Christmas from the Heart

Christmas From The Heart: December 25

What’s better than waking up early on Christmas day? Waking up early to the smell of Grandma’s fresh cinnamon rolls, of course! Cheryl Brodersen is joined by her adorable grandchildren to teach you how to make two different types of cinnamon rolls to enjoy with your family this Christmas.


from the kitchen of Cheryl Brodersen

• 2 cups rice flour (white or brown)
• 1 cup tapioca flour
• 1 Tablespoon anthem gum
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups lukewarm water
• 1 1/2 Tablespoons quick rise yeast
• 2 Tablespoons sugar
• 2 Tablespoons oil (I use grapeseed oil)
• 3 egg whites
• 1 teaspoon apple cider vinegar


1. Mix the dry ingredients together. Sprinkle yeast over warm water and let set for 5 minutes. Add the sugar and oil. In the meantime, blend vinegar and egg whites together before adding to yeast mixture. Make a well in the middle of dry ingredients and pour yeast mixture in. Stir together with a fork until it is completely mixed. Form 1 – 2 inch balls with the dough. This might require dusting your hands with extra rice flour.


• 1/2 cup softened butter • 1/2 cup brown sugar • 1 teaspoon cinnamon (Mix these two to paste like consistency in a 9” round cake pan) • 1 cup melted butter • 1/2 cup white sugar • 1 teaspoon cinnamon

1. Place melted butter in a shallow bowl. In another shallow bowl combine white sugar and cinnamon. Dip the
dough balls into the butter mixture, thoroughly coating each ball in butter. Then roll the balls in the cinnamon
mixture. Make sure not to squeeze the balls. After dough ball in coated in sugar place it on top of the cinnamon
paste mixture in the 9” pan. You should end up with two layers of dough balls in the pan. Pour any extra butter
over the mixture. Cover with foil and place on cookie sheet. Bake at 400 degrees for 25 minutes. Remove foil
and bake for another 10 minutes or until done. When it is done, invert the mix onto a plate making sure to get
the gooey caramel mix from the pan evenly over all the balls. Serve immediately!


from the kitchen of Cheryl Brodersen
In the bread maker combine

• 1 1/2 cups whole wheat flour
• 1 1/2 cups white flour
• 2 Tablespoons coconut sugar
• 1 teaspoon salt
• 1 cup water
• 4 Tablespoons agave
• 2 Tablespoons oil (I usually use grapeseed oil or butter flavored olive oil)
• 1 package yeast or 2 teaspoons dry yeast


1. Mix dry ingredients together except yeast and place in bread dough container.
2. Combine all the wet ingredients and pour over the dry mix.
3. Close lid and add the yeast to yeast dispenser. Set on whole wheat dough setting.

Cinnamon roll mix

• 2 cubes of butter (softened)
• 1 1/2 cups brown sugar ( or 1 cup coconut sugar and 1/2 cup agave)
• 2 teaspoons cinnamon
• 1/2 cup to 1 cup of chopped nuts (optional)


1. In round 9” cake pan combine 1 cube of butter and 1/2 cup of brown sugar ( or 1/4 cup agave and 1/2 cup coco-nut sugar) until mixture resembles a paste. You might want to grease the sides of the cake pan with extra butter.If you use nuts, then sprinkle the paste liberally with the cup of chopped nuts.

2. Roll out dough on lightly floured surface to about 1/2 inch thickness. Dough should be about three to four inches wide and about 8-10 inches long. Sprinkle with remaining brown sugar and cinnamon. Cut remaining cube of butter into small pads and dab on top of cinnamon and sugar on the dough. Roll into long sides together to form a long log. Then cut into 3/4 inch to 1 inch thick disks. Place on cinnamon paste mixture in pan until the pan is full of the newly formed disks. Cover with foil and place on cookie sheet (because butter will ooze out and they will get too done on top). Bake at 350 for 25 minutes. Remove foil and bake for 10 minutes longer or until tester poked in the middle cinnamon roll is clean. Remove from oven and immediately invert it on a plate. Make
sure to use a heat resistant spatula to get the gooey caramel mixture from the cake pan onto the top of the cinnamon rolls. Serve hot and enjoy!!!