Ingredients :
- 1 package active dry yeast
- 1 cup warm 2% milk
- 1/2 cup sugar
- 1/3 cup butter, melted
- 2 large eggs, room temperature
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4-1/2 cups gluten-free baking or bread flour
- FILLING:
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup butter, melted, divided
- FROSTING:
- 1/2 cup butter, softened
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/2 cups confectioners' sugar
Directions :
- 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.
- Preheat oven to 350°. 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.
