Lemon Glazed Cinnamon Rolls (gluten-free)

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Dough:
1 16 oz bag Bob's Red Mill Pizza Crust Whole Grain Mix
2/3 cups room temperature milk
1 large egg, room temperature
3 egg whites (only the whites!)
1/4 cup melted butter
1 teaspoon apple cider vinegar

Preheat oven to 350 F

Empty the bag into a mixer. You will find a small packet of yeast inside.  Open and add to the mixer. Combine all the wet ingredients in a separate container and add to the mixer on medium speed. Use regular beaters not a dough hook and beat for 5 minutes. Make sure to scrape down the sides as necessary.

Filling:
1 cup packed brown sugar
3/4 cup melted butter
2 teaspoons cinnamon

Combine.

Turn dough onto a parchment paper-lined flat working surface. Place another piece of parchment paper on top, covering the dough to prevent sticking. Roll out to a square (about 1/2 inch thickness) and spread the cinnamon mixture over the top.

Roll up tightly like a Swiss roll folding back the parchment paper as you roll.  When you get to the end, remove parchment paper. You will need to wet a knife with hot water and cut 8 even rolls, dipping the knife in hot water after each cut. Place rolls on a prepared 12" by 12" round tart pan and brush the top generously with melted butter.

Bake for 30 to 40 minutes or until rolls are baked and golden brown.

Icing:
1 1/2 cups icing sugar
1/4 softened cream cheese
3 tablespoons fresh lemon juice

Whisk until smooth and creamy. Spread over the rolls and serve immediately.

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