These rolls are a re-creation of the popular pop-can cinnamon rolls that Pillsbury first released in the eighties. Smaller than the canned rolls you can buy now, these have a much higher ration of filling and icing to bread. These should be served warm.
1½ cup milk
1/3 cup sugar
2 tsp. salt
4 tbsp. butter or margarine
1 package of yeast
3 3/4 cups (15 oz or 425g) Better Batter Gluten Free Flour
5 tbsp. butter
1/2 cup brown sugar
1-2 tbsp. Cinnamon
In a saucepan, heat the milk, sugar, salt, and butter or margarine until warm (NOT hot!). Allow to cool to lukewarm.
In a large mixing bowl, whisk together egg and yeast. Add the warm liquids and whisk together.
Add Better Batter Gluten Free Flour, and beat everything together (consistency will be like play dough). Divide dough into two parts. Roll out each part of dough using flour to make a heavily floured surface. Roll each dough half into a rectangle 1/8″ thick.
Melt 5 Tbsp. butter or margarine. Brush the butter onto the rectangles, then sprinkle with the brown sugar and cinnamon. Roll the rectangles up tightly, into cylinders, and cut the dough into 1 inch slices (dip the slices into additional butter if desired). Place in a 9×13 inch pan or two round cake pans. Let the rolls rise for 40 minutes. Then bake at 400 degrees for 12-15 minutes.
Top with Icing (recipe below)
1 (8 oz.) pkg. cream cheese
1 lb box confectioners’ sugar
1 stick butter
1 tsp. vanilla
Mix cream cheese and butter thoroughly.
Add remaining ingredients and mix well. The icing will be quite thick.
Put on warm cinnamon rolls.