Ingredients

• 1 cup warm Water 105-110°F (237 mL)
• 4 tsp Active Dry Yeast (13 g)
• ½ cup Sugar, divided
• 3 cups Gluten Free All Purpose Baking Flour (408 g)
• 1 Tbsp + 2 tsp Xanthan Gum (15 g)
• 2 tsp Baking Powder
• 1 ¾ tsp Salt
• 1 tsp Cinnamon
• ¼ cup Gluten Free Egg Replacer (40 g) (prepared according to package directions) or 4 Whole Eggs (if using whole eggs, watch the dough to see how much liquid you need to add in the end if any)
• ¼ cup Olive Oil (60 mL)
• 1 Tbsp Apple Cider Vinegar
• ¼-1 cup warm Water, as needed
• ½ cup Raisins

• 1 Tbsp Milk or Dairy Free Milk
• 1 tsp Honey, Maple Syrup, or Agave Syrup

• 1 ½ cups Powdered Sugar (195 g)
• 1-2 Tbsp Milk or Dairy Free Milk

Instructions

1. Evenly spray a 9 x 11, 8 x 9 or 9-inch round baking dish with oil. Alternatively, line a sheet pan with parchment paper to make free form rolls.
2. Place warm water, yeast and 1 tsp sugar in a small bowl; let sit for 5 minutes or until active and bubbly. If using egg replacer, prepare according to package directions. While waiting, prep dough ingredients.
3. In a large bowl of a stand mixer, combine remaining sugar, flour, xanthan gum, baking powder, salt and cinnamon. Whisk to combine. Next add the yeast mixture, eggs or egg replacer, oil, and apple cider vinegar to the flours. Blend on medium speed using a dough hook.
4. Add the raisins and additional water as needed starting with a tablespoon at a time. Knead in your mixer for 5 minutes. The dough should be sticky to the touch. While mixing, it will stick to the side of the bowl while also form a loose ball on the dough hook.
5. Using wet hands, make dough balls to form the rolls.
6. To make nine rolls, evenly place the rolls in either a 9-inch round casserole dish or 8 x-9-inch casserole dish.
7. To make 12 rolls, evenly place the rolls in a 9 x 11-inch casserole dish.
8. If using the sheet pan method, place the rolls on the pan just touching each other.
9. Lightly cover the dough with plastic wrap or a light towel. Either leave in a warm draft free place in your kitchen or place in your oven with the light on. Allow to rise until doubled in size. This will take 1-2 hours, depending on how warm your area is. The oven only takes about an hour.
10. Once the rolls have risen, apply the optional glaze by mixing the milk and sweetener of your choice together in a small bowl; mix well and lightly brush over the risen rolls. Bake in a preheated 350°F oven 20-25 minutes for 12 rolls and 35-45 minutes for 9 rolls or until lightly browned, but still soft to the touch.
11. After baking 10 minutes, lightly cover the rolls with aluminum foil. Once fully cooked, remove from the oven and allow to cool for 45 minutes to an hour before adding the icing.
12. To make the icing, add the powdered sugar and 1 tablespoon milk to a medium bowl. Mix until smooth, adding milk as needed to form a firm pipeable icing. Place the icing in a pastry bag fitted with either a small circle or flat strip tip. Apply the icing in a cross pattern over the cooled buns and serve.