- 1 3/4 cups warm water (110 degrees F/45 degrees C)
- 1 (20 ounce) package gluten-free bread flour mix (such as Bob's Red Mill®)
- 2 eggs, at room temperature
- 1/4 cup vegetable oil
- 1 teaspoon cider vinegar
- 2 tablespoons melted butter
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup heavy whipping cream
- 1 cup confectioners' sugar
- 1 tablespoon milk
- Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
- Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
- Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
- Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
- Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.
05/20/2018
recipepes.com
Gluten-Free Cinnamon Rolls, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
