FODMAP — Modify

Use lactose-free milk and gluten-free flour; one roll per serve.

Ingredients §

Dough §

• 2 sachets dry yeast (7 g each)
• 1 cup warm milk
• ½ cup granulated sugar
• 80 g butter
• 1 tsp salt
• 2 eggs
• 4 cups flour

Filling §

• 1 cup packed brown sugar
• 2½ tbsp cinnamon
• 80 g butter (softened)

Icing §

• 80 g butter
• 1½ cups powdered sugar
• ¼ cup cream cheese
• ½ tsp vanilla
• ⅛ tsp salt

Method §

Make the dough §

1. Dissolve the yeast in the warm milk in a large bowl.
2. Add the sugar, butter, salt, eggs, and flour. Mix well.
3. Knead the dough into a large ball using your hands, dusted lightly with flour.
4. Place in a bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Roll and fill §

1. Roll the dough out on a lightly floured surface to approximately 21″ × 16″, about ¼″ thick.
2. Preheat the oven to 180 °C.
3. Combine the brown sugar and cinnamon in a bowl.
4. Spread the softened butter over the dough, then sprinkle the brown sugar–cinnamon mixture evenly over the surface.
5. From the long edge, carefully roll the dough down to the bottom edge.
6. Cut into 1¾″ slices and place in a lightly greased baking pan.

Bake §

1. Bake for 10 minutes or until light golden brown.

Ice and serve §

1. While the rolls bake, combine the icing ingredients and beat with an electric mixer until fluffy.
2. When the rolls are done, spread generously with icing.