Thank you Henny for this delicious recipe.

Ingredients for Dough:
1 bag Rories Gluten Free mix
1 cup warm apple cider
3/4 cup warm water
1/3 cup honey
2 packets (4 1/2 tsp) fleishmanns rapid rise yeast
2 eggs *see below for egg free version*
1/3 cup oil
1 T apple cider vinegar

*for egg free dough, replace eggs with 1/3 cup golden flax meal, 1/3 cup warm water or apple cider, and 2 T applesauce combined.

Ingredients for Filling:
1/3 cup oil
1 cup brown sugar
1/2 T cinnamon
(you can add a bit more filling if you like a stronger cinnamon taste)

Ingredients for Glaze:
1 tsp vanilla sugar
Container tofu or wayfare parvecream cheese
1/2 c Oil
1 cup confectioners sugar
Dash of salt

Directions:
In an electric mixer, combine water, honey and yeast.
Let prof for about 5-10 min.
Add: eggs, oil, apple cider, and vinegar. Then add Rories Gluten Free mix. Mix batter on med-high speed for 3-4 min or until a smooth dough forms.

Dough will be very sticky so work with oiled gloves.
Cover table with silicon mat (will be easier to roll dough this way)
Roll out dough with rolling pin. Shmear with oil and then sprinkle cinnamon filling (or your favorite chocolate filling if you like). Roll jelly roll style. Cut into one inch slices. Put into cookie sheet and let rise for approx 10 min. Bake at 350 until golden. When cool, drizzle with glaze.