Ingredients: Marcelle's Flour Blend gluten free baking powder, xanthan gum, baking soda, salt

What you need to supply: 11/2 CUPS WARM MILK, 2 TBL YEAST, ½ CUP VEGETABLE OIL, 1 CUP MELTED BUTTER, 2 CUPS BROWN SUGAR, ¼ CUP CINNAMON, ICING, ¼ CUP CREAM CHEESE, 11/2 ICING SUGAR, 2 TBL MILK, ½ TSP VANILLA

CINNAMON BUNS DIRECTIONS

Directions add 2 tsp sugar too 1 cup warm water then add 2 TBL yeast let rise/ in a bowl mix 1 1/2 cups of warm milk with 1/2 cup veg. oil add water and raised yeast, now add Cinnamon Roll dry mix bag, mix well dough, will be wet.

Use a floured work surface do not use to much flour or it will dry out the dough (I use corn starch) make it as rectangle as possible, we make it 34 in by 21 in. Should be an 1/8 in thick when done.

Mix 1 Cup melted butter, 2 Cups brown sugar and ¼ cinnamon in a bowl, mix well. Spread evenly over your dough until dough is covered. We cut strips of 11/2 to 2 inch thick then roll up and place in greased pan, leave space between rolls as they will expand. Bake at 350 for 15 to 20 min depending on your oven.

Icing Directions: 1 1/2 cups icing sugar, 2 TBL milk, 1/2 tsp vanilla,1/4 cup cream cheese mix well. I would add icing when I am about to enjoy the cinnamon roll. We freeze the baked Cinnamon Buns and use Microwave to reheat when we are hungry for a sweet treat.

We also freeze the raw Rolls. You need to thaw these before placing in oven. Bake the same as above.