Gluten Free Cinnamon Buns

Hi, my name is Lindsay Chamberlain, and I have celiac disease and am allergic to milk as well!

Ingredients:

In a large bowl, combine the following with a pastry blender until crumbly:
1 1/2 cups white rice flour
1/2 cup tapioca flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup cold butter

In a measuring cup, beat slightly:
1 egg


Add vanilla dairy free milk to measure 1 cup.
Add your egg mixture to the flour mixture to a form a soft dough. Place your dough on a floured piece of wax paper measuring 12 inches long. Sprinkle the dough lightly and evenly with rice flour and place a second sheet of wax paper on top of the floured dough. Take your rolling pin and roll out dough to make a rectangular shape, about 12 inches long. Set aside.

Method:

Filling:
In another bowl, cream together:
1/3 cup softened butter
1/2 cup raw sugar
3 teaspoons cinnamon

Remove the top sheet of wax paper and spread the filling evenly over dough. Carefully roll dough removing the bottom sheet of wax paper as you roll. Using a serrated knife, cut into 12 pieces. Place cut side down into a greased muffin tin. Bake at 350F for 12-15 minutes

Icing:
In a small bowl, stir together
1/4 cup fruit powdered sugar
1 tablespoon dairy free milk

Drizzle over warm cinnamon buns