2 1/2 cups Gluten Flour (Bob's red mill one to one)
2 tbsp Pure cane sugar
1 tsp Baking soda
1/2 tsp Salt
1 1/4 cup Nondairy milk
1/4 cup Nondairy butter(melted)
2 tbsp Nondairy butter (softened)
Brown Sugar Mix
1 cup Dark brown sugar
1 tbsp Cinnamon
1 tsp Vanilla
1/8 tsp Salt
3 tbsp Nondairy butter (melted)
1/2 cup Pecans (chopped) optional
3 tbsp Nondairy butter (softened)
3 oz Nondairy cream cheese
1 cup Powdered Sugar
1/4 cup Nondairy milk
1 tsp Vanilla
Preheat oven 425F. Grease round 9" cake pan.
In a large mixing bowl, combine flour, sugar, baking soda, and salt.
In a medium mixing bowl, combine half and half 1/4 of melted butter. Pour over the flour mix and combine to make a dough. You may need to use your hands to blend. (flour your hands; the dough won't stick as bad to your hands) Knead the dough and sprinkle in flour as needed if the dough is too sticky)
Lightly flour a clean surface, and roll out the dough into a large rectangle. Brush melted butter over dough.
Sprinkle brown sugar mixture over dough, and press it in lightly to the dough.
Take one end of the dough and roll to the opposite end.
Pinch the ends, so the brown sugar mix does not fall out.
Cut the dough into equal sections (approximately 8)
Place each roll in the prepared cake pan. Start with one in the middle and place the rest of the rolls around it.
Spread melted butter over the top of the rolls, and bake in the oven at 425F for 15 minutes. Reduce heat to 350F and continue baking for 5 to 10 minutes or until slightly brown.
Icing- Using a hand or stand mixer, beat butter and cream cheese until creamy. Add powdered sugar, vanilla, and milk mix well.
Allow rolls to cool for 5 minutes before adding icing.
Love this recipe? Share with family and friends.