This Cinnamon Bun pulls apart just as those with gluten, sticky gooey goodness, easy to make. As a savory treat add cheese and spinach instead of cinnamon and brown sugar, making a Delicious pinwheel.

Ingredients: Marcelle’s Flour Blend (bean flour, tapioca flour, corn starch, potato starch) raw cane sugar, raw brown cane sugar, cinnamon, gluten free baking powder, xanthan gum, baking soda, salt

Directions: add 2 tsp sugar to 1 cup warm water then add 2 TBL yeast let rise, mix 1 1/2 cups of milk with 1/2 cup veg. oil and water and raised yeast, now add Cinnamon dry mix bag, mix well dough will be wet. Use a floured work surface do not use to much flour or it will dry out the dough (I use corn starch) make it as rectangle as possible, we make it 34 in by 21 in, just come close and you will be fine. About 1/8 in thick, pour melted butter over the rolled-out dough then spread with a brush. Then spread brown sugar evenly, then sprinkle cinnamon over the dough, use spatula to start rolling the dough. then cut to desired thickness 1 ½ in. works well, place in a greased baking pan, leave space between rolls as they will expand. Bake at 350 for 15 to 20 min depending on your oven. Icing Directions: 1 1/2 cups icing sugar, 2 TBL milk, 1/2 tsp vanilla. I would add icing when I am about to enjoy the cinnamon roll. We freeze the baked Cinnamon Buns and use Microwave to reheat when we are hungry for a sweet treat. We also freeze the raw Rolls and bake from raw when needed. You need to thaw these before placing in the oven. Bake the same as above.