Lemon Glazed Cinnamon Rolls (gluten-free)

Dough:
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.

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

Combine.

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.

Icing:
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.

Orange Berry Scones

Scones:

2 cups all purpose gluten free flour

4 teaspoons gluten free baking powder

2 teaspoons guar gum

1/2 cup coconut sugar

Pinch of salt

1/2 cup salted, cold, grass fed butter

3/4 cup Greek yogurt

1 egg, room temperature

1 large orange (zest only)

1/2 cup fresh mixed berry preserve

1/2 cup fresh citrus marmalade

Syrup:

1/2 cup fresh orange juice

2 tablespoons raw honey or pure maple syrup

Preheat oven to 350 F

Combine all the dry ingredients and cut butter in until mixture is crumbly. Whisk yogurt and egg in a separate bowl. Add enough liquid to bring dough together (not wet).

Pat dough out onto a lightly floured surface (about 2" thickness). Spread preserve over the dough leaving about an inch all the way around free of preserve. Roll up like a Swiss roll and cut into equal pieces. Place on a prepared 12" by 12" round tart pan or similar (refer to picture).

Bake for 20 to 30 minutes or until cooked and golden brown. Drizzle orange syrup over the top. Enjoy.