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Cinnamon Rolls
Mix the following together, and set aside to begin proofing:
1 cup warm rice milk or soy milk
1 packet dry active yeast (about 1 tbsp)
Have the following ready to mix into it after you’ve prepared all other ingredients:
2 tbsp. honey
1 tsp. pure vanilla extract (can be omitted if allergic)
In a separate bowl, combine the following dry ingredients thoroughly with a wire whisk:
1 cup sorghum flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 tsp xanthan gum (visit here for a corn free version)
2 tsp baking powder
1/2 tsp kosher salt
Into this mixture, and with a pastry cutter, cut in
1/3 cup Spectrum palm oil shortening, until cornmeal texture is achieved.
Prepare your filling:
1 cup brown sugar
1 ½ tsp cinnamon (if allergic, you can substitute ¼ tsp nutmeg or allspice)
1/2 cup raisins
2 tbsp grape seed oil (or other compatible oil)
Combine and set aside.
Prepare your glaze:
¾ cup powdered cane sugar (visit here for a corn free version)
4 tsp. rice milk or water
Preheat oven to 375◦F
Add honey and vanilla into milk and yeast mixture. Whisk well, and pour into flour mix. Stir with a spoon until the dough is blended. Do not use beaters, as this will overwork the dough and lead to a tough texture. Place the dough onto a greased, 24” sheet of plastic wrap. The dough will be very soft and sticky, almost like a thick batter. Cover with another separate sheet of greased plastic wrap of the same size. Pat the dough to form a slightly flattened square. With a rolling pin, gently roll the dough into a rectangle, approximately 15”x 10” in size. Remove the top layer of plastic wrap, and sprinkle with the filling. Lifting the bottom of the wrap on the side closest to you, carefully begin rolling the dough into a log. As you’re rolling the dough, you will need to slowly remove the plastic wrap. Once the log is complete slice it with a large, slightly greased knife into 10 evenly sized rolls, placing them into a greased 9” glass pie pan as you go. You can also use a taut string to slice the log by slowly applying pressure in a downward motion. Bake rolls for 20 minutes, let cool for a few minutes, and drizzle with the glaze. Store any leftovers covered, in the refrigerator.
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