Gluten-Free Cinnamon Buns

YUM! These are absolutely positively scrumptious, but the glaze needs a little work. I like the glaze that comes with Pilsbury cinnamon buns. It’s gooey and delicious and probably completely unnatural. This glaze was too, umm, healthy(?)

(Adapted from Healthy Bread in Five Minutes a Day.)

Chunk of gluten-free brioche dough (the size of a small cantaloupe)

2/3 cup brown sugar

1 ½ tsp ground cinnamon

1 cup confectioners’ sugar plus extra for dusting

1 tsp vanilla extract

2 tbsp skim milk

1 tbsp unsalted butter at room temperature

1. Grease an 8-inch cake pan or pie plate.

2. Sprinkle confectioners’ sugar over a silicone mat and plop the dough on top of the sugared mat. Place a sheet of plastic wrap on top of the dough and use a rolling pin to roll the dough into a rectangle (about ¼-inch thick). Remove the plastic wrap.

3. Combine the brown sugar and cinnamon in a medium bowl, breaking up any chunks with the back of a spoon.

4. Sprinkle the filling over the dough and then roll the dough into a log.

5. Cut the log into 12 equal-ish pieces and place the pieces in the pan (swirled edge up). Cover the buns loosely with plastic wrap and let sit for about 1 hour.

6. Preheat oven to 350º and place a rack in the center of the oven.

7. Bake for 20-25 minutes, until the tops are lightly brown.

8. Combine the confectioners’ sugar, vanilla, milk (adding 1 tbsp at a time) and butter in a medium bowl. Mix well and spread the glaze over the buns while they’re still warm.