Makes 16 mouth watering cinnamon rolls. You’ll be glad you made the effort!
Dough:
1 Package Soft’n Hearty Gluten Free “Easy Roll Mix”
3 Large Eggs (room temperature)
2/3 Cup Warm Water (110-115°F)
2 TBSP Canola Oil
Filling:
3 TBSP Butter (melted)
3/4 Cup Brown Sugar
1 TBSP Cinnamon
Icing:
3 TBSP water
3 Cups Powdered Sugar
Prepare Baking Pan
Coat a rectangular baking pan (photos show 8 x 11.5) with cooking spray.
Mix Dough (stand mixer works best)
Empty yeast packet (included) into mixer bowl & add water. Let stand 6 minutes. In a separate bowl, whisk eggs. Add oil & eggs to yeast mixture. Add dry mix; blend on low until moistened. Scrape bowl. Beat on med/high for 3 minutes.
Assemble Rolls
Combine cinnamon and sugar in small bowl. Set aside. On a flat surface, coat a sheet of parchment paper approximately 13”x16” with non-stick spray. Spoon dough onto paper and spread evenly to within ½ inch of edges by pressing dough with spatula or fingers coated with cooking spray (recoat as necessary to avoid sticking). Sprinkle cinnamon and sugar evenly over dough, and drizzle with melted butter.
Starting with the far side of the parchment, lift and pull toward you rolling the dough as you go. Continue until you have a log. Pinch seam to seal and leave seam side down on parchment.
Using a sharp knife (dipped in water to avoid sticking), carefully cut log in half, then repeat cutting each piece in half until you have 16 slices. Place slices in prepared pan. Let rise in warm draft-free place for 1 hour, or cover with plastic wrap and refrigerate overnight.
Bake
If rolls have been refrigerated, allow to rest at room temperature for 1 hour before baking. Preheat oven to 375°F. Place rolls in oven, reduce temperature to 350°F. Bake 25-30 min. Rolls should be golden brown when done.
Icing
When rolls are nearly finished baking, thoroughly combine powdered sugar and water. Drizzle or spread on rolls when they’re removed from the oven. Serve warm.
convenient