Ultimate Gluten Free Cinnamon Rolls (Edit recipe)

Mix the Dough and Proof

1. Blend the dry ingredients in the bowl of a stand mixer*** using the paddle or dough hook attachment. With the mixer running on low, slowly add the wet ingredients into the dry ingredients. Once completely combined, turn the mixer up to about medium or medium high and beat for 5 minutes. The dough should be smooth and somewhat stretchy, but still pretty fluid and not at all like bread dough should be.
2. Remove the dough hook or paddle attachment. Scrape the dough together into a rough ball or mound using a bowl scraper or spatula. Cover the bowl and place it in a warm, draft-free area for about 2 hours, or until at least doubled in volume (see the pics above). Turning your oven on to the warm function (about 160-170° F) and then turning it off before placing the dough inside is a great area for dough proofing. It should be fluffy looking and almost look like buttercream frosting. Chill for at least 4-6 hours. See within the post for my timeline to make overnight cinnamon rolls.

Make the Filling

1. Mix together the filling ingredients with a stand mixer or handheld mixer until fluffy, 3-4 minutes. Cover and set aside.

Knead the Dough, Fill, Roll, and Cut

1. On baking day (or the night before baking), remove the dough from fridge. On a well-floured surface (using extra gf bread flour blend) knead dough into a smooth ball, adding extra flour as needed until dough is smooth. Roll out to a rectangle that's about ¼-inch thick.
2. Spread the filling over the surface of the dough, leaving a ½-inch border at the far edge to seal. Roll up jelly roll style and place seam side down. Using a piece of dental floss, position it underneath the roll and pull it up on both sides. Crisscross it and pull down to cut each roll. You can also use a serrated knife if you don't have dental floss, but first place the entire roll in the freezer for 15 minutes. This will allow you to cut it cleanly.
3. Place rolls into a greased baking dish (depending on the size of your rolls, you'll need either a square 8 by 8 inch or a rectangular 9 by 13-inch pan or similar). Cover with plastic wrap and proof again until noticeably larger, but not quite doubled in size. (If baking the rolls the next morning, place them in the refrigerator overnight at this point).
4. If rolls have been refrigerated overnight, remove from the fridge about an hour before you plan to bake them (to allow them to come to room temperature and finish their second rise). They should rise until puffed and noticeably larger, but not quite double in size.
5. Preheat the oven to 350° F. When the rolls have risen sufficiently (they will rise more in the oven), remove the plastic wrap and bake for 20-25 minutes (larger rolls may take 5 minutes longer), or until golden brown. Frost as desired.

Make Cream Cheese Frosting

1. Beat together frosting ingredients until smooth.

...Or Glaze

1. Use this glaze instead of the cream cheese frosting for an easy, quick and pourable topping. Whisk all glaze ingredients in a small bowl and drizzle over warm rolls.