‘She grinned. “I have an apple that thinks it is a pear,” she said, holding it up. “And a bun that thinks it is a cat. And a lettuce that thinks it is a lettuce.”

“It’s a clever lettuce then.”

“Hardly,” she said with a delicate snort. “Why would anything clever think it was a lettuce?”

“Even if it is a lettuce?” I asked. “Especially then,” she said. “Bad enough to be a lettuce. How awful to think you are a lettuce too.” ‘ – The Wise Man’s Fear

These are fun and adorable and delicious. And they look like kitties. They’re also made with “two ingredient dough” (which is not actually two ingredients), and a gooey, sticky salted caramel frosting. So, ya know. Yum.

Auri’s Salted Caramel Kitty Buns

6sp each, makes 6

Ingredients

For buns:

• 3/4c +1/8c gluten free all purpose flour
• 1/4c tapioca starch
• 1/2tbsp baking powder
• 1/4tsp salt
• 1c nonfat plain Greek yogurt
• 1/2c brown sugar
• 2tbsp ground cinnamon
• 1tsp water

For frosting:

• 1 1/2oz reduced fat cream cheese
• 1 1/2tbsp powdered sugar
• 1tbsp caramel sauce (we used Mrs Richards brand)
• 1/4tsp sea salt
• 1/4tsp vanilla extract

Sift together flour (reserving extra 1/8th cup), tapioca starch, baking powder, and salt, then mix with Greek yogurt until a dough forms. Form into a ball. Use the extra 1/8th cup of flour to coat the outside of the ball, and press flat between two sheets of baking parchment that have been sprayed lightly with coconut oil spray. Roll out into a sheet of dough, and trim the edges so it’s even. Set excess dough aside.

Mix the brown sugar and cinnamon, then use small drops of water up to one teaspoon to form a paste. Spread the paste on one side of the dough sheet, and then gently roll the dough into a cylinder(chill first if required). Chill for one hour, preheat the oven to 375F, then slice into 12 equal pieces. Roll excess dough into a cylinder and cut into 6 small pieces. Shape those into an “S” curve. Arrange all on a baking sheet that has been lined with parchment, and bake for 20-25 minutes.

While baking, mix all frosting ingredients together and whip until well combined. Transfer to a plastic bag and chill.

When finished baking, remove from oven. Let all buns cool completely. Using a knife, create a small hole in the backs of 6 of the buns. Snip a corner out from the plastic bag and pipe in a spiral over the top of each bun, setting one atop the other to make a two tiered cinnamon roll, with those that have holes added on the bottom. Pipe some frosting into the hole to attach a tail, and pipe beads of frosting to create ears, and more for the whiskers.