• Mix together 1 tablespoon of brown sugar with ¼ cup of warm water until the sugar dissolves, then add the dry active yeast and mix together
• Then cover the yeast and allow it to bloom. This may take up to 10 minutes
• Next in a large mixing bowl, combine the flour, ground cinnamon, grated nutmeg and salt.
• Next mix together well with a whisk and set aside
• Then add the raisins, prunes and pineapple juice to a blender and blend until a smooth paste forms and set aside
• Then combine the warm evaporated milk, melted butter, egg and remaining sugar together and mix together well until the sugar dissolves
• Next add the bloomed yeast to the milk mixture and mix together well
• Then make a well in the center of the flour mixture and add the milk mixture and the blended fruits and mix together to form a very soft dough (I typically start the mixing off with a whisk, then when it gets to a pancake batter stage, I use my rubber spatula to bring the dough together)
• Just before letting the dough res, rub 1-2 teaspoons of oil over the top of the dough. This prevents the dough from crusting while proofing
• Next let the dough rest for about 45 minutes to 1 hour
• Then use your spatula to mix the dough for a minute or two (this is the equivalent of punching dough regular dough)

Shaping into buns

• Use a ½ cup dry measuring cup to scoop the soft dough and place it on a greased baking sheet
• After all shaping all of the buns, you may smooth the top of each bun with your rubber spatula or by damping you finger tips with warm water and rubbing the top of the buns
• Allow the buns to proof for another 45 minutes to 1 hour before baking
• Then just before baking use your rubber spatula to press crosses into the top of the dough

Making a loaf

• To make a loaf instead of buns, pour the soft dough into a greased and parchment lined loaf pan
• Then allow the loaf to proof for 1 hour before baking

Baking your Gluten Free Cross Buns

• When you are ready to bake preheat your oven to 350 °F
• Then place the cross buns uncovered into the oven and bake for 30 minutes
• If you are baking a loaf, bake uncovered in the oven for 50 minutes to 1 hour or until a tooth pick inserted into the loaf comes out clean

Making the syrup

• While the cross buns are baking, make the glaze topping by combining ½ cup water, ¼ cup granulated sugar and 1 teaspoon of vanilla essence in a small saucepan on medium heat
• Stir until the sugar crystals dissolve, then bring the solution to a boil
• Continue to boil until the solution reduces to ½ the amount. This should take about 5 minutes
• Then remove from the heat and set aside.

Finishing Touches

• Remove the cross buns from the oven after 30 minutes. The cross buns may not get golden brown like the regular buns, so be careful not to overcook them in search of that color
• Allow the cross buns to cool for 5 to 10 minutes
• Then brush the top of the cross buns with the glaze
• Enjoy your cross buns warm, preferably with a slice of cheese