- 2 Tb. dairy free margarine (or butter )
- 1/4 c. sugar
- 2/3 c. almond milk, warm (or cow’s milk)
- 1 egg
- 1/4 c. oil
- 1 tsp. vanilla
- 1 Tb. instant yeast
- 1/4 c. sorghum flour
- 1/2 c. millet flour
- 3/4 c. corn starch
- 1/4 tsp. baking soda
- 2 1/2 tsp. xanthan gum
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 – 1 c. brown sugar
- 1 1/4 tsp. cinnamon
- 1/3 c. chopped nuts (optional)
- 3/4 c. powdered sugar
- 1 tsp. vanilla
- about 1 Tb.almond milk
Add the egg, oil, vanilla, and most of the almond milk. Hold back about 3 tablespoons of the milk.
Combine the remaining ingredients (yeast through salt) and add to the wet mixture.
Beat on high about 2 minutes until well mixed with no lumps. The dough will be soft, but should hold together. Add the remaining milk if needed.
Lay out a piece of plastic wrap and sprinkle it with sugar. Lay the dough on top and cover it with another piece of plastic wrap.
Use a rolling pin to roll the dough into a 13 1/2 inch square. Lift the top piece of plastic wrap often and reposition if necessary. You can spray the wrap with cooking spray if the dough is sticking.
Combine the filling ingredients. Spread the filling on the dough leaving a margin at one side. As you roll the dough, the filling with get shifted. The margin keeps it from being pushed all the way out at the end.
Roll the dough by lifting up the plastic wrap. Once you get the roll started, it will roll on its own. Once rolled, smooth out the edge.
If you want nice clean end pieces, cut a little off each end. I leave them as is.
Using a sharp knife, cut the roll into 8 slices. You can do this by cutting the roll in half, then cut each half in half, then cut the quarters in half.
Place the rolls in a glass pie dish and bake at 375 degrees for 20 minutes.
Combine the glaze ingredients. Add the almond milk a teaspoon at a time until the glaze is the right consistency. You can adjust the amount of glaze to your taste.
Drizzle the glaze over the warm rolls and serve.
Recipe from www.glutenfreehomemaker.com