1cupJello vanilla puddingprepped according to directions
½cupbuttersoftened
2eggs
¾cupmilkwarm
Filling
4TBSbuttersoftened
¾cupbrown sugar
¼cupwhite sugar
2TBScinnamon
Cream Cheese Glaze
3ozcream cheesesoftened
4TBSbuttermelted
3TBSmilk
2cups powdered sugar
food coloringoptional
Instructions
Add flour, yeast, and salt to large bowl and mix thoroughly.
Using a (stand or) hand mixer with dough hook, add prepared pudding, butter, eggs, and milk and mix on low-medium speed until dough is smooth. (Dough will be very sticky at this point.) Set aside.
In a medium bowl, combine filling ingredients and blend with fork until crumbly.
Place a large piece of parchment paper on counter and lightly dust with additional GF flour. Add dough to paper and sprinkle top with flour as well. Roll dough intoan approximate 16" by 11" rectangle, lightly adding flour to top as needed
Evenly spread filling mix over dough, and press down gently
To make the heart shape, we will roll each of the long sides towards the middle by gently lifting the parchment paper. Be sure to keep the roll tight so you don't lose the filling while baking. Once both sides are rolled in, gently press together to keep secure. With hands or flat side of knife, press in the uneven ends of the roll until flat
Next, cut the roll into 12 even slices. I like to use a serrated bread knife, dusted with flour to prevent sticking. I find it easiest to start in the middle with my first cut and work my way out to keep the slices even. I cut the roll in half, then each half in half. The four sections are then each cut into thirds, for a total of 12 slices.
As I cut the rolls, I use the floured knife to carefully transfer them to a greased cookie sheet. Ours is huge, but a 9x13 should work just fine. After placing rolls on cookie sheets, use fingers to refine the heart shape.
Next we need to let the rolls rise. My oven has a proof setting, but if yours doesn't you can heat it to about 150-200 (or whatever the lowest temp on your oven is), turn it off, then place pan covered with towel inside. Let sit about 25 minutes while they increase in size. Mine didn't change significantly, but other types of GF flours can respond more.
Once they are done proofing, remove pan from oven and preheat to 350°. Bake for 25 minutes, or until lightly golden on top, then remove and let cool.
Finally, combine glaze ingredients and drizzle across the cooled donut rolls. Add sprinkles if desired and enjoy!