Gluten-Free Dairy-Free Honey Buns

Ingredients

• 1360 g coconut yogurt(360g)
• 2440 g oat milk(440g)
• 3210 g honey(210g)
• 414 g instant yeast(14g)
• 58 g baking powder(8g)
• 62 large eggs(100g)
• 7800 g gluten free bread flour(800g)
• 815 g salt(15g)
• 916 g vanilla extract(16g)
• 1040 g olive oil(40g)
• 1114 g psyllium husk(14g)
• 120.75 cup coconut milk(180g)
• 130.5 cup honey (filling)(170g)
• 142 tablespoon cinnamon(12g)
• 151 tablespoon melted coconut oil (filling)(14g)
• 161 cup honey (glaze)(340g)
• 170.25 cup melted coconut oil (glaze)(56g)

Instructions

1. 1In the bowl of a stand mixer, combine coconut yogurt, oat milk, honey, instant yeast, baking powder, eggs, gluten free bread flour, salt, vanilla extract, olive oil, and psyllium husk.
2. 2Mix on low speed for 1 minute, then on high speed for 3 minutes, scraping the sides of the bowl as needed.
3. 3Cover the bowl and set aside to rise until doubled in size, about 1-2 hours.
4. 4Dust a clean, dry work surface lightly with gluten free bread flour. Turn the dough out onto the surface and roll into a 16-18 inch square using a floured rolling pin.
5. 5For the filling, combine melted coconut oil, honey, and cinnamon. Brush evenly over the rolled dough.
6. 6Carefully roll up the dough and cut into six even cinnamon rolls, discarding the ends if they are not uniform in size.
7. 7Place the rolls in a baking dish, cover, and set aside to rise for 30 minutes.
8. 8Preheat the oven to 375°F (190°C). Pour coconut milk over the top of the honey buns.
9. 9Bake for 45-55 minutes, until the center is cooked through.
10. 10For the glaze, combine honey and melted coconut oil in a small bowl. Spread over the tops of the buns to evenly coat before serving.