¾ cup lactose free milk
3 cups gluten Free Bisquick
rice flour for dusting
1¼ cup sugar
8 teaspoons cinnamon
10 tablespoons lactose free butter, melted
1 cup powdered sugar
2 tablespoons lactose free milk
Preheat oven to 350° F.
Beat egg and gradually add Gluten Free Bisquick and ¾ cup lactose free milk. Stir to make soft dough.
Place dough on flat surface lightly dusted with rice flour. Knead lightly, just until smooth. Roll out dough into a large rectangle.
Evenly spread 2 tablespoons of melted lactose free butter over dough and sprinkle with ¼ cup sugar and 2 tablespoons cinnamon.
Fold dough in half then in half again and knead until “butter”, cinnamon and sugar and well combined in the dough.
If the dough is warm from handling, chill for approximately 30 minutes. This step may not be necessary – use this step if the dough is so soft it is difficult to shape.
Place sugared dough on a flat surface lightly dusted with rice flour and roll out until approximately 10 x 8 inches.
Make a paste of the remaining sugar, cinnamon and melted lactose free butter.
Spread sugar paste evenly over dough. Roll up dough tightly and seal well by pinching the edge of dough into the roll.
Lightly spray a large piece of plastic wrap with non-stick cooking spray.
Wrap dough roll tightly in the treated plastic wrap and place in the refrigerator for at least 20 minutes.
Slice chilled dough into 1 inch slices and place slices on an ungreased baking sheet.
Bake for approximately 10 minutes or until lightly browned.
While baking, mix powdered sugar and the 2 tablespoons lactose free milk to form the glaze.
Add the lactose free milk slowly to make the glaze the right consistency; add additional lactose free milk if the glaze is too thick or additional powdered sugar if the glaze is too thin.
Remove rolls from oven and drizzle glaze over the top of each.
Allow to cool for a few minutes before serving.
Can be made the day before. Just leave them wrapped tightly in the refrigerator and take them out when you are ready to bake!
Recipe adapted from: Good Food