Instructions

Preheat the oven to 400F.

To make the cinnamon buns: start by gently warming your almond milk over low heat in a sauce pan on the stove top (until milk is lukewarm or around 100F). Once warmed add the maple syrup and quick rise yeast and stir well. Wait 10 minutes until mixture is frothy then add psyllium husk and wait an addition 5 - 10 minutes until the whole mixture thickens. While the yeast mixture is resting add your brown rice flour, almond milk, tapioca flour and salt to a large bowl or mix master and mix together until well-combined. Add the warm almond milk / yeast / psyllium husk mixture to your dry ingredients and mix well (add a little more brown rice flour if mixture looks too sticky). Sprinkle more brown rice flour onto a clean counter top and add the mixed dough, needing a few times to cover the dough in brown rice flour and prevent sticking. Roll the dough out to a 3/4 inch thickness (you should should be approximately 8inch x 16inch wide & long by the time it's rolled out on the counter) then cover with a mixture of the warm butter, cinnamon and sugar. Roll the dough into a long log and cut into 10 equally sized pieces. Place the buns into 1 - 2 greased cake pans leaving space between the buns and cover with bees wrap or plastic wrap to rise for 40 minutes to 1 hour. After buns have doubled in size place them in the oven to bake for 30 - 35 minutes until golden brown on top.

To make the icing melt the coconut butter and sugar in a small sauce pan (until sugar has dissolved) and drizzle over your baked cinnamon buns. Serve warm, eat them all!