Buckwheat Cinnamon Rolls Food

CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)

Steps:

• Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
• Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
• Add egg and combine thoroughly.
• Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
• Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
• Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
• Preheat oven to 400°F.
• Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
• Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
• Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
• Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
• 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. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
• At this point you can either bake them or allow them to rise a bit longer.
• Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
• While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!

BUCKWHEAT APPLE ROLLS

Steps:

• Dough:.
• Pour warm water into bowl.
• Add yeast and 1 tablespoon Splenda.
• Stir.
• Let stand about 5 minutes until bubbly.
• Stir in remaining Splenda.
• In a different bowl blend sour cream, eggs, and vanilla.
• Stir sour cream mixture into yeast mixture.
• Add flours and salt.
• Stir until combined.
• Add butter.
• Knead until smooth.
• Place dough into well greased bowl.
• Cover and let rest for about two hours.
• Roll out dough onto floured surface to about 1/4 inch thickness.
• Mix chopped apples, cinnamon, and Splenda.
• Spread apple mixture over dough.
• Cut dough into rectangles, roll lengthwise.
• Grease a pan generously.
• Place rolls into pan.
• Cover and let rest about 1 hour.
• Preheat oven to 350 degrees Fahrenheit.
• Bake 25 to 30 minutes.
• Serve warm with apple/cream cheese/sugar mixture or pure maple syrup.