Directions:

1. Grease an 8x8 pan with butter, set aside.
2. In a large bowl, combine the Kodiak Cakes mix and instant yeast.
3. In a separate bowl, whisk the egg, warm milk, melted butter, and sugar.
4. Add the wet ingredients to the dry and mix until a dough has formed.
5. Cover the dough with a damp towel or plastic wrap and let rise for 1 hour.
6. Meanwhile, combine the brown sugar and ground cinnamon to make cinnamon sugar.
7. Once an hour has passed, roll the dough into a ¼” thick rectangle shape, between two sheets of parchment paper.
8. Spread the softened butter over the rolled dough. Sprinkle the cinnamon sugar evenly over the dough and gently press it into the butter.
9. Roll the dough into a log and cut into 8 rolls. Place into the prepared pan and cover.
10. Rest the dough for 1-2 hours or refrigerate overnight. (If refrigerating, remove the dough from the fridge 1-2 hours before baking).
11. Preheat oven to 375°F.
12. Bake the cinnamon rolls for 14-18 minutes or until golden.
13. While the cinnamon rolls are baking, make the icing by using an electric mixer to beat the cream cheese and butter until light and fluffy.
14. Add the powdered sugar and continue mixing until smooth.
15. Mix in the milk and vanilla.
16. Spread icing over the slightly warm cinnamon rolls.

GLUTEN-FREE SUMMER FRUIT CRISP

Total Time: 40 mins | Makes 8 servings 

Ingredients:

• 5-6 cups sliced seasonal fruit
• ½ cup Kodiak Cakes Gluten-Free Flapjack & Waffle Mix
• 1 cup gluten-free rolled oats
• 1/3 cup brown sugar
• 1 tsp. cinnamon
• 8 tbsp. butter, cold

Directions:

1. Preheat oven to 350°F.
2. Place sliced fruit into a 9x9” baking pan.
3. In a large bowl, stir together the Kodiak Cakes mix, rolled oats, brown sugar, and cinnamon.
4. Cut the cold butter into cubes and work into the mixture using a pastry cutter or your hands, until crumbly.
5. Spread an even layer of the crisp topping over the fruit.
6. Bake for 25-30 minutes or until golden and crispy.
7. Serve with a scoop of ice cream.