I love cinnamon rolls! In fact, I won the winter carnival for my junior class in high school with my sticky buns. Back then I didn’t worry about gluten or dairy, didn’t have any allergies then. My son recently asked me, after the cinnamon swirl bread, if I could make some rolls instead. Here’s what I came up with. The recipe makes a 12-15 rolls.
This a a very tender, soft dough and doesn’t rise as much as traditional yeasted dough.
In a large bowl mix:
1/2 cup warm water (around 100 degrees; my Nana always told me the key to yeast was to make sure the water didn’t feel hot or cold on your wrist, just wet, then it’s the perfect temperature, like a baby’s bottle should be)
1 teaspoon date sugar
1 package (2 1/4 teaspoons) active dry yeast
Stir to dissolve the yeast and then let sit for 5-10 minutes until it bubbles. Throw it out and try again if it doesn’t bubble or foam, that means its not working.
Warm over a very low heat in a small sauce pan:
1 cup non-dairy milk
1/4 cup honey, agave or coconut nectar
2 tablespoons oil
Be sure not to get this liquid hotter than the water was for the yeast or it will kill the yeast mixture when you pour it into the bowl. When the honey is melted, pour the milk mixture into the yeast and add:
1 cup whipped potatoes (don’t want any lumps in the dough!)
1 1/4 cups brown rice flour
1/2 cup tapioca flour
1 cup all purpose gluten-free flour
1 teaspoon xanthan gum
1 teaspoon salt (be sure the salt goes in last so it doesn’t affect the yeast)
Mix thoroughly. Add more brown rice flour if the mixture is too wet. You want a dough that you can handle and roll out. Grease a bowl and add the dough, put in a warm place, covered with wax paper or a clean small towel and let rise for 1- 1 1/2 hours.
For the filling you need:
1/4 cup avocado oil, coconut oil, or vegan margarine
1/4-1/3 cup date sugar
2-3 teaspoons cinnamon (more or less to taste, I was rather generous with mine and probably used more like 2 tablespoons)
Prepare a 9×12 baking dish by greasing. Remove the dough and place on a floured surface where you can roll it out to approximately a 24×30″ rectangle. You may need to add some flour to the top of the dough to keep it from sticking. Once rolled out, rub the dough with 1/4 cup of avocado or coconut oil (or a vegan margarine), sprinkle with 1/4-1/3 cup date sugar and several teaspoons of cinnamon. Beginning on the longer end, slowly roll the dough (you may need to loosen the dough from the counter with a butter knife if stuck). Tuck the ends into the roll and make sure the last side is securely attached to the rest of the roll. Cut into 1″ slices and place in the prepared baking dish. You don’t have to leave much space between the rolls because they won’t rise much at this stage. Cover with a clean towel or waxed paper and put in a warm place to rise again. (I turned my oven to 170 degrees (the lowest setting it would go) and turned it off after 5 minutes of warming so that it was approximately 100 degrees and used that to let the dough rise. Worked well.) This should only take about 1 hour.
Remove the dough from the oven and heat the oven to 350 degrees. Make the Honey-Bee Glaze like we used on the Cinnamon Swirl Bread (1/2 cup date sugar, 1/4 cup non-dairy milk, 1/4 cup agave or coconut nectar, 1/4 cup oil, 1/2-1 cup hemp hulls, sunflower, or pumpkin seeds – if too thick to pour, add a little more milk) and pour it over the rolls before baking them in the oven. Bake for 30-35 minutes, or until a toothpick inserted into a middle roll comes out clean.
cookingwithoutallergens 
Those swirls are perfect!
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