Gluten-Free Overnight Cinnamon Bake
1/3 Cup Warm Water
2 1/4 Teaspoons Dry Active Yeast
2 Tablespoons + 2 Teaspoons Granulated Sugar
1 3/4 Tablespoons Butter, Softened
1/3 Cup Milk
Scant 1/2 Tablespoon Salt
1 3/4 - 2 Cups Paleo Flour, plus additional for rolling
5 1/3 Tablespoons Butter
1/2 Cup Brown Sugar
1 Tablespoon Cinnamon
3/4 Cup Powdered Sugar
2 Tablespoons Milk
Dough (Phase 1)
Heat milk in a small saucepan over low-medium heat until scalded. Set aside to cool.
Combine water, yeast, and sugar in large mixing bowl. Let stand for 5 minutes.
Add butter to cooling milk. Once milk is cooled, stir into yeast mixture.
Add eggs and salt to the yeast mixture; stir.
Mix in flour, about 1/2 cup at a time.
Remove the dough from the bowl and shape it into a ball then place it back into the bowl.
Cover the bowl with plastic wrap. Let "rise" for 1-2 hours. It will not grow much in size but it will have a fluffier consistency than before.
Add the butter to a small saucepan and heat over low-medium heat until melted.
Stir brown sugar and cinnamon into butter and heat for a few more minutes to dissolve the sugar.
Dough (Phase 2)
Dust a work surface with flour. Roll the dough out to be about 3/8" thick.
Spread the filling out on the surface of the dough.
Grease a 9" x 13" or 8" x 8" baking pan with butter or cooking spray.
Using a spatula, pick up the rolled-out dough (sections at a time) and crumble it into the prepared pan. Use your hands to crumble the pieces smaller if needed.
Cover with plastic wrap and let it sit overnight.
Mix together powdered sugar and milk.
Dough (Phase 3)
Bake at 350 degrees for about 30 minutes.
Pour the icing over the hot crumble right after taking it out of the oven.