They're small and raisin-and-frosting-free, because that's how I like them. Rachael agrees, and adds that they are the perfect sweetness. I used a little bit of whole spelt flour along with the white, because it seems to make for a livelier dough than one made with only white flour. These aren't quite as soft and fluffy as regular wheat cinnamon rolls, but they're close.
Cinnamon Rolls
makes 12-14 little rolls, enough for 3 people
dough:
175g white spelt flour
75g whole spelt flour
1T each potato flour, chickpea flour
150ml soy milk, warmed
25g oleo
2T sugar
1t yeast
1/2t salt
filling:
40g oleo, melted
1/4C sugar mixed with 1t cinnamon
Mix together all of the dough ingredients and knead till smooth. You can either let it rise now or stick it in the refrigerator to rise slowly overnight if you plan to have cinnamon rolls for breakfast. In either case let it double.
Heat the oven to 350°. Roll the dough out on a lightly floured surface into a big rectangle, about 14"x10". Smear with melted oleo, leaving about 1/2 an inch along the long side ungreased so you'll be able to seal it up. Sprinkle evenly with cinnamon sugar. Roll the dough up, pinch shut along the ungreased edge, and cut into 12-14 little rolls. Arrange them into a greased 8"x8" pan. Sprinkle any remaining cinnamon sugar over the rolls, and smear them with any sludge that oozed out when you cut them. Bake for about 20 minutes.
