dough
- 2 1/4 teaspoons active dry yeast use rapid rise (*see notes below)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk warm temperature
- 1 egg
- 1/3 cup canola oil or vegetable oil
- 3 1/2 cups G/F flour ( I use Bob's 1 to1)
filling
- 1/2 cup butter melted
- 1 1/4 cups packed light brown sugar
- 2 1/2 tablespoons ground cinnamon
- 2 Tablespoons G/F flour
Make the Dough
in a bowl- mix flour,sugar,salt,yeast together.
in the mixing bowl mix warm buttermilk,oil then egg well. add the dry mixture and mix and
When the dough is tacky but not sticky enough to stick to your hands , it's perfect.
Spread plastic wrap on counter and roll dough out to be a 20x30 rectangle or some where near
that. Spread melted butter over dough. Spread brown sugar mixed with ground cinnamon.
Roll the dough up into a tight log.
Place onto a greased pans.
9x13, or 8x8 . Cover
pans with plastic wrap and dish towels.
Let rolls rise 1-2 hours or until they are touching and have risen almost double.
Bake in a preheated 350 degree for 20 to 30 minutes.
Once rolls have been removed from the oven, frost using half the amount of frosting. Then after they have cooled a few more minutes, frost again with
remaining frosting. The first frosting will melt down into the rolls and
the second layer should stay put. Serve warm.
