- 12
- 30 mins
Ingredients
- FROSTING:
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/2 cup chopped walnuts
- 2 tablespoons melted butter
- 4 cups gluten free Bisquick mix, plus 3 tablespoons for work surface
- 1 1/4 cup buttermilk
- 1/4 cup sugar
- 1/2 cup melted butter
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla
Preparation
Step 1
Preheat oven to 375 degrees F and spray a 9 x 13 baking pan with cooking spray.
In a medium bowl, combine the two sugars with cinnamon, nuts, and melted butter. Mix with a fork and set aside.
In a large bowl, stir four cups of baking mix with buttermilk and sugar just until all dry mixture is incorporated. Do not overmix.
Lay a large sheet of aluminum foil on your work surface and sprinkle it evenly with the remaining baking mix. Turn dough out on top of the foil. Gently pull dough together, turning it two or three times to make a somewhat smooth ball then use fingers (or a rolling pin) and a pastry scraper to press it into a 9 x 13 x 1/2 inch rectangle with even edges.
Brush dough with the melted butter and sprinkle with the sugar/cinnamon mixture. With the long side toward you, begin to roll the dough into a fairly tight log, using the foil to help push it into an even shape. Cut the log into twelve 1-inch-wide slices and place them into the baking pan. Put the cut side down and fit them in with a bit of space between each.
Bake for about 30 minutes until lightly browned. Cool on a cooling rack for 10 minutes before adding the frosting.
For the frosting, place powdered sugar into a medium bowl and stir in milk and vanilla until completely smooth (see note). Spread frosting over rolls and let cool another 5 minutes to let frosting set before serving.