Cinnamon Rolls with Maple-Miso Butterscotch

Method

1. 1Bloom the yeastWhisk the yeast and maple syrup into the warm oat milk and let sit until foamy, about 8 minutes. If it does not foam, the yeast is dead: start over.
2. 2Mix the dryIn a stand mixer bowl, whisk the brown rice flour, sorghum flour, tapioca starch, potato starch, psyllium, and salt. Do not skip the psyllium; it gives GF dough the stretch to spiral.
3. 3Build the doughAdd the yeast mixture, eggs, coconut oil, and vinegar. Mix with the paddle on medium for 4 minutes. The dough should be thick, tacky, and smooth, closer to a thick batter than wheat dough.
4. 4First proofCover and let rise in a warm spot until puffy and visibly expanded, about 1 hour. It will not double like wheat dough.
5. 5Make the fillingStir the coconut oil, coconut sugar, maple syrup, cinnamon, cardamom, vanilla paste, and flaky salt into a thick, spreadable paste. It should taste intensely spiced and just barely sweet.
6. 6Roll outTurn the dough onto parchment lightly dusted with brown rice flour, top with a second sheet, and roll into a rectangle about 12x16 inches and ⅓ inch thick. Parchment on both sides prevents tearing.
7. 7Fill and shapePeel off the top parchment. Spread the filling evenly, leaving a ½-inch border on one long side. Using the bottom parchment to guide, roll into a tight log from the opposite long side, slowly, patching cracks with damp fingers.
8. 8Cut and second proofCut the log into 9 rolls with unflavored dental floss or a sharp serrated knife. Arrange in a parchment-lined 9x9 pan with a little space between each, cover loosely, and proof until puffed and touching, about 45 minutes. Heat the oven to 350°F (175°C).
9. 9BakeBake 28 to 32 minutes, until deep golden and the centers read 200°F (93°C). GF rolls must be fully cooked through or they will be gummy.
10. 10Make the butterscotchWhile the rolls bake, simmer the coconut cream and maple syrup with the miso in a small saucepan, whisking, until reduced enough to coat a spoon. Off heat, whisk in the vanilla and vinegar. Taste: the miso should be felt, not identified.
11. 11Rest, then pourRest the rolls in the pan 15 minutes. Pour the butterscotch over the warm (not hot) rolls so it pools into the spirals, and serve within about 20 minutes while it is still glossy and flowing.