***BEFORE YOU START*** It's VERY important to follow the instructions precisely in this recipe. No ingredient substitutions are recommended, and no other gluten-free flour blend will work for this recipe. 

First, Make The Dough:

• Combine Dry Ingredients. Add gluten-free flour, sugar, yeast, salt, and baking powder to a stand mixer and gently pulse with the paddle attachment on low speed to combine. (Do not use a hand mixer, dough hook, or whisk attachment.)
• Add Wet Ingredients. With the mixer on LOW speed, gradually add warm milk, warm water, melted butter, and eggs, one at at time.
• Beat. Turn the mixer speed up to HIGH and mix the dough for 3 full minutes to allow the dough to fully blend. It will look VERY sticky and wet--more like thick, sticky cake batter than bread dough. This is normal!
• Cover & Chill. Use an oiled spatula to scrape down the edges of the bowl and form the dough into a ball. (Make sure to also scrape the bottom of the bowl to check for any unmixed spots!) Cover the bowl with plastic wrap and chill 20 minutes to make the dough easier to handle.

Make Cinnamon Filling & Shape The Rolls:

• Combine Cinnamon Filling. In a small bowl, combine brown sugar with cinnamon, vanilla powder (if using), and a pinch of salt. Mix until well blended, to evenly distribute the cinnamon into the sugar.
• Roll Out. Lay down a sheet of parchment paper or very lightly flour your countertop. Transfer the dough from the bowl to your parchment or counter and cover with another sheet of parchment paper. Use a rolling pin to roll the dough out into a 15-inch square (15"x 15").
• Fill The Rolls. Spread Softened Butter over the 15-inch dough square in an even layer. The butter should be VERY soft so it's easily spreadable. If you can't get the butter soft enough, you can melt it and cool it slightly before spreading. Sprinkle the cinnamon brown sugar mixture over the butter in an even layer.
• Form The Rolls. Use a sharp knife or pizza cutter to cut the dough into twelve (1.25-inch) strips. Roll each strip up to form a roll, starting at one end and tightly rolling to make a spiral as you go. (We find this method works MUCH better with gluten-free sweet rolls than the traditional rolling the dough into a long cylinder and slicing or using floss to cut them.) Place rolls into a greased 9x13-inch pan.
• Cover & Rise. Then, cover the pan with plastic wrap and set in a warm place to rise 45-60 minutes. They'll look puffy but won't double in size at this point. Preheat the oven to 350 degrees as the cinnamon rolls rise.
• Bake. Remove the plastic wrap from the pan, then bake cinnamon rolls in preheated oven 30-35 minutes, or until golden brown on top. The interior of the dough should read at least 190-200 degrees F. Set rolls aside to cool for 15-20 minutes, while you make the glaze.

For Cream Cheese Frosting:

• Combine. In a large bowl or stand mixer, combine cream cheese, butter, powdered sugar, heavy cream, vanilla, and salt. Beat 1-2 minutes until smooth and fluffy.
• Frost. Let cinnamon rolls cool 15-20 minutes, then add cream cheese frosting while they're still warm (but not piping hot!).
• Serve & Store. Enjoy right away or cover cinnamon rolls and store in the refrigerator 1-2 days. Or, freeze up to 2 months.

For Vanilla Glaze:

• Combine. In a large bowl, combine powdered sugar, heavy cream, vanilla, and pinch salt. Whisk until very smooth. If you want thicker glaze, add more powdered sugar 1 Tablespoon at a time until you reach your desired consistency. For thinner glaze, add additional cream 1 teaspoon at a time until you reach your desired consistency.
• Glaze Rolls. Pour the glaze on top over the top of the cinnamon rolls. Enjoy right away!
• Serve & Store. Enjoy right away. Store leftover cinnamon rolls covered at room temperature 1-2 days, or freeze up to 2 months.