Blueberry Cinnamon Buns

This recipe has been a long time coming! We went blueberry picking over a week ago, but then I went deep into the last minute party planning for my Dad's 50th so I'm only getting around to posting this recipe now! And I am darn excited about it! It's a fun one! I found this recipe on a blog called Petite Allergy Treats.

I do want to note a couple of things before getting into the recipe - First, I was careful to use ingredients that best fit my family's needs. I love that this recipe is super flexible in that way! If you are gluten free, go ahead and use gluten free flour, but if not, stick to regular flour! Same this with milk - I opted to use coconut milk, but if you aren't dairy free, stick to regular milk! You can adjust this recipe to fit your needs!

And second, my cinnamon buns didn't rise as much as I was expecting them to. I'm thinking somewhere along the way, the gluten free & dairy free ingredients affected the rise. I was really bummed thinking they hadn't turned out but they were still delicious! So, aesthetically I was a little disappointed with the result of this recipe but taste wise, they totally delivered! They made the most perfect breakfast treat after blueberry picking!

Start by heating 1/4 cup of non-dairy milk (I used coconut milk) to 115 degrees Fahrenheit. Add 2 1/2 teaspoons of rapid rise yeast and 1 teaspoon of coconut sugar to the heated milk. Let this sit until the yeast is foaming.

In the bowl of a stand mixer, combine 3 cups of gluten free flour (I use America's Test Kitchen Blend), 3 teaspoons of xanthan gum, 1/2 cup of coconut sugar, 3/4 teaspoon of salt and 1/2 teaspoon of baking soda.

In a glass measuring dish, heat 1 cup + 2 Tablespoons of non-dairy milk (again, I used coconut milk) to 140 degrees Fahrenheit. Once the milk is heated, add 2 Tablespoons of vegetable shortening to the measuring dish and stir until the shortening melts.

Mix the dry ingredients with the foaming yeast and the milk & shortening combo by hand or in the stand mixer for about 5 minutes.

Lightly grease a sheet of parchment paper with some vegetable shortening (I used a silicone mat instead of parchment). Then, press out the dough to be about 14x18'' long. I used a rolling pin to roll out the dough, but near the end, it was easier to use my hands.

Spread 3 Tablespoons of shortening over the rolled out dough. Then, in a small mixing bowl, mix together 1/3 cup of coconut sugar and 2 teaspoons of cinnamon. Sprinkle the cinnamon sugar over the rolled out dough as evenly as possible. Once the cinnamon sugar has been sprinkled over the dough, spread 1 cup of blueberries (fresh or frozen!) over the rolled out dough, again, as evenly as you can.

Finally, roll up the dough width wise and use a butter knife cut it into 10 equal pieces. Place the rolls on a baking sheet lined with parchment paper. The rolls should be close but not touching.

Preheat the oven to 375 degrees Fahrenheit and bake the cinnamon buns for 12-15 minutes. When my cinnamon buns came out of the oven, I mixed together a handful of crushed blueberries with 1/3 cup of powdered coconut sugar to make an icing. I drizzled the icing over the cinnamon buns and enjoyed one as soon as they were cooled! I recommend storing these delightful treats in an air tight container.

BLUEBERRY CINNAMON BUNS
yield 10 buns

for the buns...
1 1/4 cup + 2 Tablespoons non-dairy milk, divided
2 1/2 teaspoons rapid rise yeast
1/2 cup + 1 teaspoons coconut sugar
3 cups gluten free flour blend
2 teaspoons xanthan gum
3/4 teaspoon salt
1/2 teaspoon baking soda
2 Tablespoons vegetable shortening

for the cinnamon filling...
3 Tablespoons vegetable shortening
1/3 cup coconut sugar
2 teaspoons cinnamon
1 cup blueberries (fresh or frozen)

for the icing...
handful of fresh blueberries, mashed
1/3 cup of powdered icing sugar

directions
1. Start by heating 1/4 cup of non-dairy milk (I used coconut milk) to 115 degrees Fahrenheit. Add 2 1/2 teaspoons of rapid rise yeast and 1 teaspoon of coconut sugar to the heated milk. Let this sit until the yeast is foaming.
2. In the bowl of a stand mixer, combine 3 cups of gluten free flour (I use America's Test Kitchen Blend), 3 teaspoons of xanthan gum, 1/2 cup of coconut sugar, 3/4 teaspoon of salt and 1/2 teaspoon of baking soda.
3. In a glass measuring dish, heat remaining 1 cup + 2 Tablespoons of non-dairy milk (again, I used coconut milk) to 140 degrees Fahrenheit. Once the milk is heated, add 2 Tablespoons of vegetable shortening to the measuring dish and stir until the shortening melts.
4. Mix the dry ingredients with the foaming yeast and the milk & shortening combo by hand or in the stand mixer for about 5 minutes.
5. Lightly grease a sheet of parchment paper with some vegetable shortening (I used a silicone mat instead of parchment). Then, press or roll out the dough to be about 14x18'' long.
6. Spread 3 Tablespoons of shortening over the rolled out dough. Then, in a small mixing bowl, mix together 1/3 cup of coconut sugar and 2 teaspoons of cinnamon. Sprinkle the cinnamon sugar over the rolled out dough as evenly as possible. Once the cinnamon sugar has been sprinkled over the dough, spread 1 cup of blueberries over the rolled out dough, again, as evenly as you can.
7. Roll up the dough width wise and use a butter knife cut it into 10 equal pieces. Place the rolls on a baking sheet lined with parchment paper. The rolls should be close but not touching.
8. Preheat the oven to 375 degrees Fahrenheit and bake the cinnamon buns for 12-15 minutes.
9. For the icing, mash the handful of fresh blueberries and mix them with the powdered coconut sugar. Drizzle the frosting over each of the cinnamon buns and enjoy!

Let me know if you have questions!