Cinnamon Rolls
Biscuit or Yeast Risen Dough
1/4 c. brown sugar
1/4 c. white sugar
1 tsp. cinnamon
softened butter, optional
Depending on which dough recipe is appropriate for your food allergies, make 1 batch of the biscuit or yeast risen dough. After completing all instructions (including refrigeration time for the yeast-risen dough), divide the dough into two equal portions.
Next, prepare your work station. Either cover a cutting board or flat baking sheet with tin foil or plastic wrap. Then spray this surface with cooking spray. (see video) Or, spread a thin layer of gluten free flour over your cutting board.
Take the first portion and spread it out into a rectangle. If you like, spread a thin layer of softened butter over the dough. If you don’t want to use butter, wet your fingers and rub them over the top of the dough.
Mix the sugar and cinnamon and sprinkle evenly over the dough. Be sure to spread the cinnamon sugar all the way to the edges.
Now, slowly roll the dough up into a tube. Go slowly and try to roll the dough as tightly as possible. Slice the dough into individual rolls and place the rolls into a large baking dish. (I use a 9″ x 13″ glass casserole dish.) Bake at 350 for approximately 20 mintues. Gently press on the rolls to test for doneness – if the interiors are squishy, bake for a few more minutes.
Before serving, spread and drizzle cream cheese icing or orange icing over the top of the rolls.