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Filling:
1-1/2 cups of sugar
2 Tbs. cinnamon.
½-cup soft butter (or butter flavored shortening for casein free)
Directions:
Wet Ingredients:
In a separate small bowl beat two (2) large eggs, add ½ cup of warm water, to this add two (2) Tbs. of Gluten free Saf-Instant Yeast, let this yeast soak in this warm water for five (5) minutes. Continue; add 1-1/4 cups of warm milk and 1/3 cup of melted butter.
Dry Ingredients:
In the mixer bowl, add five (5) cups of Domata Flour, add to this flour ¾ cup of sugar, and 1 tsp. of salt. Blend these dry ingredients well.
Now add wet ingredients to the dry ingredients and mix until dough gathers on the hook, add more flour as necessary. Spray your worktable down with oil, as well as your hands. Remove the dough from the mixer bowl and set dough mixture onto worktable, dust dough with flour rolling and working dough into a manageable round dry ball. Now, punch down this dough ball and roll out thin, dusting with flour as necessary. Roll (spray roller with oil) this dough out into a rectangular shape approximately 15” x 24”, gently spread soft butter all over this flattened dough, now sprinkle blended sugar and cinnamon filling equally over buttered flat dough. Carefully roll this dough into a log shape, starting on a 15” end (width) and tuck the last of the 15” roll end into the total roll. Square and cut off the ends with a knife, now cut this approximately twelve to fourteen inch (12”/14”) roll into sixteen (16) equal pieces, carefully placing these slices into a 9” x 13” well sprayed pan (4x4). Cover and let these beauties rise for one hour. Bake at 400 degrees Fahrenheit for fifteen minutes (15) or until golden brown. Divide and remove from pan as soon as cooled. Lightly frost them with a cream cheese recipe. These will freeze well, 20/30 seconds in the microwave and there just like fresh out of the oven. May God bless you.
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