Low allergen cinnamon rolls -- YUM!!

[kjbrown92]

I just made some awesome corn-free, soy-free, egg-free, milk-free (so I guess that makes them Vegan) cinnamon rolls this morning (they have wheat though - sorry celiacs and those with wheat intolerance). I got the thumbs up from all 3 kids. Anybody interested in the recipe? I even took a picture of one because they looked so good! Usually I need a couple run-throughs on a recipe because I do so much substituting but this one came out good the first time. Yippee!
Kathy

[babygrant]

I'd love the recipe. I'm sure I can figure out a wheat substitute!

[livinzoo]

I'ld love a recipe for cinnamon rolls

[kjbrown92]

I didn't just want to stick it on here if no one was interested.

2 1/2 tsp. instant yeast
1 Tbs. sugar
3 Tbs. warm water
Dissolve the yeast and sugar in the warm water. Let stand until frothy.
1/2 c. vanilla rice milk
1/2 c. coconut milk yogurt (if you can have dairy or soy, you can use those kinds of yogurts)
2 Tbs. coconut oil
Heat the milk, yogurt, and oil just until the oil melts.
3 1/2 c. all-purpose flour
1/4 tsp. nutmet
1/2 tsp. salt
Add dry ingredients and milk/oil combo to yeast in mixing bowl. Knead with dough hook for 10 minutes (or by hand). Dough should be smooth. Put clean, dry towel over bowl, and let rise until doubled (1 hour).

Roll into a 12" x 12" square. Brush surface with 2 Tbs. melted coconut oil. Sprinkle with a mixture of 1/3 c. sugar + 1 Tbs. cinnamon. Roll dough. Cut into 1" slices and put in greased 9x13" baking dish, cut side up. Let rise again 30-45 minutes. Bake at 350F for 30 minutes.

For a glaze, I used 1 c. corn-free confectioners sugar (put 1 c. granulated sugar + 1 Tbs. tapioca starch in blender for 3 minutes) + 1 tsp. vanilla + 2 Tbs. rice milk (more or less depending on how thin you want it).

There were actually 2 left from yesterday and I microwaved one this morning and drizzled some more glaze on it. YUM! I have another recipe but these are WAY better.

Enjoy!

Kathy

[captivatedlife]

So you blend your sugar in a blender - a regular blender? That would be so cool - I can't believe confectioners has corn in it!

[kjbrown92]

I have a waring blender, which is pretty heavy duty. From what I've read on the internet, it says to blend for 2 minutes, but I often find I need to do it a little longer. And the cornstarch they add to it commercially is there to prevent sticking, so if you use arrowroot starch or tapioca starch (I prefer it because I think that arrowroot starch has a "sharp" taste to it where tapioca starch is more benign), it'll have the same function. Somebody sells a corn-free confectioners sugar on the allergy websites, but I haven't tried it yet. There's also corn in iodized salt.... and baking powder....
Kathy