Cinnamon Rolls

Let's -just for a moment- take a step out of our healthy, vegetable filled lives and remember the deliciously sweet smell of butter and sugar baking away in the oven. You walk into the kitchen and you heart just melts within you.

You can have all that once again.

Ladies and gentlemen, I give you: gluten free super easy cinnamon rolls- no waiting, no fuss and no gluten!

Cinnamon Rolls -Emily style

*there are only five because my family got to them before my camera did....this recipe makes a dozen

So here's the recipe. I've added my own tips and tricks throughout just to make life easier. 

Cinnamon Rolls

Ingredients

2 cups Gluten free 1-1 flour

2tbsp granulate sugar

4tsp baking powder

1/2 tsp salt

¼ cup cold butter

1 cup milk

1/3 cup butter

1 cup packed brown sugar

3 tsp cinnamon

1/3 cup raisins

Method

In a large bowl combine flour, sugar, baking powder and salt. Cut in butter until crumbly. Make a well in the center and add milk, slowly stirring to form a soft dough, add more milk if necessary. Knead on a lightly floured surface until dough is smooth. Roll out into a rectangle about 1 cm (1/3 inch) thick and 30 cm (12 inches) long.

*Note: gluten-free flour may not stay together the way other flours do when rolled. To prevent the dough from breaking apart, place lightly-floured wax paper on either side of the dough and then roll. This should prevent any separation.

In a separate bowl, cream butter, brown sugar and cinnamon. Drop 1 tsp into each of the 12 greased muffin tins. Spread the remaining mixture over the dough. Sprinkle raisins over top

*Note: to make raisins juicer, boil water and cover raisins for 5-10 mins. Drain raisins before using them.

Roll lengthwise, like a jelly roll and cut into 12 slices. Place each in muffin tins. Bake at 400F for 20-25 minutes.