- 1/4 cup butter
- 1 cup milk
- 1 tablespoon sugar
- 2 1/4 tsp active dry yeast
- 1 large egg
- 1/3 cup sugar
- 355 grams Auntie M's Gluten Free All Purpose Flour
- 2 tsp Baking powder
- 1/4 tsp salt
- 5 Tablespoons Butter
- 1/2 cup Brown Sugar
- 1 tsp Cinnamon
- 1 Cup Brown Sugar
- 1 cup Butter
- 1 Cup Vanilla Ice cream.... yes really!
In a large glass microwave safe bowl, add 1/4 cup butter, and melt in microwave. add 1 cup milk, and 1 tbsp sugar. microwave in 20 second increments until it reaches 110 degrees. sprinkle 2 1/4 tsp active dry yeast over top and give a quick stir, set aside for a while for it to get good and bubbly. if it doesn't get good and bubbly after 10 minutes either your mixture is too cold, too hot, or your yeast is bad. After good and bubbly add the rest of the sugar, and lightly beaten egg.
In a separate bowl combine Auntie M's Gluten Free Flour, Baking powder, salt. Give it a good mix. Once milk/yeast mixture is ready, add flour in two parts mixing well in between once mixed well scrape down sides of bowl and lightly oil some plastic wrap, cover bowl and set aside in dark warm spot to rise, let it double in size roughly 30 min to an hour.
While dough is proofing, add the 1 cup brown sugar, 1 cup butter, 1 cup vanilla ice cream to a sauce pan. on medium heat, melt everything together and set aside to keep warm.
Prepare counter with some parchment lightly floured, scrape dough from bowl onto parchment. Oil hands and press dough out to a 12x12 square, keep edges as square as possible. cover all but about 1 inch on the far end with very very soft butter, mix 1/2 cup brown sugar and 1 tsp cinnamon in a bowl and sprinkle over the top of the buttered area (doesn't matter if a little goes on the un buttered area. once covered in sugar mixture even it out by hand if needed. Stating with the end closest to you use the parchment to help roll the dough, keeping it tight. when you are about 3/4 the way done rolling slide another piece of parchment under the existing one to have a clean piece for it to land on. continue rolling it off of the one piece and onto the new one, hopefully landing in the middle of the new one. square off ends by hand. Cut log into 6 equal pieces.
Pour 1 cup of caramel sauce into the pan you will be using (we use a 10" ceramic pie pan, if yours is smaller maybe add less sauce) and place the rolls into the sauce evenly spaced. place back in warm spot to rise for about 20-30 minutes.
Heat oven to 350, put a tinfoil lined sheet pan in the rack below to catch any possible over flow.
Once rolls have risen for another 20-30 minutes place in pre-heated oven to bake for 23-26 minutes, while baking bring the remaining sauce in the pan to a boil and remove from heat to pour over rolls when done.
This part can get dangerous.... so be careful!! place a rimmed jelly roll type pan (something with a lip to catch any flyway caramel) over the top of the rolls in the pan and flip to get the rolls out onto the pan upside down put back in the 350 oven and bake another 5-8 minutes, flip, cover in caramel, and devour! YUMM!!