Filling:

·         1 Tbsp. cornstarch

·         ¾ cup whole berry cranberry sauce

·         ¼ cup orange marmalade

Cookie Dough:

·         ¾ c. firmly packed brown sugar

·         ½ cup (1 stick) unsalted butter, softened at room temp.

·         1 egg

·         1 3/4 cups Gluten Free Pantry French Bread and Pizza Mix

·         1 tsp. baking powder

·         1 tsp. freshly grated orange peel

·         ½ tsp. allspice

 

In a small saucepan, combine filling ingredients. Bring just to a boil over medium heat, stirring constantly. Refrigerate until chilled. In large bowl, beat brown sugar, butter, and egg until light and fluffy. Stir in rest of ingredients and mix well. Cover and refrigerate 1 hour for easier handling.

 

Roll dough between 2 pieces of oiled plastic wrap into a 16x8-inch rectangle. Spread cooled filling evenly over dough to within ½” of edges. Starting with 16-inch side, roll up jelly-roll fashion. Cut in half to form two 8” rolls. Wrap each roll in plastic wrap.