Gluten and Dairy Free Soft Cinnamon Buns

Sugar topping
3/4 cup brown sugar
4 Tbsp shortening or vegan margarine
3 Tbsp corn syrup
1 tsp vanilla extract
4 Tbsp coconut milk

Sugar filling
2 Tbsp shortening or vegan margarine
3/4 cup brown sugar
4 tbsp cinnamon

Dough
1 cup white rice flour
1/3 cup tapioca starch
1 cup potato starch
2/3 corn starch
2 tsp xanthan gum
1 Tbsp instant/quick rise yeast
3 Tbsp sugar
1/2 tsp salt
1/4 cup vanilla instant pudding mix
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1 cup warm coconut milk
1/4 cup warm water
1/4 cup shortening or vegan margarine
2 Tbsp oil
1 tsp apple cider vinegar
1 tsp vanilla extract

Icing
200g vegan cream cheese
1/4 cup shortening or vegan margarine
1/2-1 cup icing sugar
1-1.5 tsp vanilla extract

Instructions

1. For the sugar topping combine ,4 Tbsp melted shortening or vegan margarine ,3/4 cup brown sugar, 3 Tbsp corn sysrup,1 tsp vanilla extract and 4 Tbsp coconut milk. Spread in the bottom of your pan or divide evenly if you are using more then one pan.
2. For the filling combine 2 Tbsp melted shortening or vegan margarine , 3/4 cup brown sugar and 4 tsp ground cinnamon. Set aside.
3. For the dough combine 1 cup white rice flour, 1/3 tapioca starch, 1 cup potato starch, 2/3 cup corn starch, 2 tsp xanthan gum, 1 Tbsp yeast, 3 Tbsp sugar, 1/2 tsp salt, 1/4 cup pudding mix, 1/2 tsp b soda, 1/2 tsp b powder.
4. Add the following to the dry dough ingredients, 1 cup warm coconut milk, 1/4 cup warm water, 1 egg, 2 Tbsp oil, 1/4 cup melted shortening or vegan margarine, 1 tsp apple cider vinegar, 1 tsp vanilla extract. Mix well.
5.Put a layer of plastic wrap on your counter or table, dollop the dough on the plastic wrap and then roughly spread it out with a spatula or moistened hands into a 17″x 10″ rectangle.
6. Evenly sprinkle the sugar filling mixture on top of the dough.
7.Grab the plastic wrap from the bottom and gently roll the dough onto itself. Pulling the plastic away as you roll. You will end up with a 17″ log.
8.Cut the log in 1″ wide sections (17 rolls) and place into your pans.
9. Cover the cinnamon rolls with a clean kitchen towel or plastic wrap and let sit in a warm spot for 30-60 mins.
10. Preheat the oven to 350 degrees Fahrenheit
11.Remove the towel or plastic wrap and bake the rolls for approx. 20-25 minutes.
12.Whip up 200g vegan cream cheese, 1/4 cup shortening or vegan margarine. This can be done by hand or with an electric mixer.
13. Add 1 tsp vanilla and icing sugar in 1/4 cup increments. Taste as you go to get the flavor you want. I used 3/4 cup icing sugar and 1.5 tsp vanilla.
14.Once the cinnamon buns are cool ice with the icing and enjoy!