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My family loves these! I substitute sorghum flour for the buckwheat flour, and they turn out great. You can also make them into a pretty tea ring if you place the roll (before cutting) on a greased cookie sheet in a circle shape, then snip the roll 3/4 of the way through and lay the rolls on their sides, overlapping each other slightly.
Yum! I was a little wary after making the dough as it was extremely sticky, but it all turned out okay. I used a different recipe for the filling and icing though. Definitely not something to eat very often.
Yum! It's a cold, snowy day, which always makes me think of cinnamon rolls. My BF can't eat gluten, so I decided to give these a try. They are very easy to make and the dough is easy to work with. I don't have any buckwheat flour, so I sub'd 1/4 c. rice flour and 1/4 c. tapioca starch. Also, baking powder is listed twice, so I added the full 2-1/2 tsp. After rolling and cutting, I let them rise for about 30 minutes before baking. They're nice and fluffy!
With some modification this recipe turned out to be a real keeper! I replaced the buckwheat with 1/4 cup of almond flour and 1/4 cup of tapioca flour. My dough was way to sticky so I added feather light flour mix (the recipe for this mixture can be found on the Internet) until I had the right consistancy (approx. 1 1/2 cups). I also let them raise for about 20 minutes before baking. They turned out very tender and tasty. You wouldn't know they were gluten free. My husband loves them and he doesn't have to eat gluten free.