Cinnamon buns with icing, lactose free, gluten free

Ingredients

• 1 tbsp Cinnamon, ground
• 220 g Gluten free flour mix
• 65 ml Water, warm
• 60 ml Milk, lactose free, warmed to 80°C
• 75 g Icing sugar
• 45 g Cane sugar
• 65 g Unsalted butter, lactose free, melted
• 60 g Raisins
• 1/2 pcs Egg, lightly whisked
• 3/4 tsp Yeast, active dry
• 1/2 tsp Salt
• 1/2 tsp Vanilla extract

Method

1. Heat oven to 180°C and line baking sheet with parchment paper.
2. In a small bowl, dissolve yeast in warm water then set aside.
3. In a large bowl, mix milk, 4tbsp sugar, 70g of melted butter, salt, and egg.
4. Add 3/4 of flour and stir well.
5. Add yeast mixture and mix in remaining flour until dough is easy to handle.
6. Knead dough on lightly floured surface for 5 to 10 minutes.
7. Transfer in well-greased bowl, cover, and let rise until doubled in size, usually 1 to 1 1/2 hours.
8. When doubled in size, punch down dough.
9. Roll out on a floured surface into a 30x18-cm rectangle.
10. Reserve 4tbsp butter and melt remaining one.
11. Mix remaining sugar and cinnamon then sprinkle over buttered dough.
12. Sprinkle with raisins then roll.
13. Roll up dough and pinch edge together to seal.
14. Cut into 12 slices with sharp knife; transfer onto lined baking sheet then set aside for about 45 minutes.
15. Bake for about 30 minutes or until nicely browned.
16. Meanwhile, mix reserved butter, icing sugar, and vanilla.
17. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
18. Spread over slightly cooled rolls.