Gluten Free Cinnamon Buns

in a small bowl combine yeast, 1 teaspoon sugar and warm water. Set aside in a warm place and allow to proof for 10 minutes.

Mix the 1 3/4 cups warm milk, 2 eggs, 2/3 cup butter, 2 1/2 cups white rice flour, 1 1/4 cups potato starch, 3/4 cup tapioca flour, 2 1/2 teaspoons xanthan gum, 1 teaspoon salt and 1/2 cup white sugar in your mixer on high speed for three minutes, or until well combined. Add the proofed yeast in last and mix until combined. Set aside, covered in plastic wrap, in a warm place for 30-45 minutes, or until doubled.

In a small bowl, blend brown sugar and cinnamon, set aside.

Lay out two sheets of plastic wrap to make a 16×24 inch surface or use a large piece of freezer paper (which is what I usually use). Flour lightly with rice flour. Punch the dough down and then turn dough onto floured surface and sprinkle a bit of flour on top of the dough.

Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup melted butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled (about 30minutes).

Preheat oven to 400 degrees (F).

Bake rolls in preheated oven until golden brown, about 15 minutes.

While the buns are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt.

Remove buns from oven and immediately spread frosting on the warm buns. These are best eaten warm from the oven. They can be stored tightly wrapped in the fridge but the dough will not be as tender and soft after storage.