December 6, 2008
Cinnamon Roll Update
The batch of cinnamon rolls I made the other day was just a teaser for us. Son #3 practically begged me to make some more today. After I did, he said I spoil them too much! This time I made a double batch with the sorghum flour just like last time, except I remembered to add the oil. It made a BIG difference. They were much softer and as good as the original recipe. I will be making this new recipe for Christmas!
If you're interested in making a double batch, here's what I did. I kept the yeast at 1 tablespoon. I increased the xanthan gum to 4 teaspoons. I warmed 1 1/3 c. milk, but held back 1/4 cup. The last time I used all the milk, but that was probably because I forgot the oil. I mixed the double batch of dough together, then divided it in half to roll out two separate logs. After they were cut and ready to bake, I placed them in a 9 x 13 inch metal baking pan. They baked for about 22 minutes.
If you haven't tried this recipe yet, what are you waiting for?
Labels: bread recipes
The Cinnamon that we buy in the US is actually Cassia. Cassia has a substance called coumarin which could be toxic.
Please click the below link to read more
These were so much easier to make than my other recipe! They were much moister as well.
Again, I had to substitute white flour for the sorghum, but they were great!
My one daughter is casein free, so I used unsweetened coconut milk. I used Earth Balance Buttery sticks in place of the butter. Last thing I changed is I used 1/2 cup tapioca starch and 1/2 cup potatoe starch for the 1 cup of corn starch (I am sensitive, try to avoid corn as much as possible).
Thanks for another wonderful recipe!
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