My mother-in-law makes wonderful cinnamon rolls, which I haven’t been able to eat for 17 years. We have both tried the recipe with gluten-free flours, and tried gluten-free recipes, but it just isn’t the same. So next on my list of “things I want to bake” with heritage wheat (I am using Sunrise Flour Mill’s Heritage Bread Blend), was her overnight cinnamon rolls.

I did use my dough hook and my stand mixer to prep the recipe, and I only made one pan of rolls instead of two, but otherwise followed the instructions! Rolling out dough with developed gluten takes a little more effort than gluten-free types, but it held well and made such lovely spirals of cinnamon. (Spirals and cinnamon are also two of my favorite things.)

The next morning I took off the foil and baked the cinnamon rolls. I even made the browned butter frosting! And they were good. So good that even my youngest ate them! With frosting! My GI tract also has had no complaints with this blend of wheat so far. As much as I love cinnamon rolls, and these were definitely the best I’ve had since going modern wheat free, it is the ability to make family recipes again that is even more meaningful.