Not only are these quick and easy to make, but they have the fluffy, light texture of wheat cinnamon rolls. These are a little less sugary than wheat ones, but I am sure you can add some powdered sugar if you want. The only thing these delicious little rolls are missing is the yeasty flavor, which is very hard to pull together. Other than that, though, you will find nothing lacking.

4 tablespoons butter, softened

1/3 cup sugar, granulated

5 egg whites

¾ cup plain yogurt

1 ½ cups cornstarch

½ cup rice flour

2 ½ teaspoons baking powder

½ teaspoon salt

2 teaspoons xanthan gum

½ teaspoon vanilla extract

1 tablespoon apple cider vinegar

Filling:

4 tablespoons butter, grated

1 cup sugar

1 ½ teaspoons ground cinnamon

Use a large glass baking pan, buttered. Preheat the oven to 350 degrees.

Cream butter and sugar in medium sized bowl, add the egg whites, beat until very frothy. Add the remaining ingredients, beat well with electric mixer.

Sprinkle a clean counter top with potato starch, tapioca flour, or cornstarch. Flour your hands as well. Place the dough on the floured counter top, and use a rolling pin, (lightly dusted in flour,) to roll out the dough until it is 14 by 12,” but thinner is even better, depending upon the type of rolls you prefer. Slightly lift the dough, just to make sure it will come off of the counter. If not, gather back up the dough, add more flour to the counter, and roll it again.

Sprinkle the sugar and cocoa unto the dough, and then grate the butter on with a cheese grater, or cut into small slices. Now, carefully begin to roll the dough. It should lift up off of the counter. Roll it into a large round log, and then cut across it with a knife for the number of rolls you want. Place each carefully on the buttered pan, and bake for forty to forty-five minutes, until golden brown.

Note: The dough can be made before you make the rolls, just place the bowl of dough in the refrigerate with plastic wrap on top. Refrigerate for two days at most, dough will begin to crumble if refrigerated longer.

Cinnamon Roll Glaze:

1 cup powdered sugar

3 tablespoons milk

½ teaspoon vanilla extract

Combine the ingredients in a small bowl until blended, spread over cinnamon rolls.