Skip to main content

Wonder Buns

The slightest whiff of cinnamon and melted sugar is likely to send any lady into a nostalgic reverie for the food court of her youth. Today this recipe commands center stage at the bakery whenever we fire up a batch—no small feat considering the competition of fragrant apple muffins, nutty cornbread, and dozens of other aromatic samplings. You’ll find that BabyCakes NYC’s Wonder Buns have everything you’ve been missing for so long: that subtly sticky chewiness, the spicy pockets intermixed with the sweet streaks of joy, a dense but layered texture that is the stuff of dreams.

Recipe information

  • Yield

    makes 12

Ingredients

Basic Gluten-Free Pastry Dough

1 1/4 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1/2 cup brown rice flour
1/4 cup arrowroot
1 3/4 teaspoons xanthan gum
1 tablespoon baking powder
1 tablespoon ground cinnamon
1/4 cup melted refined coconut oil or canola oil
1/3 cup agave nectar
3 tablespoons vanilla extract
1 cup warm water
1/2 cup rice flour
1/4 cup melted refined coconut oil or canola oil
1/2 cup agave nectar
3 tablespoons ground cinnamon
1/2 cup raisins (optional)
4 tablespoons Vanilla Icing (page 127)

Preparation

  1. Step 1

    Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.

    Step 2

    In a medium bowl, whisk together the gluten-free all-purpose flour, 1/2 cup of the rice flour, the arrowroot, xanthan gum, baking powder, and 1 tablespoon cinnamon. Add 1/4 cup of the coconut oil, 1/3 cup of agave nectar, and the vanilla and stir with a rubber spatula until a very thick dry dough forms. Gradually add 2/3 cup of the warm water and stir in more if needed until the dough is slightly tacky. Wrap in plastic and refrigerate for 20 minutes.

    Step 3

    Turn the dough out onto the center of a surface dusted with 1/3 cup rice flour. Dust the top of the dough and a rolling pin with some of the remaining rice flour and roll out the dough into a 1/2-inch-thick rectangle with the short side facing you. Using a pastry brush, apply half of the remaining coconut oil all over the surface of the dough.

    Step 4

    In a small bowl, combine 1/2 cup of the agave nectar and 3 tablespoons of the cinnamon. Brush the mixture onto the dough, covering it entirely. Sprinkle the raisins evenly over the mixture.

    Step 5

    Beginning with the short side closest to you, gently roll the dough onto itself to form a log. Using a very sharp knife, cut the log into 1-inch-wide pieces to make 12 rolls. Place 6 rolls on each of the prepared baking sheets. Bake for 12 minutes, remove from the oven, and gently brush the top and sides of each bun with the remaining coconut oil. Rotate the baking sheets and bake for 5 minutes more, or until the edges are browned and the centers are slightly soft. Let cool for 10 minutes, then drizzle a teaspoon of Vanilla Icing over each bun before serving.

Cover of the cookbook featuring gluten free vegan donuts with coconut.
Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.