Friday, August 24, 2012

Lemon Glazed Cinnamon Rolls (gluten-free)

1 16 oz bag Bob's Red Mill Pizza Crust Whole Grain Mix
2/3 cups room temperature milk
1 large egg, room temperature
3 egg whites (only the whites!)
1/4 cup melted butter
1 teaspoon apple cider vinegar

Preheat oven to 350 F

Empty the bag into a mixer. You will find a small packet of yeast inside.  Open and add to the mixer. Combine all the wet ingredients in a separate container and add to the mixer on medium speed. Use regular beaters not a dough hook and beat for 5 minutes. Make sure to scrape down the sides as necessary.

1 cup packed brown sugar
3/4 cup melted butter
2 teaspoons cinnamon


Turn dough onto a parchment paper-lined flat working surface. Place another piece of parchment paper on top, covering the dough to prevent sticking. Roll out to a square (about 1/2 inch thickness) and spread the cinnamon mixture over the top.

Roll up tightly like a Swiss roll folding back the parchment paper as you roll.  When you get to the end, remove parchment paper. You will need to wet a knife with hot water and cut 8 even rolls, dipping the knife in hot water after each cut. Place rolls on a prepared 12" by 12" round tart pan and brush the top generously with melted butter.

Bake for 30 to 40 minutes or until rolls are baked and golden brown.

1 1/2 cups icing sugar
1/4 softened cream cheese
3 tablespoons fresh lemon juice

Whisk until smooth and creamy. Spread over the rolls and serve immediately.


Sweet Heat Chefs said...

That's it? How easy of a recipe this is my dear! I love your recipes doll!! Nicely done :D

Maureen | Orgasmic Chef said...

What beautiful rolls! I wish Bob's Red Mill was down under :(

Terra said...

I have this addiction to cinnamon rolls, it is had to just one for that reason! I love the simplicity of the recipe, and love working with Bob's Red Mill products:-) Yum, Hugs, Terra

Mia said...

Thank you!

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