gluten free cinnamon rolls

**this recipe uses flour with gluten free wheat starch, which makes it celiac safe, but not safe for those with wheat allergies.

dough

2 ¼ cups gluten free bread flour with gluten free wheat starch

½ tsp cinnamon

¼ tsp salt

½ cup warm water

½ cup buttermilk

3 tbsp sugar

2 tsp active dry yeast

6 tbsp softened butter

1 egg

filling

3 tbsp melted butter

¾ cup sugar

2 tbsp gluten free bread flour

2 ½ tsp cinnamon (or more to taste)

icing

1 cup powdered sugar

¼ tsp vanilla extract

1 tbsp cream cheese

¼ cup heavy cream

1. in the bowl of a stand mixer with the paddle attachment, mix flour, cinnamon, and salt

2. mix warm water, buttermilk, sugar, and yeast in a small bowl. set aside until slightly bubbly.

3. while mixing on a slow speed, slowly add liquid mixture to flour. when around half of the liquid is combined, stop the mixer and scrape down the sides, then start it again and add the rest of the liquid.

4. once the liquid and flour are combined, add softened butter and egg. mix on slow speed until dough forms.

5. turn the mixer to a medium speed, and let mix for about 2 minutes, until smooth.

6. cover with a tea towel and set aside for about an hour.

7. while dough is resting, combine filling ingredients in a small bowl until well combined.

8. on a floured surface, spread dough out until large rectangle with dough around ½” thick.

9. gently spread filling over the dough, covering in thin, even layer

10. cut off uneven edges (optional)

11. starting on the long edge of the rectangle, cut eight even strips of dough.

12. tightly roll each strip, tucking the end under the roll as you place it on a baking sheet or in a baking dish.

13. preheat oven to 350°F. allow dough to rest while the oven preheats.

14. bake for 25-30 minutes, until the top of each roll is slightly brown.

15. while the rolls bake, combine the icing ingredients in a small bowl until smooth.

16. scoop icing onto each roll while still warm. let cool for at least 5 minutes before serving.