An easy, delicious gluten-free recipe made from gluten-free bread mix. You can alter the amount of whipping cream and glaze depending on how decadent you want them!
Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.
Per Serving: 187 calories; protein 2.3g; carbohydrates 31.9g; fat 5.9g; cholesterol 24.9mg; sodium 165.4mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.