For Valentine's Day I like to make a delicious dessert for Brandon and I. The last few years I've made the same thing so this year, I wanted to branch out a little. After all, who doesn't LOVE cinnamon rolls...and ice cream?
Gluten free cinnamon rolls
1/3 cup butter, plus a few extra tablespoons
2/3 cup milk (I didn't try it, but I'm pretty sure almond milk would be great)
cinnamon and sugar for sprinkling
2 cups powdered sugar
2 tablespoons almond milk
Follow the directions on the box for making a basic biscuit but sub the butter for shortening. As you mix up the biscuit dough, add about 1 tablespoon cinnamon and about a 1/4 cup sugar.
Roll the dough on a flat surface (wax paper sprinkled with rice flour works wonderfully) to about 1/2 inch thick.
Sprinkle flattened dough with sugar and cinnamon and a few tablespoons butter.
Roll up dough to form a log, cut into circle and place in a greased baking dish.
Bake at 400 for 13-16 minutes.
For icing mix both ingredients until smooth. Add more sugar to thicken.
When rolls are baked, drizzed with tons of icing. Tons.
We topped ours with coffee ice cream and whipped cream because it was Valentine's Day...and that's just how we roll.