MAKING THE DOUGH

Butter a 8 x 8 inch baking pan or a 9” round baking pan and set aside. Using a stand mixer, empty the SWEET DOUGH MIX into the bowl. ADD yeast packets into the bowl of dry mix and whisk to combine. Melt butter and add warm milk. Whisk until combined.  Temperature should be between 105º - 110º.  Do not exceed 110º as it will kill the yeast.  Add lightly beaten eggs and mix. With mixer running on low, add wet ingredients into dry ingredients. Once completely combined, turn mixer up to about medium or medium high and beat for 5 minutes.  The dough should look sticky but smooth in texture. Remove paddle attachment. Scrape dough together into a rough ball or mound. Spray a new bowl with cooking oil spray. Place mound of dough, cover with plastic wrap and place in warm, draft-free area for 1.5 to 2 hours to rise. Once risen, immediately chill for at least two hours, preferably overnight so the dough stiffens a little and easier to handle. Make the topping before rolling the dough. On heavily floured surface, knead dough into a smooth ball, adding extra gluten-free flour as needed until dough is no longer sticky (a little sticking is normal). DIVIDE THE DOUGH IN HALF. Using half of the dough, roll out to 10-inch by about 16-inch rectangle (about 1/4 to 1/2 inch thick). It doesn't need to be perfect. (Save the other half of of the dough to make other goodies such as donuts, babka, beignet, etc.) Mix together filling ingredients and spread evenly on dough. Use a spatula to evenly spread. Roll up jelly roll style and pinch seam to close. Flip over so seam is down and cut using dental floss (unflavored), a serrated knife or bench scraper into 8 equal size rolls.

 

 MAKE THE TOPPING

If using whole walnuts, chop into smaller pieces. Place in a baking pan and toast the walnuts in 350ºF oven for 5-8 min stirring hallway to prevent from burning.  Set aside. In a small sauce pan, add the brown sugar, maple syrup, butter and corn syrup. Set in medium heat and stir until is dissolved and butter is melted.  Simmer for 2 min and remove from the heat. Set aside.

 

ASSEMBLE THE ROLLS IN THE PAN

In a prepared pan, add the syrup. Sprinkle toasted walnuts all over the syrup. Add the cut buns flat side down making sure the buns are touching each other. If using an 8x8 inch pan, place the buns in 2 rows.  If using a round pan, place 7 rolls on the perimeter and 1 in the center of the pan. Cover the pan with a plastic wrap and let the rolls rise in a warm draft free area, about 1.5 to 2 hrs. Once risen, bake until top is golden brown. Let sit on a cooling rack for at least 15 minutes before inverting into a serving platter. Scrape remaining topping from the pan unto the buns.