These rolls are best served the same day they are made. Top them with dairy-free cream cheese frosting for pure decadence! If you don't have millet flour on hand you can substitute it with brown rice flour.
Ingredients
Wet Ingredients
2 cups
warm
water
(105 to 110 degrees F)
2¼ teaspoons
active dry yeast
1 teaspoons
maple syrup
¼ cups
maple syrup
2 tablespoons
melted
coconut oil
½ cups
ground
golden flaxseeds
¼ cups
whole psyllium husks
Dry Ingredients
2 cups
sorghum flour
(divided)
1 cups
millet flour
1 cups
blanched almond flour
¾ cups
tapioca flour
(or arrowroot powder)
1¼ teaspoons
sea salt
Filling
¼ cups
coconut oil
(at room temperature)
½ cups
coconut sugar
1 tablespoons
cinnamon