Lactose Intolerant Cinnamon Rolls Recipe

For Rolls:

 

Pillsbury Specialty Hot Roll Mix
yeast packet (comes with roll mix)
1 cup of hot water, 120° to 130° F.
¼ cup and 2 tablespoons softened
lactose-free butter or margarine
1 egg
2 tablespoons of sugar
2 tsp. cinnamon

For Glaze:

1 1/3 cup powdered sugar
1 to 2 tablespoons Edensoy
vanilla soy milk
½ tsp. vanilla


1) Heat oven to 375° F. Combine roll mix, sugar, and yeast packet in a large bowl. Mix well.
2) Stir in hot water, butter, and egg until dough pulls away from side of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball.
3) Knead dough for 5 minutes until smooth. To knead, fold dough over towards you, press down and away with heels of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface to reduce stickiness.
4) Cover dough with large bowl; lest rest for 5 minutes. To shape, roll dough into a 15 x 10-inch rectangle. Spread ¼ cup softened butter evenly over dough. Sprinkle with mixture of 1/3 cup sugar and cinnamon. Starting with 10-inch side, roll up tightly, pressing edges to seal.
5) Cut into 12 slices; place, cut side down, in a greased 13 x 9-inch pan. Cover loosely with plastic wrap and cloth towel. Let rise in warm place for 30 minutes.
6) Uncover rolls and bake for 20 to 30 minutes or until golden brown. Cool 1 minute, remove from pan.
7) To glaze, combine powdered sugar, lactose-free milk, and vanilla. Blend until smooth and spoon over warm rolls. Makes 12 rolls.