Ingredients

• 2 1/2 cups of gluten free Bisquick baking mix
• 1/2 milk
• 1/3 cup milk
• 2 tablespoons brown sugar
• 2 eggs
• 2 tablespoons melted butter
• 2 tablespoons melted butter
• 4 tablespoons brown sugar
• 1/4 teaspoon nutmeg
• 2 tablespoons cinnamon
• 1 cup other nuts or 1 cup raisins
• 2 cups confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla

Instructions

1. Butter a 9X13 baking pan and preheat the oven to 375.

2. In a large bowl, mix the bisquick mix with the milk, sugar, salt, eggs, and ½ of the melted butter. The dough should be a bit moist, but able to be handled with dusted hands.

3. Dust your work surface with bisquick (I also added some corn starch for the dusting) and place the dough in the center. Knead 2 or three times, dust the top of the dough.

4. roll out (rectangles are good, but circles work too, GF dough is harder to work with!) brush the remaining melted butter on the flattened dough and sprinkle the filling ingredients evenly all over it. (You can pre mix the filling ingredients, or just add them evenly on top, either works fine.).

5. CAREFULLY roll your dough into a spiral, pinching the end into itself to hold it together. Cut the dough with a large kitchen knife, and set rolls into your buttered dish. Bake for 22 minutes.

6. For the frosting, mix the two cups of powdered sugar with the other ingredients (I mix them in a measuring cup to drizzle on top of the rolls when they’re ready.

7. Allow the rolls to cool for about 10 min, then serve drizzled with frosting, YUM!