Wheat, Yeast, & Dairy Free Vegan Cinnamon Danishes

The recipe I've created here is really a hybrid of a bun, a danish, and a muffin. There are the necessary swirls of cinnamon between pastry, but the treat is baked in a mini-muffin tin. In a nod to sticky buns and a cinnamon danish I had once, there is also a honey glaze. While some might argue that a second vanilla icing is redundant, I think it is decorative, but feel free to omit it. 

I like to serve these warm at a brunch in a small basket. I use a mini muffin tin, but if you rolled the dough thicker a larger tin can easily be used. The tricky part here is keeping the dough from sticking. It is important not to add too much water and that all of the utensils are cold. The shortening should also be cold. When you roll the dough out, do so on a piece of wax paper that has been floured. You can use the paper to help you guide the dough along. 

Makes aprox. 24 mini treats.

INGREDIENTS:

1 3/4 cups gluten free flour

1 tsp xantham gum

pinch of salt

2/3 cup cold shortening

1 tbs cold coconut oil

3 tbs ice water

1 cup brown sugar

4 tbs vegan margarine

10 tbs cinnamon

1/4 honey

1/4 corn syrup

4 tbs + 2 tbs soy milk

1 tsp vanilla

1/4 cup icing sugar

INSTRUCTIONS:

In a medium bowl, whisk together the flour, salt, 1 tbs cinnamon, and xantham gum. Using a pastry cutter, break in the coconut oil and shortening. When the dough resembles a course meal, add the ice water and quickly combine all ingredients with a wooden spoon. Add more water if needed to create a dough that barely holds together. With flour on your hands, shape the dough into a ball and place into the refrigerator for 1/2 hour. 

Flour a large piece of wax paper and a rolling pin. Working quickly, roll the cold dough into a large oval. Depending on how thin you would like your pastry, you may need to do this in two batches. Spread the margarine on the flattened dough. Pat the brown sugar and 8 tbs of cinnamon on the buttered dough. Working from the longer end, carefully roll the dough inwards, creating a spiral. Using a sharp knife, cut the rolled dough into pieces just larger than your muffin tin. Plop each roll into your tin. I like to use liners, but it is not imperative. Bake the rolls at 350 degrees for about twenty minutes or until golden brown and the sugar is bubbling. 

While they are baking, make the honey glaze. In a sauce pan over low eat, combine the honey, 1 tbs cinnamon, corn syrup, and 2 tbs soy milk. Stirring constantly, gently warm the glaze and allow the ingredients to combine. When you remove the sweets from the oven, allow to cool for a few minutes and, if not using liners, remove from pan. Place a tablespoon of glaze on each roll, encouraging it to pool around the sides and become absorbed by the pastry with a pastry brush. The glaze will give the buns a lovely, shiny look.  

In a small bowl, combine the remaining soy milk, vanilla, and icing sugar with a whisk. Drizzle the glaze onto the buns. These are best enjoyed in the first few days, but can easily be frozen and defrosted.