Easy Eats - May/June 2012

Pull-Apart
Sticky Buns

MAKES 6 to 8

PREP TIME 15 min (plus rising)

COOK TIME 25 min

FOR THE DOUGH:
1 ½ cups plus 1 tablespoon sorghum flour
1 cup tapioca flour
¾ cup potato starch
1 tablespoon active dry yeast
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ cup sugar
¹/3 cup water
1 cup buttermilk
¼ cup melted butter
Gluten-free cooking spray

FOR THE FILLING
2 cups light brown sugar
½ cup (1 stick) unsalted butter
¼ cup cinnamon

FOR THE FROSTING
8 ounces cream cheese
4 ounces sour cream
¹/3 cup of sugar
1 teaspoon vanilla extract

Make the dough: In the bowl of a standing mixer on low speed, mix together the sorghum flour, tapioca flour, potato starch, yeast, salt, baking soda, xanthan gum and sugar. Add the water and buttermilk; mix until incorporated. Add the melted butter and mix until the dough is smooth and slightly tacky, but not too wet to handle. On a generously flour-dusted work surface and using a rolling pin, roll the dough out into an 18-by-12-inch rectangle.

Make the filling: Preheat the oven to 350° and grease an 8-inch baking pan with cooking spray. In a small bowl, combine the brown sugar, butter and cinnamon. Spread the mixture onto the rolled-out dough. Starting at the wider end, gently roll the dough, forming a log. Cut into 2-inch pieces and place in the prepared pan. Cover and let the dough rise in a warm area until almost doubled in size. Bake until golden, 25 to 30 minutes. Let cool slightly, then invert the sticky buns onto a serving dish.