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1
Preheat the oven to 325F.
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2
Line 2 rimmed baking sheets with parchment paper and set aside.
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3
In a small bowl, whisk together the sugar and 3 tablespoons of the cinnamon and set aside.
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4
In another small bowl, stir together 1/4 cup of the coconut oil and the 1/4 cup agave nectar and set aside.
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5
In a medium bowl, whisk together the all-purpose gluten-free flour and 1/2 cup rice flour, the arrowroot, baking powder, remaining 1 tablespoon cinnamon, and the xanthan gum.
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6
Add 1/4 cup of the coconut oil, the 1/3 cup agave nectar, and the vanilla and stir with a rubber spatula until a very thick dry dough forms.
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7
Gradually add the warm water until the dough is slightly tacky.
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8
Wrap in plastic and refrigerate for 20 minutes.
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9
Turn the dough out onto the center of a surface dusted with 1/3 cup rice flour.
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10
Dust the top of the dough and a rolling pin with the remaining rice flour and roll out the dough into a 1/2-inch-thick rectangle with the short side facing you.
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11
Using a pastry brush, apply a thick coat of coconut oil all over the surface of the dough.
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12
Sprinkle half of the cinnamon-sugar mixture onto the dough, covering it entirely.
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13
Beginning with the short side closest to you, gently roll the dough onto itself to form a log.
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14
Using a very sharp knife, cut the log into 1-inch-wide pieces to make 12 rolls.
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15
Place 6 rolls on each of the prepared baking sheets.
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16
Gently brush each bun with half of the coconut oilagave nectar mixture, then sprinkle with the remaining cinnamon-sugar mixture.
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17
Bake for 12 minutes, remove from the oven, and gently brush the top and sides of each bun with the remaining coconut oilagave nectar mixture.
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18
Bake for 10 minutes more, or until the edges are browned and the center is slightly soft.
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19
Remove from the oven and let cool for 10 minutes before serving.
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20
Replace the agave, cinnamon, and raisin mixture that the Wonder Buns call for with 3/4 cup of your favorite jam and spread it over the dough before rolling it.
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21
Here, in descending order, are my preferred jam flavors for this: raspberry, blackberry, strawberry.
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22
Whats that you say?
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23
Is this the delightfully insubordinate cousin-in-law of the Madeleine (page 61)?
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24
Yep!
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25
The BabyCakes NYC pain au chocolat works best using the Honey Bun recipe: All you do is sprinkle 2/3 cup of chocolate chips generously over the surface of the pastry dough before you roll it up.
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26
Sprinkle the top of your dough with a bit of vegan sugar and bake as usual.
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27
This ones a tad more complicated, but do not be frightened.
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28
Take your Wonder Bun pastry dough and cut it into as many equal-width strips as you prefer (I generally go for 24).
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29
Twist and/or braid your pieces together and pinch on the ends.
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30
Sprinkle the top with cinnamon and vegan sugar and bake until golden brown.
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31
If you have kids, put them to work on this one.
