4tablespoonsvegan butter(melted (I ran short; this was half vegan butter, half oil))
1tablespoonvinegar
3cupsgluten-free flour; or the next 4 ingredients:
1cupbrown rice flour(if not using a gluten-free flour blend)
1cupsorghum flour(if not using a gluten-free flour blend)
½cuparrowroot powder(if not using a gluten-free flour blend); I ran short, and substituted a little potato starch and cornstarch for the remainder
½cuppotato starch(if not using a gluten-free flour blend)
2tablespoonssugar
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
a dash of vanilla extract
¾cupbrown sugar
¼cupgranulated sugar(I would skip this next time, though)
2teaspoonscinnamon
a pinch of salt
2tablespoonsvegan butter(melted)
Icing (halved from the original)
1cuppowdered sugar
1tablespoonwater or soy milk
1teaspoonvanilla
Instructions
The original recipe begins by heating the milk and water to 100F and adding the yeast, then waiting 10 minutes to proof it. I'm not sure why this didn't work well for me. Since my yeast was cold since I store it in the fridge, what I did was: Heat water to 110F. Dissolve yeast into water, and add a pinch of sugar. Wait 10 minutes to let yeast proof. Heat the milk as well, then set aside. Combine chia seeds, psyllium husks, butter, and vinegar; set aside to let the seeds absorb the moisture and thicken.
In a large bowl, combine flours and starches, sugar, baking powder, baking soda, and salt. Add water and yeast, milk, thickened seed mixture, and vanilla. Stir to combine. Once mixture mostly comes together, use your hands to knead the dough. Once the dough is cohesive, roll it out on a piece of parchment. (Don't skip the parchment! It will help you to roll up the rolls later.)
Combine the brown sugar, sugar, cinnamon, salt, and melted butter. Sprinkle on top of dough. Use the parchment to help roll up the dough short-wise. Cut into 8 rolls. Place cut-side down in a pan; I used an 8x11 inch pan, but you could probably squeeze it into an 8x8-inch pan; I think a 9-inch square would be ideal.
Place in a warm place (like a briefly preheated oven) to rise for about an hour. Recipe says that the rolls should rise; mine didn't rise much, if at all. Bake at 375F for about 18 minutes, until edges are firm.
Mix together icing, adjusting the sugar or water as necessary. You want thick icing, since it will melt when you put it on warm rolls. Eat warm, but honestly, they're good at room temperature, too.