Cinnamon rolls and sticky buns are traditionally made from yeast-risen doughs like this one. If you can’t use yeast, try the Biscuit Dough for Cinnamon Rolls and Sticky Buns instead.
Yeast Risen Dough for Cinnamon Rolls and Sticky Buns
2 c. (11.5 oz) brown rice flour
1 1/2 c. (8.5 oz) corn starch
2 Tbsp. potato starch
1 Tbsp. xanthan gum
1 tsp. salt
1/4 c. (2 oz.) butter (1/2 stick)
10 oz. milk
1/4 c. white sugar (1.75 oz)
1 Tbsp. yeast
3 eggs, beaten
4 oz. water
Heat the milk and butter to 180 degrees and then remove from heat. When the milk has cooled to 110 degrees stir in the yeast and sugar and leave the mixture to proof.
In a large mixing bowl combine the brown rice flour, corn starch, potato starch, xanthan gum, and salt. Whisk thoroughly with a fork to evenly distribute the flours. Add the proofed milk/yeast mixture, eggs, and water and combine with a mixer or by hand until the dough is smooth.
Cover the bowl with plastic wrap and refrigerate for 12 hours.
refrigerate for 12 hours? is that correct?
I generally make these the night before, so I put them in the refrigerator overnight to rise. The cool temp slows the rising process down, so it needs a long rise time. However, if you need it to go faster just leave the dough in a warm spot until it has doubled in size.
okay. thanks