Gluten-Free Cinnamon Buns

Directions

1. For the cinnamon buns: Grease the inside of a 10-inch cake pan with some butter. In a medium bowl, whisk together the heated hemp milk, honey, and yeast until dissolved. Let the mixture proof for 10 minutes, until foamy.
2. Whisk the psyllium powder and flaxseed meal into the yeast mixture and let it gel for 5 minutes.
3. In the bowl of a stand mixer, whisk together the tapioca starch, brown rice flour, sorghum flour, 2 teaspoons of the cinnamon, and the salt. Add the yeast gel and mix with the dough hook on medium speed for about 5 minutes, or until the dough comes together. The dough will be sticky.
4. Dust a work surface with some brown rice flour and scrape the dough onto it. Dust the top with more flour and roll it to 1/8 to 1⁄4 inch thick and about 15 by 13 inches.
5. In a bowl, mix together the butter, granulated sugar, and remaining 2 teaspoons cinnamon. Spread the mixture evenly on top of the dough. Roll the dough tightly into a log. Cut the log in half crosswise and then slice each half into four equal pieces. Place the buns in the greased cake pan, leaving space between. Cover the pan with plastic wrap and proof for 45 to 60 minutes, or until doubled.
6. Heat the oven to 400°F and bake the buns for about 50 minutes, until golden brown. Don’t skimp on the time, even if they look done on top, as they take longer than normal cinnamon buns to really cook all the way through. Let them cool in the pan while you prepare the glaze.
7. For the glaze: In a medium bowl, whisk together the confectioners’ sugar, hemp milk, and vanilla until smooth. Pour the glaze over the warm cinnamon buns and serve immediately.