BUCKWHEAT CINNAMON ROLLS
Steps:
- Preheat oven to 350 degrees. Oil two 8 or 9-inch cake pans. Whisk together the dry ingredients in a large mixing bowl. Place all of the wet ingredients into a blender or vita-mix and blend until very smooth and creamy. Pour the wet into the dry ingredients and whisk together. Once it becomes too thick to whisk, use a wooden spoon. Add more flour until the dough forms a ball but is still a little sticky. Generously flour a work surface using buckwheat flour or tapioca flour. Turn the dough out onto the floured surface. Sprinkle the top of the dough with flour if it is too sticky. The trick here is to add just enough flour to be able to roll out the dough but not too much otherwise the cinnamon rolls become too dense. Roll out dough using a floured rolling pin into a large rectangle. Spread with softened coconut oil. Don't use melted coconut oil or another oil. This will cause oil to leak out of the dough from all sides which will make it impossible to roll and hold shape. Then sprinkle with sugar and cinnamon or your filling of choice. Begin to roll from the long end down towards you. If your dough is sticking then try coaxing it with a large, thin spatula coated with flour. Once the dough has been rolled out, slice it with a serrated knife, and place the rolls into your oiled pans. Bake for about 30 to 35 minutes. To make the frosting, place all ingredients into the blender and blend until super smooth and creamy. Keep scraping the sides down and turn the blender on again to get this smooth consistency. Pour over the rolls as they come out of the oven. Enjoy with a hot cup of tea.
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