Oreo Cinnamon Rolls (Gluten Free)

Easy, delicious, and soft Oreo Cinnamon Rolls that are filled with crushed oreos and topped with a warm delicious vanilla glaze.

 In a large bowl, whisk together your tapioca flour, almond flour, xanthan gum, baking powder, and salt.

 In a separate bowl combine your melted butter, sugar, eggs, apple cider vinegar, and vanilla extract. Add your wet ingredients to your dry mixture and mix until combined, your dough will be sticky.

 On a piece of parchment paper, spread about 1 tbs of tapioca flour so it covers about 8X12 inches. Take your dough and place it on your working surface, cover with parchment paper and roll your dough with a rolling pin into a 8X12 even rectangle.

 Spread your filling mixture evenly over your dough, leaving at least a 1/2 inch around the edges. Evenly sprinkle your crushed oreos over your filling.

 Using the short side (the 8 inch side) carefully roll your dough rectangle into a log. Cut into nine equal pieces. Place your rolls in your greased dish and bake for 25-30 minutes.

 Combine your topping ingredients and whisk until smooth. Once your cinnamon rolls slightly cool, spread your topping on top and enjoy!