Gluten Free Cinnamon Rolls

Dough:

2 tablespoons butter

1/4 cup sugar

2/3 cup warm milk

1 egg

1/4 cup oil

1 teaspoon vanilla

1 tablespoon instant yeast

1/2 cup sorghum flour

1 cup cornstarch

1/4 teaspoon baking soda

2 1/2 teaspoons xanthan gum

2 teaspoons baking powder

1/2 teaspoon salt

Mix together butter and sugar. Add milk, egg, oil and vanilla. Combine the dry ingredients and add them to the wet mixture. If you don’t use instant yeast you should add it to the warm milk. Beat on high until there are no lumps. HOLD BACK A LITTLE OF THE MILK TO SEE IF IT’S THE RIGHT¬†CONSISTENCY.

Lay out a piece of saran wrap and sprinkle it with sugar. lay the dough on top and cover it with another piece of saran wrap. (you can spray the saran wrap with cooking spray) Use a rolling pin to flatten it to about a 13 inch square.

Filling:

2/3 cup brown sugar

1 1/4 teaspoon cinnamon

1/3 cup chopped nuts (optional)

combine the ingredients and remove the top layer of saran wrap. I like to take softened butter and spread a thin layer over the dough, but that’s optional. Spread the filling evenly over the dough. Roll the dough by lifting the saran wrap. Spray a knife with cooking spray or use dental floss to cut the dough in 12 pieces. It’s going to be really sloppy looking, but keep going! Pack them in tightly to a glass 9×13 and it will be fine. Bake at 375 for 20 minutes.

Glaze:

3/4 cup powdered sugar

1 teaspoon vanilla

milk

Combine the ingredients and add milk 1 tablespoon at a time until the glaze is at the right consistency. drizzle the glaze over warm cinnamon rolls and serve.

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