Ingredients
ROLLS:
3½ cups Cup4Cup Multipurpose Flour - gluten free
⅓ cup granulated sugar
4½ teaspoons Red Star Active Dry Yeast - gluten free
1 cup whole milk
¼ cup or ½ stick organic butter, room temperature
1 egg
1 teaspoon salt
more butter for greasing the pan
FILLING:
½ cup granulated sugar
2 teaspoons McCormick Ground Cinnamon - gluten free
¼ cup organic butter, room temperature
½ cup Sun Maid Natural California Raisins, optional - gluten free
GLAZE:
1 cup Domino Confectioners' sugar - gluten free
1 tablespoon butter, room temperature
1 teaspoon McCormick Vanilla Extract - gluten free
2 tablespoon milk
Instructions
<ol>
<li>Butter a 13 x 9 inches baking pan.</li>
<li>In a large bowl, combine 2 cups flour, salt, yeast and ⅓ cup sugar. Mix well.</li>
<li>In a small pot, heat milk until 120 degrees F. on an instant thermometer. Slowly add the milk, ¼ cup butter and the egg to the flour. Use a handheld electric beater and beat on low for about 1 minute. Add the remaining flour ½ cup at a time and mix using a spatula.</li>
<li>Sprinkle flour on a working surface and knead the dough for about 5 minutes. Butter a large bowl and place the dough and turn the dough to grease all sides. Cover the bowl with plastic wrap and let it sit for 1½ hours until the dough doubled in size.</li>
<li>Preheat oven to 350 degrees F.</li>
<li>Sprinkle some flour on a working surface and flatten the dough into 10 x 15 inch rectangle using a rolling pin. Spread ¼ cup butter over the dough leaving about ½ inch along the edges. Sprinkle the cinnamon sugar mixture and raisins. Gently roll the dough from the 15 inches side. Pinch the edges to seal the seam. Cut into 1½ inch pieces about 12 rolls. Arrange the rolls on the baking pan.</li>
<li>Bake for 30 minutes.</li>
<li>In a bowl, whisk together the powdered sugar, vanilla, butter and milk.</li>
<li>Drizzle glaze while cinnamon rolls are warm. Serve</li>
</ol>
