Gluten Free Sticky Buns Recipes

Steps:

• Preheat oven to 375. Mix dry ingredients well in a large bowl. Add eggs, oil and milk; stir well (if too soft, add a little more flour). Spray 20 inch long piece of wax paper with cooking spray. Scoop dough onto paper with wet or oiled hands. Spread into 10x14 rectangle. Drizzle on melted butter and sprinkle generously with cinnamon.sugar mixture. Lift long side of wax paper and dough will start to roll. Cut into 12 pieces. Bake in large muffin tins for 18 minutes, till golden brown. Sprinkle with powdered sugar while still warm.

Steps:

• Bring rice (do not rinse rice before cooking to ensure optimal stickiness), salt, vinegar, and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until water has evaporated and rice is cooked, about 20 minutes. Keep covered and let cool until cool enough to handle, about 30 minutes. Stir in scallions and 2 Tbsp. sesame seeds.
• Fill a small bowl with room-temperature water. Scoop about 1/2 cup rice mixture with wet hands and form into a ball. Pat rice, dipping your hands in water to keep them wet, into a firm patty about 4" round and 1/2" thick. Wrap tightly in plastic wrap, then repeat with remaining rice mixture until you have 8 patties.
• Heat a griddle or large cast-iron skillet over medium-high. Brush 1 side of each patty lightly with sesame oil. Working in batches if needed, cook patties oil side down until lightly browned, about 6 minutes. Brush tops with oil, then flip and cook until other side is lightly browned, about 5 minutes more. Transfer to a wire rack, then sprinkle with sesame seeds.
• Do Ahead
• Rice buns can be formed, not cooked, 1 day ahead; keep wrapped and chill.

Steps:

• Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.
• Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.
• Add in the egg then combine everything together until a sticky dough is formed.
• Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.
• Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.
• Put the raisins into the dough and knead it inches Leave to rise for 1 more hour.
• Divide the dough into even pieces(about 75 grams each).
• Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.
• Heat the oven to 200C/390°F.
• Mix the extra flour with about 5 tablespoons of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
• Bake for 20 minutes.
• Brush maple syrup over the top of each bun.

Steps:

• For Rolls: Heat oven to 375°F Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.
• Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat.
• Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.
• For Glaze: Stir together powdered sugar and milk until smooth.