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Cinnabon Copycat-GF: Submitted by: Meg Martin | Date Added: 8 Jan 2016
Listed in: Gluten-free/Grain-free

2/3 c. Milk
1T. Butter
1 pkg. yeast
1/4 c. Granulated sugar
1/2 c. Potato starch
1/2 c. Brown rice flour
1/4c. Almond flour
1/4 c. Tapioca starch
1/2 tsp baking soda
1 tsp. flax/psyllium mix
2 1/2tsp baking powder
1/2 tsp salt
1 large egg
1/4 c. Olive oil
1/2 tsp. vanilla

1/3 c. Butter
1/3 c. Brown sugar
1 T. Cinnamon

Butter/ confectioners sugar/ buttermilk/ vanilla

Cooking Instructions

Proof yeast with sugar in milk that has been heated with butter to 110 degrees.
Put potato starch, brown rice flour, tapioca starch, almond flour, baking soda, flax/ psyllium, baking powder, and salt in mixer bowl.
Add proofed yeast, egg, oil and vanilla.
Mic slowly, then raise to medium high and beat for 1 1/2 minutes.
This will be a "sticky" wet dough. After the 1 1/2 minutes, Add more of flour mix if the dough is too wet.
Sprinkle Silpat with a little tapioca starch. Pat dough into square. Sprinkle lightly with tapioca. Cover with heavy plastic wrap. Roll out to 13" x 10"
Spread with softened butter; sprinkle with cinnamon and sugar.
Use the Silpat to help roll up the Dough.
Cut into 8 pieces.
Place into buttered 8" cake pan.
Let rise. (I waited 45 minutes and saw no change...)
Bake at 350 for 22-27 minutes until golden brown.
Frost while warm.

Can be wrapped well and frozen. Good after 5 days at room temp.
These rolls look good but fall apart as you remove them from the pan. No gluten to hold them together.

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