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Gluten-Free Cinnamon Twists with Vanilla Glaze
Gluten-Free Cinnamon Twists with Vanilla Glaze
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Delicious twists coated in vanilla glaze can be dunked for a fun and interactive treat!
Ingredients:
  • 2 1/4 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 1 tablespoon fast-acting dry yeast
  • 1 1/2 teaspoons xanthan gum
  • 3/4 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup granulated sugar
  • 3 tablespoons butter
  • 1 teaspoon cider vinegar
  • 2 eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 1 1/3 cups powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon gluten-free vanilla
Instructions:
  • Combine the flour blend, yeast, xanthan gum, and salt in a medium bowl; set aside.
  • In a 2-cup microwavable measuring cup, microwave 3/4 cup milk, 1/3 cup granulated sugar, and 3 tablespoons butter uncovered on High for 1 minute to warm the milk. Transfer the milk mixture into a large bowl. Use an electric mixer on medium speed to beat in vinegar and eggs. Gradually beat in the flour blend mixture on low speed until combined. Then, beat on medium speed for 2 minutes. In a small bowl, stir together 1/4 cup granulated sugar and cinnamon.
  • Prepare 2 large cookie sheets by lining them with parchment paper. Roll out the dough on a floured surface to form a 10-inch square. Spread 2 tablespoons of butter evenly over the dough, then sprinkle with cinnamon sugar. Cut the dough into 12 strips with a sharp knife. Twist each strip gently from both ends and place them about 3 inches apart on the cookie sheet. Cover the pan with plastic wrap and allow the dough to rest in a warm place for 30 to 45 minutes until it becomes puffy.
  • Preheat the oven to 375°F. Bake for 15 to 20 minutes until a toothpick inserted in the center comes out clean. Transfer to a cooling rack after removing from the cookie sheet.
  • Mix Vanilla Glaze ingredients in a small bowl until smooth, then drizzle over warm twists. Serve warm.

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