Gluten Free Cinnatwists
Gluten Free Cinnatwists
Equipment
- 1 Nonstick Spray
- 1 9x13 Baking Sheet
- 2 Parchment Papers
- 1 Rolling Pin
- 1 Knife
Ingredients
- 1 package Gluten Free Birrittellas Dough
- 3 tbsp Butter (Melted)
- 1/2 cup Brown Sugar
- 2 tbsp Ground Cinnamon
- 2 cups Confectioner Sugar Icing
- 2-4 tbsp Warm Milk / Warm Water / Half & Half Icing
Instructions
- 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!
