Prep
20m
Cook
55m
Total
1h 15m
Ingredients
Method
Turn cooking mode on
Step 1
Prep the yeast, warm milk and honey mixture and allow time for it to froth.
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Additional Allergens/Modifications: Egg: use egg replacer (I suggest Bob Red Mills) Dairy: sub dairy free alternative for butter, milk, and cream. Yeast: use sourdough recipe. Use a mixing machine and let it knead the dough for roughly 5-10 minutes on medium speed to soften the dough and activate the psyllium husk. If the dough is too sticky to work with, put it in the fridge for a few minutes or lightly flour your surface. Don't over flour the dough or it will throw it out of balance with the milled grains. When making your butter mixture to spread, keep in mind that the maple syrup will create a more liquid consistency for the spreads so be mindful not to use too much syrup. Take the spread portion of the recipe with a grain of salt. Some people like it more gooey in between and some don't. Double the filling recipe if desired. When baking the cinnamon rolls, drizzle warm cream over them to add moisture to the cinnamon rolls. Prep/Baking Options: 1. Bake immediately after they rise & enjoy. 2. Pre-make the rolls (shape, proof, and bake) and then freeze. You can bake from thawed or frozen. Thaw: Preheat oven to 350°F, let thaw, drizzle cream on the rolls & bake for 20ish minutes (or until fully heated). Frozen: Preheat oven to 350°F, drizzle cream on the frozen rolls & bake for 30-40 minutes (or until fully heated). 3. Prep the cinnamon rolls the night before: Mix & shape the dough. Then, allow the dough to fully proof. Once proofed, place the rolls into the refrigerator (covered with Saran Wrap or in a topped pyrex dish to lock in freshness) and the next morning, bring the rolls to room temp on the countertop and bake them fresh per the instructions for baking in the methods section.
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Made it?
Dairy Free Modification,
Egg Free Modification,
Fresh Milled Flour,
GF/DF Dessert,
GF/Egg Free Desserts,
Gluten Free,
Refined Sugar Free,
Refined Sugar Free Desserts
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Kristina C
a month ago
Are there any substitutes for xanthan gum? That’s the only Ingredient I don’t have on hand.
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Farm Fresh Family
a month ago
The Xanthan Gum is what helps provide structure. You can try without adding - if you have gluten free one to one flour with Xanthan Gum in it, I'd increase that flour a little and decrease the millet a little to help with structure. If you give it a try without the Xanthan Gum I'd love to know how it goes.
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Amanda W
3 months ago
Absolutely delicious
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Jennifer R
3 months ago
Aren’t they 😍😍😍
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Angela R
3 months ago
The baking time is confusing. Bake for 20 minutes covered then for the last 20-25 mins uncovered. The bottom says 20ish mins if thawed, 40 if frozen.
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Farm Fresh Family
3 months ago
Yes! Like Bethany said, the bottom is a notes section for how to bake/reheat if not baking all at once. If you are baking start to finish, you will put it in covered for the first 20 minutes (this prevents the rolls from browning too fast and crisping up on top...) then, you'll uncover and bake the res of the way! Some people prefer a more dough like center, and others prefer fully cooked - hence the 20-25 minutes uncovered!
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Bethany H
3 months ago
I believe the bottom part is talking about reheating them (either thawing and then reheating or reheating straight from frozen) when freezing them after fully baked. The top instructions are for making them fresh.
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Tawanda
3 months ago
What if I don’t have sorghum flour? Am I ok to substitute using the other flour?
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Farm Fresh Family
3 months ago
Yes!! It's perfectly fine to substitute with another flour! I suggest increasing the Millet Flour!
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Prep
20m
Cook
55m
Total
1h 15m
Ingredients
Method
Turn cooking mode on
Step 1
Prep the yeast, warm milk and honey mixture and allow time for it to froth.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Additional Allergens/Modifications: Egg: use egg replacer (I suggest Bob Red Mills) Dairy: sub dairy free alternative for butter, milk, and cream. Yeast: use sourdough recipe. Use a mixing machine and let it knead the dough for roughly 5-10 minutes on medium speed to soften the dough and activate the psyllium husk. If the dough is too sticky to work with, put it in the fridge for a few minutes or lightly flour your surface. Don't over flour the dough or it will throw it out of balance with the milled grains. When making your butter mixture to spread, keep in mind that the maple syrup will create a more liquid consistency for the spreads so be mindful not to use too much syrup. Take the spread portion of the recipe with a grain of salt. Some people like it more gooey in between and some don't. Double the filling recipe if desired. When baking the cinnamon rolls, drizzle warm cream over them to add moisture to the cinnamon rolls. Prep/Baking Options: 1. Bake immediately after they rise & enjoy. 2. Pre-make the rolls (shape, proof, and bake) and then freeze. You can bake from thawed or frozen. Thaw: Preheat oven to 350°F, let thaw, drizzle cream on the rolls & bake for 20ish minutes (or until fully heated). Frozen: Preheat oven to 350°F, drizzle cream on the frozen rolls & bake for 30-40 minutes (or until fully heated). 3. Prep the cinnamon rolls the night before: Mix & shape the dough. Then, allow the dough to fully proof. Once proofed, place the rolls into the refrigerator (covered with Saran Wrap or in a topped pyrex dish to lock in freshness) and the next morning, bring the rolls to room temp on the countertop and bake them fresh per the instructions for baking in the methods section.
Only visible to you
Made it?
Dairy Free Modification,
Egg Free Modification,
Fresh Milled Flour,
GF/DF Dessert,
GF/Egg Free Desserts,
Gluten Free,
Refined Sugar Free,
Refined Sugar Free Desserts
Cancel
K
Kristina C
a month ago
Are there any substitutes for xanthan gum? That’s the only Ingredient I don’t have on hand.
Like
Reply
Cancel
Farm Fresh Family
a month ago
The Xanthan Gum is what helps provide structure. You can try without adding - if you have gluten free one to one flour with Xanthan Gum in it, I'd increase that flour a little and decrease the millet a little to help with structure. If you give it a try without the Xanthan Gum I'd love to know how it goes.
Like
Reply
Cancel
A
Amanda W
3 months ago
Absolutely delicious
Like
Reply
Cancel
Jennifer R
3 months ago
Aren’t they 😍😍😍
Like
Reply
Cancel
A
Angela R
3 months ago
The baking time is confusing. Bake for 20 minutes covered then for the last 20-25 mins uncovered. The bottom says 20ish mins if thawed, 40 if frozen.
Like
Reply
Cancel
Farm Fresh Family
3 months ago
Yes! Like Bethany said, the bottom is a notes section for how to bake/reheat if not baking all at once. If you are baking start to finish, you will put it in covered for the first 20 minutes (this prevents the rolls from browning too fast and crisping up on top...) then, you'll uncover and bake the res of the way! Some people prefer a more dough like center, and others prefer fully cooked - hence the 20-25 minutes uncovered!
Like
Reply
Cancel
Bethany H
3 months ago
I believe the bottom part is talking about reheating them (either thawing and then reheating or reheating straight from frozen) when freezing them after fully baked. The top instructions are for making them fresh.
Like
Reply
Cancel
Tawanda
3 months ago
What if I don’t have sorghum flour? Am I ok to substitute using the other flour?
Like
Reply
Cancel
Farm Fresh Family
3 months ago
Yes!! It's perfectly fine to substitute with another flour! I suggest increasing the Millet Flour!
Like
Reply
Cancel
