Perfect for a holiday brunch or a special breakfast, these gluten free buns taste great warm! Cinnamon makes the house smell wonderful while baking and has been shown to help with blood sugar.
Ingredients:
Dough:
- 1 bag Pamela's Gluten-Free Bread Mix, reserve cup for rolling dough
- yeast (enclosed packet)
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup small curd cottage cheese
- 1 Tablespoon orange zest (optional)
- 3/4 cup warm water, divided
- 1 teaspoon sugar
Filling:
- 1 stick (1/2 cup) unsalted butter
- 1/3 cup sugar
- 3 to 4 teaspoons cinnamon
- 1/3 cup raisins
- 1/3 cup pecans, chopped (optional)
Glaze:
- 1 cup Pamelas Vanilla Frosting Mix
- 2 to 3 Tablespoons water
Steps/Methods:
From a bag ofPamela's Gluten-Free Bread Mix, remove the enclosed yeast packet and 1/4 cup of the mix for rolling out the dough.Dissolve yeast from the enclosed packet with 1/2 cup warm water and 1 teaspoon of sugar. Let stand for about 5 minutes until foamy.
With a wire whisk in a stand mixer, cream butter, then combine with the cottage cheese.
Reserving the 1/4 cup of bread mix set aside for rolling, add the Pamela's Gluten-Free Bread Mix to the butter and cottage cheese. Mix to combine on low. Add orange zest if using. Add dissolved yeast and continue mixing. Add remaining warm water 1 tablespoon at a time just until dough starts to come together. Lightly flour a sheet of parchment paper with some of the reserved bread mix. Place dough on the parchment, sprinkle lightly with left over mix and cover with second sheet of parchment. Roll dough to a thickness of 1/4 inch in a rectangle shape approximately 10-inches long and 8-inches wide. Remove top parchment paper.
To make the filling, cream butter with sugar and cinnamon. Spread or distribute filling as evenly as possible on rolled out dough, leaving no more than a 1/2-inch margin around the edge. Spread raisins, and nuts (if using) evenly over filling and press down with fingertips.
Starting with the longest edge of the dough, peel dough off paper and roll to form a log. Use fingertips to pinch edge of dough closed to form a cylinder. 10. Lightly oil an eight-inch round cake pan. 11. Use a sharp knife to slice log into individual pieces, each about 1-1/2 to 2-inches wide. A serrated knife works best. Lay pieces on sides in a lightly oil 8-inch round cake pan. Place with the swirls showing. Place all pieces in the same pan.
Allow dough to rest for 60 to 90 minutes at room temperature. Bake in preheated 350 oven for 45 to 55 minutes or until golden brown. Let rest in pan for 10 minutes before inverting onto a plate. Use a second plate to invert a second time so that the tops of swirls are showing.
Glaze hot swirls with sugar icing made from 1 cup Pamelas Vanilla Frosting Mix combined with just enough water to create a thick glaze. Or create your own glaze with powdered sugar and a small amount of water, mixed until thick.
Additional Tips:
Dough:
- 1 bag Pamela's Gluten-Free Bread Mix, reserve cup for rolling dough
- yeast (enclosed packet)
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup small curd cottage cheese
- 1 Tablespoon orange zest (optional)
- 3/4 cup warm water, divided
- 1 teaspoon sugar
Filling:
- 1 stick (1/2 cup) unsalted butter
- 1/3 cup sugar
- 3 to 4 teaspoons cinnamon
- 1/3 cup raisins
- 1/3 cup pecans, chopped (optional)
Glaze:
- 1 cup Pamelas Vanilla Frosting Mix
- 2 to 3 Tablespoons water
