1 cup milk
1 package Fleiscmann’s ® Yeast
2 tablespoons butter
1/4 cup sugar
1/4 cup canola oil
1 tsp grated lemon zest
1/2 cup potato starch
1/2 cup cornstarch
1/2 cup coconut flour
2 1/2 teaspoons Xantham Gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cup brown sugar
1 1/4 teaspoons cinnamon
1/3 cup chopped nuts-optional
3/4 cup confectioners sugar
1 tsp vanilla or lemon extract
milk to thicken
Preheat oven to 375 degrees. Add yeast to warm milk and let stand for 5 minutes.
In a medium bowl,combine butter and sugar. Mix well.
Add milk/yeast to sugar mixture.
Add remaining ingredients and mix well. Remove all lumps. Dough will be soft.
Take a piece of plastic wrap and lay it flat to cover a 12″ by 14″ area.
Sprinkle 2 tablespoons of sugar on wrap. Lay the dough on top; cover with another piece of plastic wrap.
Pat dough out; use rolling pin to fit to size. Remove top sheet.
Combine filling ingredients and spread evenly over dough, leaving a little space on one end.
Use the bottom wrap to lift and roll towards the sugar free edge.
Cut into 8 or 9 slices. Place rolls onto greased, round glass pan.
Bake for about 20 minutes until tops are brown.
Combine glaze ingredients to make the consistency you like. Stir until smooth and pour over warm rolls.
Wheat-free Gluten-free Cookbook by Carolyn Churchill