GLUTEN FREE ORANGE CINNAMON BUNS

Steps:

• In the bowl on an electric mixer fitted with the paddle attachment, whisk yeast, 1 cup warm milk, and 1 teaspoon honey until combined. (Yeast might clump a little, and that's fine.) Let stand until foamy, about 5 minutes.
• Add egg whites, 2 cups Breadtopia bread flour, and remaining 1/4 cup honey and beat with paddle on medium-high speed until mixture is very light and thick, about 3 minutes. Remove paddle and scrape mixture with a spatula toward center of bowl. sprinkle with remaining 2 cups Breadtopia bread flour without stirring. Let stand in a warm place, uncovered about 30 minutes.
• Add salt, orange zest, vanilla extract, 5 egg yolks, and remaining 1/4 cup cold milk.
• Mix with dough hook hook on low speed until dough forms a shaggy mass. Increase speed to medium and work dough until it is soft and homogenous. It will clear the sides of the bowl but will still be slightly sticky.
• Reduce mixer speed to medium-low and add butter in one piece at a time, waiting in between additions until butter is fully incorporated in the dough. This part takes a while, so be patient. Dough will be spongy and soft at this stage.
• Cover and chill between 8-16 hours.
• Make the filling:
• In a small saucepan over low heat, combine brown sugar, cinnamon, cardamom, 1/4 cup honey, and 1 stick butter. Stir constantly until butter is melted and mixture is smooth. Let cool slightly (if mixture cools too much it will be too hard to spread onto dough).
• Turn out dough onto a lightly floured sheet of parchment paper. Punch down and divide into two halves. Return one half to bowl, cover and chill while you work.
• Roll out remaining dough onto floured parchment paper into a rectangle measuring about 16x12 inches.
• Spread half of warm brown sugar mixture evenly onto dough. Starting with a long edge facing you, roll dough into a tight log using parchment paper to help shape the dough. (If dough gets too sticky to handle at any stage, slide it with the parchment paper onto a baking sheet and chill it 20-30 minutes or until firm, then proceed.) Place log, seam side down onto a baking sheet. Chill until firm, 20-30 minutes.
• Repeat process with other half of dough and brown sugar mixture. (Warm brown sugar mixture slightly if it has cooled too much to spread.)
• Prepare two 12-cup muffin pans by buttering cups.
• Remove chilled logs from refrigerator. Trim ends and cut each log into 12 equal pieces. If you want to make large buns, as pictured here, use 2 jumbo muffin tins (6 cups each) and cut each log into 6 equal pieces. Place each piece in prepared muffin cup and cover loosely with plastic. Let rest at room temperature 30-35 minutes and preheat oven to 350°F.
• Bake buns in middle of oven, 20-25 minutes, until golden brown.
• Meanwhile, heat remaining 4 Tablespoons butter and remaining 1/4 cup honey in a small saucepan over low heat, stirring until smooth. Remove pan from heat.
• Once you remove buns from oven, brush tops with butter mixture. Transfer buns to a cooling rack (if buns cool too much in pan, sugar will harden and buns will stick).