2 Tablespoons butter
¼ cup sugar
2/3 cup milk, warm milk ( I used Almond milk )
1 package yeast ( about 1 tablespoon)
1 egg
¼ cup canola oil
½ cup sorghum flour ( or potato starch – thought I liked the sorghum flour)
¼ cup teaspoon baking soda
2 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
Filling
1 cup brown sugar
1 ¼ teaspoon cinnamon
1/3 cup chopped nuts – optional
Glaze/Frosting
6 – 8 ounces Cream Cheese, softened
¼ cup butter, softened
2 teaspoons vanilla
2 cups powdered sugar
1 Tablespoon milk
Directions
Preheat oven to 375 degrees
Proof the Yeast : Add yeast to warm milk and cover with plastic wrap. Allow to proof for about 5 to 10 minutes before you mix together other ingredients
In a medium bowl, combine butter and sugar. Mix well. Add milk & yeast mixture.
Add remaining ingredients and mix very well.
Sprinkle some sugar on a well greased flat cookie sheet or counter to roll out dough.
Lay dough on top of the counter and slowly pat/roll out the dough into a rectangle shape. (I never measure them out – I just eye ball it )
Once dough is rolled out, spread filling mixture over the dough evenly.
Working from one end, slowly roll the dough forming a long cyclinder.
Cut the roll into 8 – 10 slices – denpending how thick you want them.
Place rolls into a greased pie pan or 8x8 square dish
Bake for about 20 minutes or until tops are slightly brown ( I like mine a little mushy so I don’t let them overcook).
Allow rolls to cool for a few minutes while you mix together the glaze/frosting
Glaze/Frosting: Mix all ingredients together in a small bowl
Using a small spatula, frost/glaze cinnamon rolls and serve.
