Sorghum Flour, Potato Starch, Arrowroot Starch, Granulated Sugar, Brown Sugar, Canola Oil, Palm Shortening, Water, Rice Dream Rice Milk, Xanthan Gum, Baking Powder, Yeast, Sea Salt, Cinnamon, Glaze (powdered sugar, water)

Thaw on counter for 1 hour or overnight in the refrigerator.  Bake at 350 deg for 20-25 minutes until lightly browned. Stir and pour glaze over cinnamon rolls.

**Individual Cinnamon Rolls are baked fresh every Friday. Don’t wait to get yours. They sell out fast!**