Orly's Gluten Free Cinnamon Rolls

Made with Blends by Orly Chocolate Chip Challah Mix

Recipe Chocolate Chip Brioche Dough
Extra gluten free flour for rolling
1 egg for egg-wash

½ cup butter, melted
1 tsp vanilla
2  tsp cinnamon
1 cup brown sugar

Streusel Topping (Optional)

1/4 cup brown sugar
1 tablespoon butter, cold
1 teaspoon cinnamon
2 tablespoons chopped pecans, optional

Preheat oven to a temperature of 350º F.  Line a flat sheet pan with parchment paper. 

Make the filling- Combine the brown sugar, cinnamon, vanilla and melted butter.  Mix well and set aside.

Turn the dough out onto a heavily floured work surface. Shape the dough into a rectangle by hand, with the long side nearest you.

With a rolling pin, stretch the dough into a 9” by 6” rectangle. Brush the surface of the dough with melted butter, leaving 1/2-inch border along the top edge.  Generously sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge and press the filling into the dough with your rolling pin.

Beginning with the long edge nearest you, roll the dough into a tight cylinder.  Using a serrated knife, slice the cylinder into 6 evenly sized rolls.  Arrange rolls cut side down on the baking sheet.  Let sit in a warm place (80-100°F) until the rolls double in size and the dough is soft to the touch, approximately 45 minutes.

Bake cinnamon rolls in a preheated 350 degree F oven for 25-30 min or until golden brown.