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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gluten-Free Cinnamon Rolls
 Categories: Breads, Snacks
      Yield: 16 servings
 
    1/4 oz Env active dry yeast
      1 c  Warm milk (115ºF/46ºC)
    1/2 c  Sugar
    1/3 c  Butter; melted
      2 lg Eggs; room temp
      1 ts Baking powder
      1 ts Salt
  4 1/2 c  Gluten-free baking or bread
           - flour (w/xanthan gum)

MMMMM--------------------------FILLING-------------------------------
    3/4 c  (packed) brown sugar
      2 tb Ground cinnamon
    1/4 c  Butter; melted, divided

MMMMM--------------------------FROSTING-------------------------------
    1/2 c  Butter; softened
      4 oz Cream cheese; softened
    1/2 ts Vanilla extract
    1/8 ts Salt
  1 1/2 c  Confectioners' sugar
 
  Dissolve yeast in warm milk; stir in sugar. Let sit 5
  minutes.
  
  In another bowl, combine butter, eggs, baking powder,
  salt and 2 cups flour. Add yeast mixture; beat on medium
  speed until smooth. Stir in enough remaining flour to
  form a soft dough (dough will be sticky). Refrigerate 30
  minutes.
  
  Mix brown sugar and cinnamon. Divide dough in half. On a
  lightly floured surface, roll out each portion to an
  11x8-in. rectangle. Brush each with 2 tablespoons
  butter; sprinkle with half the brown sugar mixture to
  within 1/2 in. of edges. Roll up jelly-roll style,
  starting with a long side; pinch seam to seal. Cut each
  into 8 slices; place all into a greased 13x9-in. pan,
  cut side down. Cover with a kitchen towel. Let rise in a
  warm place until doubled, about 1 hour.
  
  Set oven @ 350ºF/175ºC. Bake until golden brown, 25-30
  minutes.
  
  For frosting, beat butter, cream cheese, vanilla and
  salt until blended; gradually beat in confectioners’
  sugar. Spread over warm rolls. Refrigerate leftovers.
  
  Sue Draheim, Waterford, Wisconsin
  
  Makes: 16 rolls
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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