DOUGH
1 2/3 cup (160 mL) GF rice flour
½ cup (125 mL) gGF potato starch
1/3 cup (80 mL) GF tapioca starch/flour
1 Tbsp (15 mL) rapid rise dry yeast
1 Tbsp (15 mL) GF ground flaxseed
½ tsp (2.5 mL) sea salt
¼ cup (60 mL) almond flour
1 tsp (5 mL) GF aluminum-free baking powder
4 Tbsp (60 mL) unsalted butter, melted
1 ¼ cup (310 mL) milk
2 Tbsp (30 mL) pure maple syrup
1 large egg, at room temperature
1 tsp (5 mL) apple cider vinegar
1 tsp (5 mL) pure vanilla extract
FILING
½ cup (125 mL) pure maple syrup
2 cups (250 mL) chopped raw walnuts
1 cup (125 mL) sulfite free raisins
2 Tbsp (30 mL) unsalted butter, melted
2 Tbsp (30 mL) GF ground cinnamon
TOPPING
1/3 cup (80 mL) cream cheese, at room temperature
¼ cup (60 mL) pure maple syrup
2 Tbsp (30 mL) unsalted butter
1 Tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) pure vanilla extract
DOUGH
Place all the dry ingredients into a large bowl and mix well
Heat coconut oil/butter and milk until just melted, whisk in egg, apple cider vinegar, and vanilla
Add wet ingredients to dry and using a spatula mix until you form a dough. Cover and rest for 1 hour
FILLING - Mix ingredients together
TOPPING - Mix all ingredients with an electric mixer until creamy
TO CONSTRUCT
After the dough rested for an hour place it between two sheets of parchment paper and roll out into a rectangle about 8" by 14 " it should be about ¼ " thick
Spread the filling evenly over the dough surface leaving about 1-inch at the end without the filling.
Starting at the edge that has the filling, lift the dough with the parchment paper and roll it into a log, and then close by pressing the dough together with your fingers on the seam
Cut the log into 1 ½-inch circles and place onto a baking pan lined with parchment paper. Slightly press down. Cover the baking pan with a dishcloth and allow the buns rise in a warm place to double its size about 1 hour
Spread the buns with the topping while still hot
Serve warm or reheat if serving the next day
FOR DAIRY FREE VERSION - replace butter with coconut oil, milk with non-dairy milk like rice, almond or coconut and cream cheese with coconut cream
Prep Time
15 Minutes
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