I NEED to make these this winter!
The Willing Cook decided to make cinnamon rolls for this week’s Willing Cook-A-Long. I decided not to go along with her chosen recipe, because I already had two recipes for gluten-free cinnamon rolls. One (from Gluten-Free Baking Classics) was not dairy-free. The other (from Cooking Gluten (& Dairy) Free) was dairy-free, but called for almond flour, which I suspect my son reacts to. So, I combined the two.
I used the Gluten-Free Baking Classics recipe by Annalise Roberts (I love it when I find people with my same name!) as the base of the recipe. Instead of cow’s milk, I used coconut milk, and instead of sweet rice flour, I used sweet white sorghum flour. And I used Earth Balance Buttery spread instead of butter. I also followed Cassidy’s suggestion to add xanthan gum to the filling and roll out the dough on parchment paper.
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