Gluten Free Cinnamon Buns   
1 2/3 cups warm milk
4 teaspoons yeast
1 teaspoon sugar
365 grams of Caroline’s All Purpose GF Mix
50 grams Teff Flour
4 teaspoons xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons pysillium Husk (not powder)
3 eggs, large
2 teaspoons vinegar
2 tablespoons oil (I used canola oil, you could also melt butter or lard etc).

Filling:
1/2 cup brown sugar (maybe a little more or less)
cinnamon
butter

Place in 2 cup measure milk, yeast and sugar.  Let sit 10 minutes.
While milk and yeast mixture are sitting place dry ingredients into a bowl – stir with a fork to distribute the ingredients.

Place milk and yeast mixture into mixer bowl or bread machine pan.  Pour the dry flour mixture over top.  Add the eggs and the oil.  Using the Bread Machine or Stand Mixer – mix for 10-15 minutes until it is well mixed.

Using plastic wrap or a cut open plastic bag – place on counter or table top.  Lightly brush on oil and dust with rice flour.  Place your dough on this plastic wrap and oil your hands and lightly pat the dough into a rectangle about 1/2″ thick or a little less.  Soften butter and spread over the dough.  Then shake a layer of cinnamon over the butter and dough.  Sprinkle brown sugar all over the cinnamon.  Using the edge of the plastic start rolling from the side closest to you.  Slice with a string at least 1″ thick. (YouTube video to show you how click here). Grease a 9″x 9″ pan. Place each slice in pan.  Cover with a oiled piece of plastic wrap or other plastic.  Let rise 30-60 minutes (depending on how warm your room is).

Bake at 375 for 12-15 minutes or until light brown.  Cool.    These can be frozen.  They thaw well – warming them up in the microwave is also very good.