Cinnamon Rolls (Muffins)

3/4 cup milk

1/4 cup butter (softened)

3 1/4 cup rice flour

.25 ounce instant yeast

1/4 cup white sugar

1/2 teaspoon butter

1/4 cup water

1 egg

1 cup brown sugar (Packed)

1 tablespoon cinnamon

1/2 cup butter(softened)

Raisins & Nuts (optional)

Heat the milk until it bubbles, remove from heat and add butter. Stir until melted and let cool.
In a mixing bowl, add 2 1/4 cup of the flour, yeast, sugar and salt. Add water, egg and milk mixture. Add the rest of the flour 1/2 cup at a time. (I found that while using rice flour, I had to add more flour because it was kinda soupy.) Stir well. When the dough pulls together, pour onto a lightly floured surface. Knead until smooth. (About 5 minutes) Cover the dough with a damp cloth and let it rest for 10 minutes. In the mean time, preheat oven to 375 and mix together brown sugar, cinnamon and softened butter. Roll out dough into a rectangle. (You don't want it to thick or thin and remember to spread more flour down. It can stick to the surface when you try and roll it.) Spread the sugar mixture on the dough add nuts and raisins if desired. Roll dough up into a log and pinch to seal. Cut into slices and put in a slightly greased pan or muffin cups. Let rise until doubled. (I didn't) Bake for 20 minutes or until brown. ( also forgot to put flour down when rolling it. It became a big mushy mess hence the reason they are now muffins.)

Frosting
1 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk
2 tablespoon butter (Melted)

Mix all ingredients together. If it sticks together, add more milk until it is at the consistency you like. Spread over rolls.



P.S. These Cinnamon rolls are named Clancy. You can use wheat flour if you want to, I just used rice flour because of family allergies.