Ingredients

• 1 box Better Batter Gluten Free Yellow Cake Mix
• 2 1/2 - 3 c (10-12 oz) Better Batter All Purpose Flour, plus more for dusting your work surface
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 c water
• 1/4 c butter, melted and cooled
• 1/2 c packed brown sugar
• 1 Tbl ground cinnamon
• cooking spray

Icing options: a portion of a container of store-bought gluten free vanilla frosting (such as Betty Crocker), or 1 c Powdered Sugar and 1-2 Tbl milk

 

Instructions

Prepare the pan. Preheat the oven to 375 degrees and spray a 9x13 baking pan with cooking spray. Set aside.

 

Prepare the rolls. In large bowl, combine the cake mix, 1 cup of flour, and the yeast. Add water; stir with wooden spoon until a sticky dough forms. Add the remaining flour 1/2 cup at a time, stirring after each addition, until soft dough forms. You may not need all of the flour. In a separate small bowl, mix the brown sugar and cinnamon.

 

Shape rolls and preheat the oven. Dump the dough out onto a lightly floured surface. Gently roll the dough out into a large rectangle about 1/4-inch thick. Brush the dough with melted butter and then sprinkle with cinnamon brown sugar. Starting with a longer end, tightly roll up the dough into a log. Using a sharp knife or bench scraper, cut the log into 12-16 rolls. Mine were about 1-in thick.

 

Place the rolls in the prepared pan and cover with plastic wrap. Let rise about 30 minutes while you preheat the oven to 375 degrees.

 

Bake. Bake 10-15 minutes or until lightly golden brown. Cool for 5 minutes and then spread with icing (gently warm the store-bought in the microwave for easier spreading or mix together the powdered sugar and milk for a thin glaze; spoon over the warm rolls). Serve warm or at room temperature.

 

Adapted from Betty Crocker