Gluten-Free Dough

½ cup granulated sugar

1 cup milk, warmed to 110–115°F (43–46°C)

1 tbsp instant yeast

¼ cup unsalted butter, melted and cooled

2 large eggs, room temperature

1 tsp apple cider vinegar

3¼ cups gluten-free all-purpose flour with xanthan gum (Pillsbury or Better Batter recommended)

2 tsp baking powder

¼ tsp salt

½ cup heavy cream, warmed

Cinnamon Filling

¼ cup unsalted butter, softened

½ tsp pure vanilla extract

1 cup packed brown sugar

1½ tbsp ground cinnamon

Cream Cheese Frosting

6 oz cream cheese, softened

⅓ cup unsalted butter, softened

2 cups powdered sugar

1 tsp pure vanilla extract

⅛ tsp salt

Vanilla Icing

2 cups powdered sugar

5 tbsp milk

1 tsp pure vanilla extract

Cook Mode Prevent your screen from going dark

Make Dough: Combine milk, sugar, yeast. Add eggs, vinegar, flour, baking powder, salt, butter; mix 3–5 min. Let rise 20 min in a warm spot.
Prepare Filling: Mix butter + vanilla, then combine brown sugar + cinnamon.
Assemble Rolls: Roll dough to 12×14 in rectangle. Spread butter + sprinkle sugar-cinnamon. Roll into log, cut into 12 rolls, place in greased 9×13 pan. Pour warm cream on top.
Bake: Preheat oven to 375°F (rolls rise while preheating). Bake 15–20 min until golden.
Frost/Ice: Spread cream cheese frosting or drizzle vanilla icing on warm rolls.