Preheat oven to 400 degrees.
Spray two pieces of parchment paper with nonstick spray.
Lay your gluten free dough onto one of the parchment papers and lay the other on top.
Roll out your dough to be about 1/4” thick and into a rectangular size.
Cut off any excess to make it more clean. Save the scraps for an additional cinnatwist if you’d like.
Split your rectangle down the middle into two with a knife.
On one half, brush with some melted butter.
Sprinkle the side with butter with your cinnamon sugar. Press into dough so it sticks well.
Take your other dough and lay on top of the cinnamon sugar side.
Press down sides with your fingers and slices into 1” strips.
Carefully twist each strip.
Brush each strip with more butter and sprinkle with remaining cinnamon sugar.
Transfer to a baking sheet with the parchment paper and bake for 25-28 mins.
Mix together your confectioner sugar and milk until desired thickness.
Drizzle on top of your cinnatwist. Serve immediately.
Enjoy!
