The batch of cinnamon rolls I made the other day was just a teaser for us. Son #3 practically begged me to make some more today. After I did, he said I spoil them too much! This time I made a double batch with the sorghum flour just like last time, except I remembered to add the oil. It made a BIG difference. They were much softer and as good as the original recipe. I will be making this new recipe for Christmas!
If you’re interested in making a double batch, here’s what I did. I kept the yeast at 1 tablespoon. I increased the xanthan gum to 4 teaspoons. I warmed 1 1/3 c. milk, but held back 1/4 cup. The last time I used all the milk, but that was probably because I forgot the oil. I mixed the double batch of dough together, then divided it in half to roll out two separate logs. After they were cut and ready to bake, I placed them in a 9 x 13 inch metal baking pan. They baked for about 22 minutes.
If you haven’t tried this recipe yet, what are you waiting for?