Wonder Buns

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Line 2 rimmed baking sheets with parchment paper and set aside.
3. 3
   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.
4. 4
   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.
5. 5
   Gradually add 2/3 cup of the warm water and stir in more if needed until the dough is slightly tacky.
6. 6
   Wrap in plastic and refrigerate for 20 minutes.
7. 7
   Turn the dough out onto the center of a surface dusted with 1/3 cup rice flour.
8. 8
   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.
9. 9
   Using a pastry brush, apply half of the remaining coconut oil all over the surface of the dough.
10. 10
    In a small bowl, combine 1/2 cup of the agave nectar and 3 tablespoons of the cinnamon.
11. 11
    Brush the mixture onto the dough, covering it entirely.
12. 12
    Sprinkle the raisins evenly over the mixture.
13. 13
    Beginning with the short side closest to you, gently roll the dough onto itself to form a log.
14. 14
    Using a very sharp knife, cut the log into 1-inch-wide pieces to make 12 rolls.
15. 15
    Place 6 rolls on each of the prepared baking sheets.
16. 16
    Bake for 12 minutes, remove from the oven, and gently brush the top and sides of each bun with the remaining coconut oil.
17. 17
    Rotate the baking sheets and bake for 5 minutes more, or until the edges are browned and the centers are slightly soft.
18. 18
    Let cool for 10 minutes, then drizzle a teaspoon of Vanilla Icing over each bun before serving.