Gluten-Free Sticky Cinnamon Buns

Ingredients:

Dough
2 tbsp shortening (I used margarine)
1/4 cup white sugar
2/3 cup milk, slightly warm
1 tbsp. instant yeast
1 egg
1/4 cup vegetable oil
1/2 cup potato starch
1 cup cornstarch
1/4 tsp. baking soda
2 1/2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
1-2 tbsp. white sugar (to sprinkle on cupboard covered with plastic wrap)

 
Topping:
Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased glass pie plate.

Filling:
Combine:
2 Tbsp. butter or margarine, very soft
1/2 cup firmly packed brown sugar
1-2 Tbsp. cinnamon
NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins (optional)

Directions:
1. In a medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Stir and let sit for 5 minutes.
2. Add milk/yeast mixture to shortening and sugar. Add remaining ingredients. Mix very well, being sure to remove all lumps. The dough will be quite soft and sticky, but trust me, you will be able to roll it out.
3. Take a piece of plastic wrap and lay it out on a slightly damp countertop, so it covers an area bigger than 8″ x 16″. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.
4. Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.
5. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
6. Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough (see picture). This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pie plate, with cut side up.
7. Bake in preheated 375 degree F oven for approximately 20 minutes, or until the tops are lightly browned. Remove from oven and let sit for a few minutes. Then invert on serving dish, allowing all the syrup to run down over the cinnamon buns.
8. Serve warm.

NOTE: These rolls can be prepared the night before, to be baked in the morning. Once the rolls are cut & placed in the baking dish, you can cover the pan with plastic wrap, and place it in the fridge. In the morning, remove them from the fridge 30 minutes before baking them in the preheated oven. These are the perfect dessert, coffee break, breakfast or brunch food.

Based on THIS recipe & my old home ec. class recipe.