Hi Marlies, you could try this method with our Soft Gluten-Free Cinnamon Rolls recipe, using the tips PJ shares toward the end of the blog: "Plan on using 1/3 cup (76g) heavy cream for each 8” round pan of rolls; increase the cream by 20g (about 1 1/2 tablespoons) for a 9” round or 8” square pan. If your recipe calls for a 9” x 13” pan, double the amount of cream to 2/3 cup (152g). You'll want to bake the rolls just a bit longer than the recipe directs, as well; I'd suggest about 3 minutes longer for one of the smaller pans, and 5 minutes longer for a 9" x 13" pan." Please note that the Gluten-Free Bread flour contains gluten-free wheat starch, which is suitable for those who are gluten-free, but is not recommended for those who have a wheat allergy.

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