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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   
       
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