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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 medium bowl, whisk together the gluten-free all-purpose flour, 1/2 cup of the rice flour, the arrowroot, xanthan gum, baking powder, and 1 tablespoon cinnamon.
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4
Add 1/4 cup of the coconut oil, 1/3 cup of agave nectar, and the vanilla and stir with a rubber spatula until a very thick dry dough forms.
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5
Gradually add 2/3 cup of the warm water and stir in more if needed until the dough is slightly tacky.
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6
Wrap in plastic and refrigerate for 20 minutes.
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7
Turn the dough out onto the center of a surface dusted with 1/3 cup rice flour.
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8
Dust the top of the dough and a rolling pin with some of 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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9
Using a pastry brush, apply half of the remaining coconut oil all over the surface of the dough.
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10
In a small bowl, combine 1/2 cup of the agave nectar and 3 tablespoons of the cinnamon.
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11
Brush the mixture onto the dough, covering it entirely.
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12
Sprinkle the raisins evenly over the mixture.
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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
Bake for 12 minutes, remove from the oven, and gently brush the top and sides of each bun with the remaining coconut oil.
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17
Rotate the baking sheets and bake for 5 minutes more, or until the edges are browned and the centers are slightly soft.
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18
Let cool for 10 minutes, then drizzle a teaspoon of Vanilla Icing over each bun before serving.
