GF Cinnamon Rolls

2 tbsp shortening or butter
¼ cup sugar
2/3 cup of milk
1tbsp yeast
1 egg
¼ cup vegetable oil
½ cup potato starch
1 cup corn starch
¼ tsp baking soda
2 ½ tsp xanthan gum
2 tsp GF baking powder
½ tsp salt
1 tsp vanilla extract

Preheat oven to 375 F. In medium bowl, combine shortening and sugar, mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve.

Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft.

Take a piece of plastic wrap and lay it out so it covers a 13 ½” X 13 ½” square. Sprinkle 1-2 tbsp extra sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you’ll have to lift and reposition the wrap because it gets “stuck” under the edges. You might have to occasionally flip the whole thing over. Make sure that when you’re done you’ve got ABOUT a 13 ½” X 13 ½” square of dough.

Remove top piece of wrap and spread melted margarine across the top of the dough with a pastry brush. Sprinkle on a mixture of 1/3 cup brown sugar and ¾ tsp cinnamon. Spread evenly across dough’s surface. (*Optional* spread on chocolate chips or raisins.) Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut off or trim up the irregular ends of your “log.” Then cut into 8 or 9 slices of similar size, about 1 ½” wide. Place rolls into a greased round pie pan. Bake approximately 20 minutes, until tops are lightly browned.