Tasty cinnamon roll recipe excites

Kanz Bitar, Staff Reporter

I enjoy eating dessert, but there is one dessert in particular that I don’t eat often, and that is cinnamon rolls. A lot of people do really like it so I decided to make it homemade, hoping that I would like it more.

My sister really likes cinnamon rolls and the ones she usually makes at home comes from the recipe by Tasty.

This was my first time making cinnamon rolls and it was actually fun making them. The process of baking something is always memorable to me because my sisters and I usually have fun making things together. Aside from the process, I actually ended up really liking the cinnamon rolls.

They were really soft and easy to eat which is a big plus for me. Most of the time the reason for why I don’t like eating them is because they taste a little stale, but the ones I made were amazing.

I really liked the way I made these cinnamon rolls and I do want to try more recipes in the future.

Rotis

Ashvita Girish, Staff Reporter

Gluten-free rotis are just as easy to make as regular rotis. It’s all about the correct ratios of the different flours used to make the dough. I have been making this recipe for a long time, but I have finally just perfected it. In the past, the doubt would be too dry and impossible to roll out into the classic thin circular shape. However, using potato starch and xantham gum in the dough helps bring the dough together, as a gluten substitute, and you get soft perfectly round rotis.

Ingredients

⅔ cup potato starch
½ cup chickpea flour
¼ cup tapioca starch
2 tbs ground psyllium husk
½ tsp salt
2 tsp baking powder
1 ½ tsp olive oil
½ water (will vary depending on the texture of the dough)

Directions

Mix the psyllium husk, salt and baking powder into a large bowl and mix.
Add the oil and warm water and mix with a spatula until fully absorbed and smooth.
Using the back of the spoon or spatula, work the mixture against the side of the bowl until it forms an even, thick dough.
Work the dough in your hands kneading from one to the other until smooth. This will take no more than a minute.
Very lightly flour the work surface with tapioca starch. Break off a piece of dough for the first Roti and work into a smooth ball. Flatten it in your hand, before placing it on the work surface ready to roll.
Lightly dust the top of the flattened dough ball with a tiny amount of tapioca starch and roll out until it is thin.
Cook the roti for a minute on each side and serve hot with your favorite curry.