Ingredients
Scale
- 2 ½ teaspoons active dry yeast
- 1 tablespoon cane sugar
- 1 cup (240 ml) milk
- 3 cups (360 g) gluten-free flour blend
- ½ cup (100 g) cane sugar
- 6 tablespoons (85 g) unsalted butter, frozen
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup (100 g) cane sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons (42 g) unsalted butter, melted
- ¼ cup (50 g) cane sugar
- ½ teaspoon ground cinnamon
Instructions
- Warm the milk in a saucepan to about 110º F (43º C). Add the tablespoon of cane sugar and yeast, and let it sit until frothy (about 5-10 minutes).
- Preheat your oven to 200º F (93º C) for rising.
- In a large bowl, combine the gluten-free flour, ½ cup cane sugar, and salt.
- Grate the frozen unsalted butter directly into the flour mixture until it resembles coarse crumbs.
- Add the frothy yeast mixture and vanilla extract to the dry ingredients. Mix gently until just combined.
- Roll out the dough onto a floured surface. Sprinkle with the ½ cup cane sugar and 2 teaspoons ground cinnamon, then cut into strips and roll each strip loosely.
- Place the rolled strips into a muffin pan, cut-side up. Cover with a cloth and let rise in the warm oven for about 30-45 minutes.
- Increase the oven temperature to 375º F (190º C) and bake for 20-25 minutes, or until golden brown.
- Brush the warm cruffins with melted butter and roll in a mixture of ¼ cup cane sugar and ½ teaspoon cinnamon.
Notes
Dairy-free options available, and make-ahead tips included for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free, Vegetarian