Ingredients:

Dough

• 1 16 oz. bag Bob’s Red Mill Gluten-free bread mix

• ½ cup sugar

• 2 ¼ t instant yeast

• 1 t gingerbread spice

• 2 t baking powder

• 1 ¼ cup milk

• ⅓ cup butter, melted

• 2 eggsFilling

• 1 8 oz. jar of Fueled by AF Gingerbread Nut Butter

• ¼ cup brown sugar

• 1 t gingerbread spiceCream Cheese Icing

• 4 oz. cream cheese

• 2 T butter, softeneed

• ⅔ cup powdered sugar

• 1 t vanilla extract

Method

1. Combine the flour, sugar, yeast, gingerbread spice, and baking powder in the bowl of a stand mixer.

2. Warm the milk in the microwave or over the stove. You don’t want it to be too hot, just warm to the touch. Around 110 degrees.

3. Put the mixer on low and add the milk, melted butter, and eggs. Mix with a dough hook for about 5 minutes, scraping if needed.

4. Cover the dough and let it sit for 10 minutes.

5. Roll out the dough to a 14 x 8 inch square.

6. Spread the Fueled by AF Gingerbread Nut Butter on top.

7. Combine the brown sugar and gingerbread spice. Sprinkle the mixture on top of the nut butter.

8. Roll the dough into a log.

9. Cut the log into 8-10 equal sized pieces.

10. Grease a square baking dish and arrange the gingerbread rolls within it.

11. Cover and let rise for 1 hour.

12. Preheat your oven to 350 degrees.

13. Bake for 22-28 minutes.

14. While they’re baking, make the cream cheese icing.

15. Cream the cream cheese until it’s smooth.

16. Add the butter and continue to cream until it is smooth and combined.

17. Add the powdered sugar and vanilla extract and continue to beat until everything is combined.

18. When the rolls are done, top with the icing and enjoy!