It’s really hard taking a picture like this. Pretty much the whole time I was thinking: Maybe the shot would look better if there was a huge bite taken out of one…or both! By some divine miracle I controlled myself. For a little while, anyway.
These cinnamon rolls were mind blowing! I really wasn’t expecting much from them before they were done, because the picture from the original recipe really didn’t do them justice. My husband had one for breakfast and said “It tastes like real frosting!” (and a minute later…) “And real bread!” That’s right, honey–these are the real deal.
(Also, I know it looks like a ton of work because of all the ingredients, but they were very easy.)
- 2/3 cup of skim milk
- 1 tablespoon of active dry yeast
- 1/4 cup of potato starch
- 3/4 cup of cornstarch
- 1/2 cup of millet flour
- 1/4 teaspoon of xanthan gum
- 1/4 teaspoon baking soda
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of dextrose
- 2 tablespoons of butter, softened
- 1 large egg
- 1/4 cup of olive oil
- 1/2 cup of dextrose
- 1 tablespoon of cinnamon
- 1/2 stick of butter
- 1 stick of butter, softened
- 1 cup of dextrose
- 1/4 cup of cream cheese, softened
- 1/8 teaspoon of salt
- Various size mixing bowls
- Hand/stand mixer
- Cooking spray
- Container for dough to rise
- Plastic wrap
- Parchment paper
- Rolling pin
- Serrated knife
- Pan to bake rolls in
Warm the milk in the microwave and add the yeast. Set aside to bubble.
Meanwhile, mix together the salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
Add the sugar, butter, and oil to the yeast mixture and stir to combine.
Add the egg and mix thoroughly.
Add the flour mixture 1/2 a cup at a time to the wet ingredients and mix well in between additions.
Place the dough into a greased container, cover loosely in plastic wrap, and keep in a warm area to rise for 45-60 minutes.
Preheat the oven to 400 degrees.
Lay out a piece of parchment paper and sprinkle with flour (I used sweet rice flour). Place the dough on top and sprinkle more flour on top of the dough. Put another piece of parchment paper on top.
Using a rolling pin, roll the dough out to a 13×13 inch square (or a 1/4 inch thick).
Remove the top parchment paper and spread the softened butter on the dough.
Combine the cinnamon and dextrose for the filling and sprinkle liberally on the buttered dough.
Using the bottom sheet of parchment paper, roll the dough into a log (make sure it’s rolled tight!).
Cut the log into 8 pieces using a serrated knife and place the rolls (swirly side up) into a greased baking dish.
Bake in the oven for 18-22 minutes.
Meanwhile, mix together the icing ingredients.
Let the rolls sit for a few minutes when they come out of the oven and then add the icing!
Elimination Diet safe: No.