Sprouted Brown Rice and Millet Cinnamon Roll

In a small bowl, combine warm water, yeast, and honey. Let sit for 5 minutes or until active and bubbly.

In a large bowl of a stand mixer, combine millet flour, brown rice flour, eggs, xanthan gum, baking powder, and salt.

Add the yeast mixture and olive oil to the flour mixture. Blend on medium using a dough hook. Gradually add additional warm water as needed, a Tbsp at a time. Knead in the mixer for 5 minutes.

Cover your work surface with a layer of plastic wrap or a silicone sheet pan liner. Lightly flour the surface with rice flour. Place the dough on the floured surface, then lightly flour the top of the dough. Cover with plastic wrap and roll the dough into a rectangle about 1.3-1.9 cm thick.

Spread the softened butter over the dough, leaving a 1.3 cm border. Evenly sprinkle the cinnamon and sugar mixture over the butter.

Using the plastic wrap or silicone sheet pan liner to guide the dough, roll the dough away from you into a firm roll. Seal the edge.

Cut the roll into 8 even pieces. Place the rolls in a parchment-lined 23 cm baking dish or cast-iron skillet.

Lightly cover the rolls with plastic wrap or a light towel. Place in a warm, draft-free place or in your oven with the light on. Allow the rolls to rise until doubled in size, about 1-2 hours

Preheat your oven to 175°C. Bake the rolls for 20-25 minutes or until lightly browned but still soft.

Combine the softened butter, powdered sugar, milk, and vanilla extract in a small bowl. Mix until smooth.

Spread the icing evenly over the warm cinnamon rolls. Enjoy!