In a previous post I told you how I improved a cinnamon roll recipe by replacing some of the starch with sorghum flour. The result was fabulous. The rolls tasted just a good as they did before and were still very worthy of Christmas morning.
Well, I just had to try increasing the the amount of sorghum. I wanted something that was more like a whole grain cinnamon roll. That’s why I’m submitting this post for Amy’s new blog carnival, Slightly Indulgent Mondays – fabulous food made a little bit healthier. Be sure to stop by and check out the other ideas.
Interestingly, I just received an email from Jen, one of my readers. She increased the sorghum slightly and entered them in a county fair. Her 10 year old daughter won best of the show for food preparation and Jen received 2nd place in the open category.
Our verdict with the change I made was that they tasted very much like a whole grain roll. The family liked them, but said they were better the other way (with sorghum, but not so much). These were fine for now, but they’d rather have the others for Christmas. I really liked the whole grain flavor, but I understood what they meant. The texture was nice and soft and the dough handled about the same. Note: I have written an update here with a modification that we liked better. I have the change in parentheses in the ingredients list.
Since I already have the recipe posted and I only changed the flour amounts, I’m going to give you the double recipe here. A single recipe makes eight rolls which is just not enough for my family. I always make a double recipe, and you might want to also. If you’re using the single recipe use 3/4 c. each of sorghum and corn starch.
- 4 Tablespoons butter, softened
- 1/2 cup sugar
- 1 1/4 cup warm milk (reserve some)
- 2 eggs
- 1/2 cup oil
- 2 teaspoons vanilla
- 1 1/2 cup sorghum flour (3/4 cup sorghum & 3/4 cup millet flour worked better)
- 1 1/2 cup corn starch
- 1/2 teaspoon baking soda
- 4 teaspoons baking powder
- 4 teaspoons xanthan gum
- 1 teaspoon salt
- 1 Tablespoon instant yeast
- 1 – 1 1/2 cups brown sugar
- 1 Tablespoon cinnamon
- 2/3 cup chopped nuts (optional)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- Using a mixer, combine the butter and sugar. Mix well. Add 1 cup of the milk, egg, oil, and vanilla and mix again.
- Combine the dry ingredients and add to the wet mixture. (If you don't use instant yeast, you should add it to the milk.) Beat on high until well mixed with no lumps. Add more milk if needed. The dough should be soft but not like batter.
- Lay out two pieces of plastic wrap and sprinkle them with sugar. Put half the dough on each piece of plastic wrap. Follow the remaining instructions for each half.
- Cover the dough with another piece of plastic wrap. Use a rolling pin to roll the dough into a 13 1/2 inch square. Lift the top piece of plastic wrap often and reposition if necessary. You can spray the wrap with cooking spray if the dough is sticking. It might take two piece of plastic wrap on the top and bottom to accommodate the size.
- Combine the filling ingredients. Remove the top layer of plastic wrap. Spread the filling on the dough leaving a margin at one side. As you roll the dough, the filling with get shifted. The margin keeps it from being pushed all the way out at the end.
- Roll the dough by lifting up the plastic wrap. Once you get the roll started, it will roll on its own. Once rolled, smooth out the edge. If you want nice clean end pieces, cut a little off each end. I leave them as is.
- Cut the roll into 8 slices by cutting the roll in half, then cutting each half in half, then cutting the quarters in half. Use a sharp knife. I find it helps to spray it with cooking spray.
- Spray or grease two glass pie dishes or a 9 x 13 inch baking pan. Place the rolls in the pan and bake at 375 degrees for 20 minutes.
- Combine the glaze ingredients. Add milk a teaspoon at a time until the glaze is the right consistency. You can adjust the amount of glaze to your taste. Drizzle the glaze over the warm rolls and serve!