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As promised the Gluten Free Cinnamon Roll Recipe…This is a special recipe I only break out on holiday mornings or when it is really cold outside. It is big hit with everyone including the non gluten free people, which makes me really happy because this recipe was a tough one to develop taking bits and pieces from lots of different recipes. Enjoy

Cinnamon Rolls are Yummy without the Glaze as well

Dry Ingredients:
1 tbsp yeast
3 tbsp warm water
1 cup Sorghum flour
1/4 cup cornstarch
1/4 cup tapioca flour or potato starch
1 tbs xanthan gum or guar gum
1/4 tsp salt
¼-1/2 cup sorghum flour (for kneading)

Wet Ingredients:
3 tbsp honey or agave nectar
1/2 cup milk (I use almond milk)
1 whole egg
4 tbsp oil (I use coconut or olive oil)

Enjoy them Warm right out of them oven

For Cinnamon Roll Filling:
1/4 cup butter, softened
1 ½ tbsp cinnamon
1/4 cup sugar

For the Glaze:
¾ cup powdered sugar
1 tsp  vanilla extract
milk to thicken (I use almond milk)

1.    Combine the yeast and warm water in a large mixing bowl. Set it aside to let the yeast activate.
2.    In another bowl, sift in the dry ingredients one at a time. In a smaller bowl, combine the wet ingredients. Then add the wet ingredients to the yeast.
3.    Place the mixing bowl with wet ingredients under your mixer and slowly add the dry ingredients. (this can be done the old fashioned way with a wooden spoon as well, just be ready to use your muscles because the dough gets thick and can be tough to stir.)
4.    Once it is all combined well cover the bowl with a towel or loosely with plastic wrap. Let rise in a warm place for 30 minutes. Note: Since there is no gluten in this recipe, the dough will not rise the same as a wheat based dough, don’t panic, its normal.
5.    Make the filling by combining the butter, cinnamon and sugar. Set it aside.
6.    After dough has risen for 30 minutes, dust your kneading surface with sorghum flour (I have tried with other flours, it is not the same.) Spread the dough out on the surface and knead dough in flour until it comes together without sticking to your hands. If it is still sticking to your hands, add a little more flour.
7.    Cut parchment paper for a 9 by 13 inch baking pan. I cover the sides as well (just in case).
8.    Flour your rolling pin and roll dough out into a rectangle that is about 8 inches by 12 inches. Spread the cinnamon mixture over the rectangle of dough and then take the longer side (the 12 inch side) and roll toward other 12 inch side so that you have a long tube of dough.
9.    Slice the roll into 12 pieces, 1 inch pieces. Place pieces swirl side up in your lined pan, cover again and let dough rest at room temperature for at least 1 hour.
10.    After 1 hour preheat oven to 375 degrees.
11.    Bake cinnamon rolls for 12-15 minutes, until golden brown.
12.    While it is baking make the icing for the cinnamon rolls. In a small bowl mix the sugar, vanilla and ¼ cup of milk to begin. Mix with a fork, if it is too thick add more milk 1 tablespoon at a time.
13.    Remove from oven and spread the icing over the rolls.
14.    Enjoy them hot, they are the best right out of the oven.

Notes:
For a Sugar Free Version:
For Cinnamon Roll Filling:
1/4 cup butter, softened
1 ½ tbsp cinnamon
1/4 cup honey or 3-4 droppers full of vanilla Stevia

For the Glaze:
¾ cup honey
1 tsp  vanilla extract
½ cup walnuts (optional)
I use this for what I call sticky buns, since they are really sticky with honey instead of the traditional glaze of cinnamon rolls.

There you have it. If you have a nice weekend morning when you want to make something special try it out and let me know what you think int the comments section.

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