Cinnamon Rolls


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Serves 12 | Prep Time | Cook Time 25 minutes

Why I Love This Recipe


Ingredients You'll Need

3 1/2 cup GF flour
3/4 cup powdered sugar
1/4 cup sugar
1 tsp. salt
1 Tbsp. xanthan gum
3 1/2 tsp. baking powder
1 1/2 cups warm water
1 1/2 Tbsp. yeast
2 tsp. sugar
4 Tbsp. honey
2 eggs
3 Tbsp. melted butter
1 tsp. vanilla

Filling:
1 Tbsp. cinnamon
1/2 cup brown sugar
1 stick softened butter

Icing:
3/4 cup powdered sugar
orange juice or water-- enough to form a smooth icing


Directions

Combine the first 6 dry ingredients in a bowl and set aside. Combine the water, yeast, and 2 tsp. sugar in the bowl of a mixer. Let yeast proof for 5 minutes or until foamy. Combine the honest, eggs, melted butter, and vanilla in a small bowl and whisk together. Add the honey and egg mixture to the yeast mixture in the mixer bowl. Attack a paddle beater to the mixer and turn it on at a low speed. Add the dry ingredient mixture to the mixer, 1/3 at a time, until a soft dough forms. Use additional flour mix if necessary.


Sprinkle a small amount of flour onto a sheet of parchment paper. Place the dough onto the parchment paper. Roll the dough out with a rolling pin to form a rectangle. The dough should be about 1/4 inch thick. Combine the brown sugar and cinnamon for the filling and set aside. Spread the softened butter over the surface of the dough. Top the brown sugar mixture over the dough. From the wide side of the dough rectangle, begin to roll up the dough. Use the parchment paper to help control the dough as you roll it up.


Preheat the over to 350 degrees F.


Cut the dough into 12 even pieces and place them in a greased 13 x 9 inch pan. Cover the pan and let rolls rise in a warm place for about 40 minutes. Bake for about 25 minutes or until the rolls are golden brown. Drizzling the icing over top rolls.


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