I got a box of Better Batter flour at work. I’ve been hearing fabulous things, but I really don’t use pre-mixed flour mixes much. This morning I woke up late, and wanted to make cinnamon buns. I figured that was a tough test for a flour blend. Cinnamon buns need to be light and fluffy and easily pulled apart; a tough test for any gluten-free blend.
And let me tell you- the Better Batter flour blend passed. I used recipe for gluten cinnamon buns, switched a few things up, and baked them off. Then I might have eaten four, trying to decide if I liked them.
I’m not sure if this recipe will work with regular flour mix, but I will try it eventually. The only differences between my basic flour mix I use for almost anything and the Better Batter mix is that the BB mix has pectin (gelling agent) and potato flour (which I’ve never used). I bet you could make this with regular flour mix, with maybe 1 1/2 t xanthan gum and then about 1/3 c teff flour too.
I used Elise’s recipe for cinnamon buns, with a few changes.
1/4 c warm water (around 110 degrees)
1/3 c sugar
1 packet of yeast (2 1/4 t if you don’t use packets)
3/4 c milk
4 T butter, melted
1 egg and a yolk
1 t salt
3 c Better Batter flour
Combine the warm water, sugar and yeast in a small bowl and let proof for 5 minutes. Beat together the milk, butter, eggs, salt and yeast mixture. Stir in the flour mix a cup at a time. The dough will be pretty thick.
For the cinnamon filling:
2/3 c brown sugar
1 T cinnamon
4 T butter, melted
Divide the dough in half. Set one half aside, and roll out the other half on a well floured surface. Don’t roll too thin, about 1/3″ is good. Half an inch is ok too. Brush the top with butter, and sprinkle cinnamon-sugar mixture evenly over the top. Roll up, and cut with a sharp knife into 3/4″-1″ slices. Repeat with the other dough half.
For the topping:
1/4 c brown sugar
3 T butter
3 T honey
1 T corn syrup
Combine the ingredients in a small bowl, and microwave until butter is melted. Stir to combine, and pour into the bottom of a 13×9 glass pan.
Place the sliced cinnamon rolls on top of the sticky sauce, spaced evenly. Cover with plastic wrap and set in a warm place to rise for about 45 minutes. Preheat the oven to 375 while the rolls are rising. Bake 30-40 minutes until topping is bubbling around the sides and the tops are brown. Turn out onto a plate and try not to eat them all at once. Makes about 20.