Make It Merry & Bright

Cranberry Apple Cinnamon Rolls

These delightful gluten free sweet rolls are filled with juicy diced apples and spicy cinnamon. Drizzle with icing for extra sweetness. Note: If using whole eggs, watch the dough to see how much liquid you need to add in the end, if any.

INGREDIENTS DOUGH 1 cup warm Water 105–110°F 4 tsp Active Dry Yeast ¼ cup Sugar 3 cups Bob’s Red Mill ® Gluten Free All-Purpose Baking Flour 1 Tbsp + 2 tsp Xanthan Gum 2 tsp Baking Powder 1 ¾ tsp Salt ¼ cup Bob’s Red Mill ® Gluten Free Egg Replacer (prepared according to package directions) or 4 Eggs ¼ cup Olive Oil ½ –1 cup warm Water, as needed Bob’s Red Mill ® White Rice Flour , as needed for flouring

FILLING

½ cup Sugar 1 tsp ground Cinnamon 3 Tbsp softened Butter or Dairy Free Butter 2 cups small-diced Apple ½ cup dried Cranberries ½ cup sliced Almonds

ICING 2 cups Powdered Sugar 2 Tbsp softened Butter or Dairy Free Butter 2–3 Tbsp Vanilla Almond Milk 2 tsp Vanilla Extract

INSTRUCTIONS • Place warm water, yeast and sugar in a small bowl; let sit for 5 minutes or until active and bubbly. In the bowl of a stand mixer, whisk together flour, xanthan gum, baking powder and salt. Add yeast mixture, prepared egg replacer or eggs, and oil. Blend on medium using a dough hook. Add additional water as needed, starting 1 tablespoon at a time, to create a smooth dough. Knead in the mixer for 5 minutes. • In a small bowl, combine the sugar and cinnamon. Cover a work surface with plastic wrap or a silicone sheet pan liner and lightly flour with rice flour. Place dough on top, then lightly flour the top of the dough. Cover with plastic wrap and roll into a rectangle about ½ – ¾ inch thick. Spread softened butter on the dough about ½ inch from the end. Evenly sprinkle cinnamon sugar mixture, diced apples, dried cranberries and sliced almonds over the butter. • Using the plastic wrap or silicone liner to guide the dough, roll the dough away from you, making sure to get a good firm roll. Pinch the edge to seal. Cut into 8 rolls and place in a parchment-lined 9 x 9-inch baking dish or 9-inch cast iron skillet. Lightly cover with plastic wrap or a light towel. Let rise until doubled in size, 1–2 hours. • Bake in a preheated 350°F oven 25–30 minutes, or until lightly browned but still soft. Allow the rolls to cool for about 5 minutes while you make the icing. In a small bowl, combine softened butter, powdered sugar, vanilla almond milk and vanilla. Mix until smooth. Spread evenly over rolls and enjoy!

Makes 8 rolls.

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