Cinnamon Rolls

Name: Cinnamon Rolls
Yield: makes 12 rolls
Ingredients: 1 cup rice milk; 1/4 cup canola oil; 1/4 cup granulated sugar; 2 1/4 cups Basic Gluten-Free Flour Mix (page 19); 1/2 teaspoon xanthan gum; 2 teaspoons double-acting baking powder; 1/2 teaspoon salt; 1 (1/4-ounce) packet rapid-rise yeast; 1/4 cup dairy-free, soy-free vegetable shortening; 1/3 cup firmly packed light brown sugar; 2 teaspoons ground cinnamon; 1 recipe Rice Milk Glaze (recipe follows); 1 cup confectioners’ sugar; 1 tablespoon plus 1 1/2 teaspoons rice milk; 1/2 teaspoon pure vanilla extract; 1 1/2 teaspoons dairy-free, soy-free vegetable shortening, melted

December 9, 2011

These cinnamon rolls are to die for. I can hardly control myself as I wait for them to cool. In addition to their overwhelming yumminess, they are also incredibly easy to make. I’ve used rapid-rise yeast (also known as quick-rise yeast, fast-rising yeast, instant yeast, and/or bread machine yeast), which eliminates all that hanging around you normally do while waiting for old-fashioned slow-pokey yeast to rise. Make these for a holiday breakfast, or any weekend morning, for an extra somethin’ special.

Recipe notes

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