Gluten-FreeCinnamonRollsMakes 6 little buns Ingredients:

• 230 g (1 1/4 cup) gluten-free • 15 mL (1 tbsp) coconut sugar • 5 mL (1 tsp) cinnamon • 5 mL (1 tsp) baking powder • pinch baking soda • pinch salt • 30 mL (2 tbsp) cold butter • 125 mL (1/2 cup) buttermilk

Ingredientsforthefilling:• 30 g (2 tbsp) unsalted butter, softened • 40 g (2 tbsp) brown sugar • 2 tbsp cinnamon •

Directions:1. Combine gluten-free flour, coconut sugar, cinnamon, baking powder,

baking soda and salt and mix well. 2. Using a fork or pastry blender, cut in the cold butter to distribute evenly

(may be done in a food processor). 3. Sprinkle in the buttermilk and using a fork, bring the pastry together

quickly to get a sticky ball of dough. On a lightly floured (with GF flour) board, knead a few times, but not enough to heat up the dough. Pat into a rectangle about 23 x 20 cm (9 inches x 8 inches).

4. Preheat the oven to 400° F (200° C). See directions for the filling.

Directionsforthefilling:1. Combine the butter, sugar, cinnamon and mix well. 2. Spread the filling over the rectangle to all four sides. 3. Roll up the rectangle into a tight roll. Cut into 6 small rolls. 4. Place cut sides down into a lightly greased oven proof pan. Bake for 15 to

20 minutes or until lightly golden. Cool slightly and remove with a spatula to a cooling rack.

5. Drizzle with a little icing sugar and water mix. Serve warm or at room temperature.