Here's a recipe I developed tonight on the cinnamon-free theme.
These pinwheel rolls are made with a biscuit dough, so they are yeast-free as well as egg, dairy and corn free. For those allergic to cinnamon they make a nice substitute for cinnamon rolls, with ginger and orange to give them flavor.
Don't expect a yeast-bread texture; these rolls are soft and somewhat crumbly, as you would expect from a biscuit. They are not oversweet.
The recipe should work with 2 1/2 cups of a gluten-free flour blend instead of the whole wheat and tapioca flour--I recommend 1/2 to 1/3 the amount of tapioca or sweet rice flour when using a grainy gluten-free flour such as rice or millet flour.
These rolls are good served warm.
Mix together in large bowl:
1/2 cup tapioca flour
2 cups whole wheat flour (I used King Arthur Traditional Whole Wheat Flour)
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp cream of tartar (or 1 1/2 Tablespoons lemon juice)
3 tablespoons turbinado or demerara sugar
In separate (microwave or stovetop safe) container, beat together until smooth:
1/2 cup honey
1/2 cup orange juice (I used Italian Volcano Organic Blood Orange juice, which has an especially strong flavor that makes it nice for cooking)
1 Tablespoon finely grated fresh ginger
2 Tablespoons tapioca starch
2 Tablespoons oil
Heat the honey mixture for 30 seconds at a time in the microwave or over low heat on the stovetop until slightly thickened, stirring frequently. Stir again and pour the honey mixture into a 7x11x2 inch baking dish (6x10 will work also). Set aside.
To flour mixture, add
1/3 cup oil (I used grapeseed oil)
3/4 cup water or milk substitute (I use unenriched Rice Dream Original)
Stir together dough just until mixed. If necessary add enough flour to roll out.
Roll dough out in a rectangle approximately 9x15 inches. Sprinkle over the dough a mixture of:
1/2 tsp finely grated fresh ginger
3 Tablespoons brown sugar (C & H is corn-free)
Roll up like a jelly roll, starting with the long side. Cut the roll into 1 inch slices.
Lay rolls cut side down in the syrup, flipping to coat both sides, and space evenly in the dish.
Bake until browned, approximately 20-25 minutes, at 425 degrees.
Makes about 15 rolls.