Gluten Free Cranberry Apple Cinnamon Rolls

bobsredmill.com

Care971

1 cup warm Water 105 to 110°F (237 mL)

4 tsp Active Dry Yeast (13 g)

¼ cup Sugar

3 cups Gluten Free All Purpose Baking Flour (408 g)

1 Tbsp + 2 tsp Xanthan Gum (15 g)

2 tsp Baking Powder

1 ¾ tsp Salt

¼ cup Gluten Free Egg Replacer (prepared according to package directions) or 4 Whole Eggs (40 g)

¼ cup Olive Oil (60 mL)

½ to 1 cup warm Water, as needed

subheading: White Rice Flour as needed for flouring:

½ cup Sugar (108 g)

1 tsp Ground Cinnamon

3 Tbsp softened Butter or Dairy Free Butter (42 g)

2 cups diced Apple, small dice

½ cup Dried Cranberries

½ cup Sliced Almonds

subheading: Icing:

2 cups Powdered Sugar (240 g)

2 Tbsp softened Butter or Dairy Free Butter (28 g)

2 to 3 Tbsp Vanilla Almond Milk

2 tsp Vanilla Extract

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