cinnamon rolls and cheese bread

So this is my variation of the link I posted the other day.....I didn't change much, just the mixture of flours.

2 teaspoon sugar
1 3/4 c. lukewarm water
1 1/2 Tbsp active dry yeast (2 pkg)

¼ c. butter or margarine (not low fat substitute) (I used Smart Balance)
1 ¼ c. water (yes, an other l ¼c of water)
1 tsp. GF vinegar

1/3 c. sugar,
1 ½ teaspoon salt
2/3 cup nonfat dry milk
4 cups Authentic Foods GF Classical Blend flour
3 ½ teaspoon xanthan gum

3 large eggs


Dissolve the 2 teaspoon sugar in the 1 ¾c. lukewarm water. Sprinkle yeast on the top and let sit 10 min. until bubbly.

Melt butter. Add 1 ¼c. cool water and vinegar.

Sift together dry ingredients. Stir the yeast mixture and the water/butter/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed.

SANDWICH BUNS The recipe says 12-14) Place English muffin rings, 4" aluminum tins, tuna cans, etc. on a baking sheet and coat inside well with a nonstick spray. Fill half of them.

PIZZA SHELLS (cheese bread)(makes 2 14" shells) Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, cover fingertips with flour, and gently pat the dough out to desired size using the flat of your hand.

CINNAMON ROLLS: Mix together 1/2 cup brown sugar, 1/4 cup white and a dash or two of cinnamon. (I'd add chopped nuts too, but have picky butts that won't eat) Grease muffin tins (I used 2 pans for 24 rolls) (with enough leftover dough to make the cheese bread), put a spoonful of dough in each cup, sprinkle with sugar mixture, repeat layers.

Allow dough to rise till double in a warm place. Can take as long as 1 ½ hr. I did not pick a warm enough spot for my cinnamon rolls, they turned out fine, but the cheese bread was better, it sat next to the computer for about an hour longer........so next time I will let the rolls rise even more.

Bake buns or rolls at 350F for 30 min. or until lightly browned and a toothpick inserted comes out clean. Cool on a rack. Swirl cinnamon rolls with icing if desired.

icing.....3 parts cream cheese to one part butter, mix well, add a dash of vanilla, and powdered sugar until it is the consistency you want.....about 1-2 cups per 3 oz cream cheese.....or whatever.

For the Cheese Bread, I used a greased 2 qt oval Pyrex dish and patted the rest of the dough in it. Let rise, baked at 400 for about 10 minutes, let cool slightly, flipped over and baked another 1o minutes. Probably didn't need to flip it over, but I was going to do something else and blah blah blah...so that is that. Then when it came out of oven I sprinkled about 2 cups shredded provolone and mozz cheese with some garlic on it and just let it set until melted. Yummy!!