Gluten Free Cinnamon Rolls

Cinnamon rolls! What more can I say? These are gluten free, egg free, and dairy free, but if you are able to have egg and/or dairy you can substitute one egg for the egg-replacer and/or 2/3 c. skim milk for the dairy alternative and the water and you will end up with an even lighter and fluffier version. Those of you who are used to going without all three (as are we) are still going to fall in love with these! Plan to make them on a day when you have some free time as they are time consuming and a bit messy to make, but they are worth it. The last batch of 8 that I made in the evening was gone by morning. Two last notes before we get started...1: This dough is sticky and soft, it is not easy to roll, remember that no matter what your "rolls" look like they will still taste great! 2: You can frost these with any icing or frosting that you like. My favorite homemade dairy free butter cream frosting recipe can be found here. We used Pillsbury Creamy Supreme Cream Cheese frosting which, oddly enough, contains no dairy. (I know that's kind of scary, huh? It was good though.)

DOUGH:
1/3 c Warm water
1/3 c Soy milk
1 T Yeast
¼ c Potato starch
¾ c Corn starch (or arrowroot starch)
½ c Millet flour
¼ t Baking soda
2 t Baking powder
½ t Salt
2 ½ t Xanthan gum
2 T Melted palm shortening or dairy free margarine
¼ c Granulated sugar
1 Eggs worth of egg-replacer
¼ c Oil
1 t Vanilla extract

FILLING:
¼ c Softened dairy free margarine
1 T cinnamon
½ c Brown sugar

Pour warm water and milk (about 110 to 115 degrees into a large mixing bowl. If you would like to use a thinner milk alternative such as rice or almond, omit the water and just use 2/3 c. milk. Add the yeast and allow it to foam for about 5 minutes.

While the yeast is proofing, combine in another bowl potato starch, corn (or other) starch, millet flour, baking soda, baking powder, salt, and xanthan gum. Whisk or sift together.

To the warm water, milk alternative, and yeast mixture add 2 T. melted shortening or margarine, granulated sugar, egg-replacer, oil, and vanilla. Stir until combined. Add the dry ingredients and mix on low until they are incorporated, then mix for another minute on medium. Place the dough in an oiled bowl (I use the now empty dry ingredients bowl to save dishes). Cover with an oiled piece of plastic wrap and put it in a warm place to rise for about 45 minutes.

Lay out a large piece of parchment paper and sprinkle it with corn starch. Spread out the dough into as much of a square as you can. Sprinkle some more corn starch over the dough and lay another piece of parchment paper on top. Roll the dough into a 13" x 13" square. Remove top sheet of parchment paper. Spread the softened margarine over the dough leaving 1" at the top edge clean to help it stick when rolling. Combine the brown sugar and cinnamon in a small bowl and sprinkle it evenly over the entire surface of margarine. Begin to roll, from the bottom up, as tightly as you can. The nature of gluten free cinnamon rolls is to roll more loosely than a stiffer standard dough. Lift the bottom layer of parchment paper as you roll to help it along and maintain shape. Your roll may collapse and look more oval than round, it is OK. Pinch the clean 1" edge into the roll to seal.

Grease a medium sized baking pan. Using a sharp knife, slice the rolls into 8 even pieces. If you dip the knife into corn starch between each slice it will prevent sticking. Place the slices into the greased pan. Cover with oiled plastic wrap and allow to rise again in a warm place until the sides of the cinnamon rolls are touching.

Preheat oven to 400 degrees while the rolls are rising. Bake for approximately 20 minutes, or until they are lightly golden on top. Cool slightly then remove from the pan.

If you want a thin icing you can pour it over while they are still warm. If you prefer a thick frosting, wait until they are fully cooled.