These yummy homemade cinnamon rolls are of course gluten, dairy, egg & soy free and are just like you remember them – warm, bursting with cinnamon and topped with a sugar glaze! I’ve adapted this recipe from a couple of different ones I’ve found to get my own perfect combination of ingredients.
Makes 8 generous rolls
Dough:
Yeast Mixture
7 tablespoons warm rice milk (110 degrees)
1-tablespoon dry yeast granules
1-tablespoon sweet sorghum flour (I use Bob’s Red Mill)
1-tablespoon granulated sugar (you could substitute agave nectar if you prefer)
“Egg” Mixture
Egg substitute for 2 eggs (I used ground flax seed – 2-tablespoons ground flaxseed combined with 6-tablespoons warm water with a pinch of baking powder)
2-tablespoons olive oil
Flour Mixture
1-cup + 3-tablespoons sweet sorghum flour
3-tablespoons granulated sugar
¾-cup tapioca flour
1 ¼-teaspoons xanthan gum
½-teaspoon salt
Filling:
1/3-cup packed dark brown sugar
¾-teaspoon cinnamon
¼-teaspoon nutmeg
1-tablespoon melted Earth Balance soy free, dairy free spread (it’s the red one)
Glaze:
¾-cup confectioners’ sugar
1-tablespoon rice milk
½-teaspoon pure vanilla extract
How to Make It:
{ Lightly grease a 9-inch round cake pan.
{ Combine the brown sugar, cinnamon and nutmeg of the filling mixture in a small bowl and set aside.
{ To combine the yeast mixture: In a measuring cup combine warm rice milk, yeast, 1-tablespoon sweet sorghum flour and 1-tablespoon sugar and stir until blended. Cover and set aside until it becomes foamy.
{ Combine egg mixture as follows: If using an egg substitute follow directions for 2 eggs. If using flaxseed combine 2-tablespoons flaxseed, 6-tablespoons water and a pinch of baking powder in a small bowl or cup. Add the 2-tablespoons olive oil and stir until blended, set aside to thicken.
{ For the dough. In a large electric mixer bowl add 1-cup + 3-tablespoons sweet sorghum flour, ¾-cup tapioca flour, xanthan gum, salt and 3-tablespoons sugar. Stir on low briefly then add the warm yeast mixture and egg mixture to the bowl. Mix until just blended. Scrape the bowl and beaters with a spatula and then beat on high for 3 minutes.
NOTE: 3 minutes is a long time when you are standing there waiting, make sure you let the dough beat the entire 3 minutes! The dough should be smooth and stick to the sides of the bowl, not bounce around in a big clump; if it does you haven’t let it beat long enough.
{ Sprinkle some sweet sorghum flour over a flat surface and lightly flour your hands. I find it best to use a SilPat Mat; it keeps the dough from sticking to your surface and makes it much easier to roll!
{ Use a spatula to plop the dough out onto the floured surface in a ball shape. The dough will be sticky, roll it around in the flour to lightly coat it.
{ Gently press the dough into about a 12X8-inch rectangle with your hands. This isn’t rocket science it doesn’t have to be perfect, just pat it out until it looks about the right shape!
{ Brush the melted Earth Balance spread evenly onto the rolled out dough and sprinkle the filling mixture over top.
{ Starting with the small end, carefully roll dough jellyroll fashion. It doesn’t have to be tight, if it starts to stick to the surface gently pry it away with a little extra sorghum flour.
{ Using a sharp knife cut the roll into eight sections about 1 inch thick. If the dough is sticking to the knife coat with a little sorghum flour or even a dab of olive oil.
{ Arrange the slices into the greased cake pan so they do not touch. (Put six around the outside of the pan and two in the middle).
{ Cover with a light cloth and let rise in a warm place until rolls have doubled or more in size. (This can take 1 to 1 ½ hours at about 80 degrees since the dough is heavy.)
{ Preheat oven to 375 degrees. Place rolls in center of oven and bake about 20 minutes until light golden brown.
{ Combine confectioners’ sugar, rice milk and vanilla in a small bowl and stir until smooth. Spoon over the top of the warm rolls. Serve warm. Re-heating (slightly in the oven or microwave) leftovers before eating, as with all gluten-free dough, makes them much tastier the second time around.
{ Enjoy!
*In the picture above, after I took the cinnamon rolls out of the oven and flipped them over onto a plate to allow all the yummy filling that had bubbled out to drip over the rolls. And yes I ate one before I even had a chance to take a picture! :)
