- 2 1/2 cups gluten-free flour (or your favorite blend)
- 1/2 cup tapioca starch
- 3 Tbsp white sugar
- 1/2 tsp salt
- 3 tsp xanthan gum
- 1/4 cup instant vanilla pudding mix (dry)
- 1 T baking powder
- 4 T butter, melted
- 1/2 cup water
- 3/4 cup milk
- 1 egg, room temperature
- 2 Tbsp oil (I used Canola)
- 4-6 T butter softened
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
- Mix dry ingredients
- Melt butter and add milk, stir. Add other wet ingredients and whisk to combine.
- Mix the wet and dry ingredients together.
- Place a piece of plastic wrap or parchment paper on a slightly damp counter top, so it won’t slide around.
- Sprinkle 2 Tbsp of sugar on the wrap. Place the dough in the center and cover with another sheet of plastic wrap. Pat the dough down into a square shape. Roll the dough between the plastic wrap to a square approximately 8″ x 16″
- Remove plastic wrap. Spread a few tablespoons of soft butter on the dough and then sprinkle the filling evenly across the surface. Leave 1 1/2″ along one long end where it will be sealed.
- Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder.
- Use a string of dental floss to cut the log into 12 pieces. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. Line a 9×13 with parchment paper and place them cut side up.
- Bake in preheated 350 degree F oven for 25 minutes, or until the tops are a nice golden brown.
- Allow to cool for about 5 minutes before frosting them.
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 T melted butter
- enough milk for drizzling consistency