Cinnamon Buns with Stewart Maple Cream Cheese Frosting
Ah…September. These cool mornings are a refreshing and welcomed change to the hot, muggy summer nights, but they arn’t without reminder that another Vermont winter will be here soon! As we watch the leaves start to change from vibrant green to golden and red hues, our taste buds start to really crave those comforting fall flavors. The best way to capture these seasonal changes is with these Cinnamon Buns! Sweet and spicy cinnamon is a hug within these muffin-like dough buns, and the sweet maple mixed with tangy cream cheese makes a topping that will put a smile on your face! Whether you start your morning with these tasty bakes or you enjoy them after dinner, they’re sure to have you feeling relaxed and cozy as you take on another day closer to winter. We hope you enjoy them as much as the Stewart Maple Family does!
• 1 ¾ c almond flour
• 1 ½ c tapioca starch (plus more for rolling dough)
• ¾ tsp baking soda
• ¾ tsp salt
• 1/3 c light coconut milk
• 3 tbsp salted butter (softened)
• 2 tbsp Stewart’s Maple Syrup
• 1 tsp vanilla extract
• 1 egg (at room temperature)
• 1-2 tbsp butter (softened)
• 1 tbsp Stewart’s Maple Syrup
• 2 tsp cinnamon
Optional: chopped pecans, walnuts or raisins
• 4 oz regular cream cheese
• 1 ½ c powdered sugar
• ¼ Stewart’s Maple Syrup
• 2 tbsp butter (softened)
• Splash of vanilla
• In a large bowl, combine almond flour, tapioca flour, salt and baking soda. Whisk to combine.
• Add milk, butter and vanilla and stir until well incorporated. Next, add egg and fold until dough is uniform and sticky.
• Cover dough with plastic wrap and place in the refrigerator for 20-25 minutes.
• Preheat oven to 350 degree Fahrenheit and spray a muffin pan with non-stick spray.
• While dough is in the refrigerator, prepare your filling.
• In a small bowl, combine butter, maple syrup and cinnamon and whisk together. Set aside.
• Place a large piece of parchment paper on a large cutting board and sprinkle generously with tapioca starch.
• Remove dough from refrigerator and transfer to parchment. Dust the top of the tough with more tapioca starch and use your hands to form dough into a thin rectangle (approx.. 10 in – 12in or larger).
• Once you have formed your rectangle, spread your filling over the dough. Sprinkle with a little maple sugar/chopped pecans (or nuts of choice).
• Using the long edge of your parchment paper, begin rolling your dough (as you would roll up an area rug or wrapping paper roll). Use the parchment to roll the dough until you have a nice roll up. Slice your roll with a sharp wet knife into 10-12 pieces. (If your dough is too soft or too warm, this could be a bit more challenging – the flavor will be the same, but you may not get the nice swirl that you see in a typical cinnamon roll. If you are looking for perfecting, put the dough roll back in the refrigerator for 10-15 minutes before cutting).
• Place each dough piece (swirl side up) in a muffin cup. Bake for 16-18 minutes (rotating the pan after half of the time).
• While your buns bake, prepare your icing. Combine all frosting ingredients in a large bowl and whisk until smooth (add a little milk if needed depending on the desired texture).
• Remove bun from oven and allow to cool on a wire baking rack for 10-15 minutes.
• Drizzle buns with icing/frosting and sprinkle with pecans! Enjoy!
• Because these are made with gluten free flour, these will be a little crumbly! Store in the fridge to keep these from drying out.
• Use excess icing over pancakes or your favorite cupcake recipe!
This recipe is a Stewart Maple and Forkd collaboration. For more great recipes, check out www.forkd.squarespace.com