Tender dough made with potato, brown rice flour and almond meal, with a nice contrasting crunch from the cinnamon-sugar walnut filling, and addictive butter-toffee like shards that bake up around the edges from the filling that oozes out.
Adding potato to sweet roll dough makes for a very tender crumb. This gluten-free cinnamon roll recipe has potato in the dough and potato starch in the cinnamon-sugar-butter filling.
*Note: You can make this ahead but completely steps 1-7 and then covering and refrigerating. When you're ready to proceed, bring back up to room temperature for 30 minutes and then bake.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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