. Sprinkle the cinnamon/brown sugar mixture on top. Really spread the sugar mixture right to the edges!
- Tightly roll the dough into a log shape (start with the 9in side)
- Cut about an inch off each end since they'll likely not have any filling in that part. Using a serrated knife make little marks where you'll want to cut the dough. Depending on how thick you want your rolls, you should get 9-12 rolls.
- Place the rolls in a greased 9inch cake pan or 8x8 baking dish lined with parchment paper. If you're not using GF flour, you'll need to proof the rolls again for about 30-40 minutes. Otherwise place the rolls in the oven for 20-25 minutes.
- While the rolls are baking, mix the powdered sugar and sacha inchi butter. Add the water depending on how thick you want your icing to be! Whisk and pour atop the rolls after they come out of the oven.
*If it's a bit chilly, place your dough in a cold oven and put a pan/casserole dish with boiling water in it in the bottom of the oven/on the bottom pan.
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