Cinnamon Rolls

Ingredients:

Dough:

• 9 g active dried yeast.

• 80 g granulated sugar

• 180 g plant milk, warmed

• 26 g psyllium husk

• 360 g warm water

• 315 g arrowroot starch 

• 270 g millet flour, plus extra for flouring the surface 

• 50 g sorghum flour 

• 11 g xanthan gum

• 9 g salt

• 1/2 tsp cardamom

• 14 g baking powder

• 100 g vegan condensed milk (I love Nature’s Charm - you can buy it here)

• 70 g vegan butter, melted 

Filling:

• 85 g vegan butter, melted (Country Crock works like a charm here)

• 115 g granulated sugar

• 3 tbsp cinnamon

Simple vanilla icing:

• 300 g powdered sugar 

• Warm water

Optional topping:

• Swedish sugar pearls

• Orange zest

Instructions:

Dough

1. In a small bowl mix all of the yeast, 25 g of the sugar and the warm milked. Make sure milk is luke warm and not too hot. Set aside and let it froth up.

2. In a seperate medium sized bowl, mix psyllium husk and water until gel forms. Remember to stir while you add the psyllium as it gels up and becomes lumpy if not mixed right away.

3. In a stand mixer, combine arrowroot starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar. Make a well and add vegan condensed milk, melted butter, yeast mixture, and psyllium gel. Knead until smooth. Don’t be afraid to mix for 8ish minutes. The longer you mix the smoother the texture will be for the rolls.

Rolling & Shaping

1. Brush baking pan with melted vegan butter.

2. Roll out dough into 12x18 inch rectangle, brush with butter, sprinkle cinnamon-sugar mix, cut into 1 inch strips, and roll up into rolls. Place in pan. Dough should make 12 rolls.

Proofing

1. Proof rolls in a warm place for 1 hour, covered with cling wrap.

Baking

1. Preheat oven to 350ºF and bake rolls for 30 minutes.

2. Immediately brush with more melted vegan butter after baking.

Icing

1. Mix icing and pour over cinnamon rolls after they have cooled for a bit.