Easy, Gluten Free Cinnamon Rolls

You'll need a fork to eat these soft, moist rolls, since the texture (and taste) is reminiscent of coffee cake.  I modified a non-GF biscuit recipe that only calls for two ingredients to come up with these yummy rolls that can be thrown together in a snap.  Plus, they don't require cutting in shortening - one of my least favorite baking tasks - so they're a winner when it comes to easy/lazy baking.  The almond meal in the baking mix and almond milk provide a pleasant flavor nuance without screaming, "I taste like almonds!"

1 3/4 c. Pamela's Pancake & Baking Mix, divided
1 c. heavy whipping cream
Butter, brown sugar, and cinnamon for filling

Glaze:
1/2 c. powdered sugar
1 T. milk (I used Silk Original Almond Milk)
1/8 tsp. vanilla (or add more to taste if not using almond milk)

Combine 1 1/2 c. baking mix and 1 c. whipping cream in a bowl.  Stir together until a stiff batter forms.  Sprinkle remaining baking mix on a clean surface and knead dough 10 times, until most of the flour is incorporated and dough is easy to work with.  Shape into a 6-in. log.

Roll out dough until it is roughly the size of a piece of paper and about 1/4 in. thick.  Spread with a generous amount of softened butter (I used Land O Lakes spreadable butter with canola oil).  Sprinkle brown sugar over top and smooth until the surface is covered, leaving 1/4 in. from the edge uncovered.  Sprinkle cinnamon over top.

Carefully roll up lengthwise, pinching together any gaps in dough.  Cut into 6 rolls and place in a round baking dish.  (Place 5 in the outer circle, about 1/2 in. from the edge, and 1 in the center.)  Bake at 375 degrees for 20 minutes.

While rolls cool for a few minutes, mix together the glaze ingredients.  Drizzle glaze over top of rolls and serve warm to your husband who is clapping like a little child who's just been told he's going to Disneyland.