Gluten-Free Cinnamon Rolls

Author: From the Kitchen of Janae at Pink Dandy Chatter (www.pinkdandychatter.com)

Ingredients

For the Cinnamon Rolls:
¼ cup plus 1½ tsp organic shortening
3 cups of gluten-free Self Rising Flour*
1 cup of milk (non dairy/ lactose free)
½ cup of Rich & Creamy MELT® Organic (softened) (non dairy/vegan "butter")
½ cup of Sugar (raw sugar)
½ cup of packed Brown Sugar
1 tbs of cinnamon
For the Glaze:
1½ cup of Powdered Sugar
3 tbs of milk (non dairy, lactose free)
⅓ tsp of vanilla
*To make gluten-free flour self rising, add 1 ¼ teaspoons baking powder and a pinch of salt to each cup of gluten-free flour.

Instructions

For the Cinnamon Rolls:
Let's get baking!
Note: if using gluten free flour, it is best to make the dough ahead of time so it has time to chill.
Mix shortening in the flour with stand up mixer with paddle shape attachment (you can also use a standard mixer). Mix until fully combined together.
Add 1 cup of milk and mix until all ingredients are moist.
Turn dough out onto floured surface and knead lightly or use dough hook attachment and knead lightly.
Place dough in mixing bowl, cover with a cooking towel, and refrigerate for a couple hours.
Preheat oven to 375 degrees.
Roll dough out until about ⅓" thick. For gluten-free dough, it is easier to roll out between 2 pieces of wax paper.
Spread the Rich & Creamy MELT Organic on the dough leaving ⅓" inch border around sides.
Combine both of the sugars and cinnamon and mix well.
Sprinkle over the Rich & Creamy MELT Organic mixture and massage it into the Rich & Creamy MELT Organic well.
Start rolling the dough tightly and press the edges and ends together.
Cut into 1" slices and place cut side down on a greased cookie sheet.
Bake for 20 minutes.
For the glaze:
Mix these ingredients together 5 minutes before rolls are done in oven.
Combine powdered sugar, 3 tablespoons milk and vanilla in a small bowl.
Drizzle glaze over hot cinnamon rolls and enjoy!

Cooking With Mommy