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 Cinnamon Rolls

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Number of posts : 254
Location : Germany
How long since diagnosed? : a long while now
Registration date : 2007-10-11

Cinnamon Rolls Empty
PostSubject: Cinnamon Rolls   Cinnamon Rolls EmptySun Dec 30, 2007 12:26 pm

Cinnamon Rolls

2 Tbs Butter
1/4 Cup Sugar
2/3 Cup of Milk room temp
2 1/2 tsps Yeast
1 Egg
1/4 Cup Canola Oil
1/2 Cup Potato Starch
1 Cup Arrowroot
1/4 tsp Baking Soda
1 1/4 tsps Guar Gum
2 tsps Baking Powder
1/2 tsp Salt
1 tsp Vanilla
3/4 cup Sorghum flour

1 Cup Brown Sugar
1 tsp Cinnamon
1/2 Cup Currants
1/3 Cup Chopped Nuts - Optional
2 Tbs melted butter

Top with: 1 - 2 Tbs Turbinado Sugar

Preheat oven to 375 degrees. In mixing bowl, combine the dry ingredients (except sugar and yeast) with the butter to have a crumbly mixture. Measure warm milk and add sugar and stir well. Add the yeast to the sweetened milk and allow to proof. When the yeast has proofed, add to the dry ingredient mixture and mix very well on low, beat for 4 minutes on high. Dough will be soft, so pour out onto a lightly floured surface and roll into a rectangle. (Freezer paper works well because of the width. Place the waxed side up.) Place the filling on the dough leaving about 1 inch of the outer edge to be plain. When you start to roll the dough, use the paper to assist in the roll up. With each roll of the dough, slightly press the dough to adhere the dough together. Repeat until you reach the 1 inch edge. Wet the edge with water and then seal the edge to the rolled dough. Spray your knife with GF cooking spray to help prevent sticking. Place the cut slices into a sprayed pie plate. Allow to rise for 30 minutes and then bake for 15 minutes at 375 degrees and then turn the oven to 350 degrees for an additional baking time of 10 minutes.

Remove the baked rolls from the oven and sprinkle with the Turbinado sugar while the rolls are still hot.
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