GLUTEN FREE CINNAMON ROLL MUG CAKE RECIPES

Steps:

• Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray (without flour). In small bowl, mix brown sugar and cinnamon; set aside.
• In large bowl, stir Bisquick™ mix, granulated sugar, milk and egg until dough forms.
• Place dough on surface sprinkled with additional Bisquick™ mix; knead 5 times. Roll dough into 16x12- inch rectangle. Brush with 2 tablespoons of the melted butter; sprinkle evenly with brown sugar mixture. Starting at short side, roll up tightly; pinch edge of dough to seal well. Cut into 1 1/2-inch slices. In pan, place slices, cut sides down. Brush with remaining 2 tablespoons melted butter.
• Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In small bowl, mix powdered sugar and whipping cream until smooth. Spread glaze over rolls. Serve warm.

Steps:

• Preheat the oven to 350 degrees F. 
• Place all the ingredients into a food processor and process until well combined. 
• Flatten dough onto a parchment lined baking sheet. Cover with another piece of parchment and use a rolling pin to spread out 14 by 9 inches. 
• Score with a pizza cutter, 1 inch squares.  Total was 126 crackers. Poke a hole in center of each cracker if desired.
• Sprinkle coarse sea salt over crackers if desired. 
• Bake 15 minutes then score again and try your best to separate crackers without tearing them. Bake another 5-10 minutes until browned and crisp. Cool completely then store in an air tight container.