Dough:
• 2 tbsp butter
• ¼ cup white sugar
• 2/3 cup skim milk, warmed
• 1 tbsp yeast
• 1 large egg
• ¼ cup canola oil
• ¼ cup potato starch
• ¾ cup corn starch
• ½ cup millet flour
• ¼ tsp baking soda
• 2 ½ tsp xanthan gum
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla
Filling:
• 1 cup packed brown sugar
• 2 ½ tsp cinnamon
• 1/3 cup softened butter
Icing:
• 8 tbsp softened butter
• 1 ½ cups icing sugar
• ¼ cup soft cream cheese
• ½ tsp vanilla
• 1/8 tsp salt
1. Dissolve yeast into large mixing bowl with warmed milk. Let bubble for a few minutes.
2. Add sugar, butter, oil and vanilla to milk/yeast mixture. Stir to combine. Add egg and combine thoroughly.
3. Sift together salt, potato starch, corn starch, millet flour, baking soda, baking powder and xanthan gum.
4. Slowly add flour mixture to mixing bowl. Stir until well combined.
5. Remove dough from mixing bowl and place in greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky – this is normal. Preheat oven to 400F.
6. Roll dough to ¼ inch thick in a 13x13 dish between two pieces of well floured parchment paper.
7. Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
8. Combine brown sugar/cinnamon and sprinkle over buttered dough surface. Leave a 2 inch strip of dough uncovered at one end.
9. Using bottom sheet of parchment paper as an aid, roll dough into a log. Start at the end opposite of that which you left uncovered.
10. Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Pat any remaining cinnamon/sugar mixture in the bottom of pan.
11. Bake in oven for 18-22 minutes until tops are golden brown. Check for doneness by running a knife between the rolls in the centre of the dish. Dough show not easily stick to the knife. While the rolls are baking, whip together frosting ingredients until soft and creamy.
12. Spread over cooled rolls, and enjoy.
• 2 tbsp butter
• ¼ cup white sugar
• 2/3 cup skim milk, warmed
• 1 tbsp yeast
• 1 large egg
• ¼ cup canola oil
• ¼ cup potato starch
• ¾ cup corn starch
• ½ cup millet flour
• ¼ tsp baking soda
• 2 ½ tsp xanthan gum
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla
Filling:
• 1 cup packed brown sugar
• 2 ½ tsp cinnamon
• 1/3 cup softened butter
Icing:
• 8 tbsp softened butter
• 1 ½ cups icing sugar
• ¼ cup soft cream cheese
• ½ tsp vanilla
• 1/8 tsp salt
1. Dissolve yeast into large mixing bowl with warmed milk. Let bubble for a few minutes.
2. Add sugar, butter, oil and vanilla to milk/yeast mixture. Stir to combine. Add egg and combine thoroughly.
3. Sift together salt, potato starch, corn starch, millet flour, baking soda, baking powder and xanthan gum.
4. Slowly add flour mixture to mixing bowl. Stir until well combined.
5. Remove dough from mixing bowl and place in greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky – this is normal. Preheat oven to 400F.
6. Roll dough to ¼ inch thick in a 13x13 dish between two pieces of well floured parchment paper.
7. Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
8. Combine brown sugar/cinnamon and sprinkle over buttered dough surface. Leave a 2 inch strip of dough uncovered at one end.
9. Using bottom sheet of parchment paper as an aid, roll dough into a log. Start at the end opposite of that which you left uncovered.
10. Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Pat any remaining cinnamon/sugar mixture in the bottom of pan.
11. Bake in oven for 18-22 minutes until tops are golden brown. Check for doneness by running a knife between the rolls in the centre of the dish. Dough show not easily stick to the knife. While the rolls are baking, whip together frosting ingredients until soft and creamy.
12. Spread over cooled rolls, and enjoy.
