Gluten Free Cinnamon Rolls

Dough:

1 1/4 oz package of fleischmann's yeast

1 cup warm milk

1/2 cup sugar

1/3 cup melted butter or margarine

1 tsp. salt

2 eggs (room temp)

4 cups gluten free flour mix (1 cup sorghum, 1 cup navy bean, 1 cup rice, 1 cup tapioca)

4 tsp. xanthan gum

Mix in stand mixer with paddle hook until it is all incorporated into a smooth dough (almost a ball). Let stand covered in a warm place while you make the filling.

Filling:

1 cup brown sugar

2 1/2 TBS cinnamon

1/3 cup softened margarine or butter

Mix together in a bowl. Roll out dough in between 2 sheets of wax paper dusted with tapioca flour until it is 1/4 - 1/2 inch thick. Spread filling on top of dough leaving 1 inch on the left side to seal the dough. Roll dough from right to left. Press the seal firmly to seal in filling. Cut into 12 equal slices. May use a knife or clean dental floss.

Place on insulated cookie sheets. ( I cover my sheets with silicone baking mats to prevent the bottoms from burning.) Bake in a preheated oven at 400 degrees for 10 minutes.

Remove from oven.

Frosting:

8 TBS softened margarine or butter (I use butter)

1/4 cup (2 oz) cream cheese (I use either WalMart or Philadelphia cream cheese brand)

1 1/2 cups Domino powdered sugar

1/2 tsp McCormick real vanilla

1/8 tsp salt

Beat with whisk attachment in stand mixer til fluffy. Frost the top of cinnamon rolls. Serve warm.

Makes 12 nice size rolls. May be frozen and reheated in the microwave for 20-30 seconds.

Mix in stand mixer with whisk attachment until fluffy