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

... New book: "Quick Money For Dummies" by Robin Bankes
=== MultiMail/Win v0.52
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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

... New book: "Quick Money For Dummies" by Robin Bankes
=== MultiMail/Win v0.52
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)