Saturday, April 27, 2013

Allergy Friendly: Cinnamon Rolls - Dough prepped in Bread Machine

Here it is! An allergy friendly version of my cinnamon rolls! The dough is prepped in a bread machine.

*Dairy Free
*Soy Free
*Egg Free
*Rice Free
*Barley Free


1 cup plus 2 tablespoons of Coconut milk
3 tablespoons of canola oil
2 tablespoons of ground flaxseed meal, mixed with 6 tablespoons of warm water (to replace eggs)
1/2 cup of sugar
4 cups plus 2 tablespoons of organic (without barley) flour
1 teaspoon salt
3 teaspoons rapid rise yeast


4 tablespoons of melted Earth Balance *Soy Free* Natural Buttery Spread
1/4 cup of sugar
2 - 4 tablespoons of cinnamon
*I honestly don't measure the cinnamon and sugar, I just sprinkle it until it looks good to me.


3 teaspoons of Coconut milk
1 1/2 cups of confectioners sugar
4 tablespoons of melted Earth Balance *Soy Free* Natural Buttery Spread
1 teaspoon of vanilla
*Adjust milk if it's too thick to fully mix well.

Put the dough ingredients in the bread machine in the order that they are listed above and run on the dough cycle. After the dough is finished, roll it out into a large rectangle. Spread the melted butter substitute over the rolled out dough and sprinkle the cinnamon and sugar evenly over it.

Roll the dough and cut into roughly 1 1/2 inch sections. I get 12 out of this. Lightly grease the pan with Palm Oil Shortening. Place cut cinnamon rolls onto the baking sheet, close together, but with enough space for them to expand. Bake at 325 for about 24 minutes (remember that ovens vary. So watch them and take them out when they begin to get a light golden brown.) Spread the icing on as soon as they come out of the oven.

**The Earth Balance *Soy Free* Natural Buttery Spread is a little bit of a pain to find locally for me, so we usually get a few containers at a time when we find it.

Monday, April 15, 2013