Gluten-Free Cinnamon Rolls

Ingredients

• 2 1/4 tsp active dry yeast
• 1/4 cup warm water, 110 degrees
• 1/2 cup granulated sugar, divided
• 1 3/4 cup white rice flour, plus more for dusting
• 1 cup potato starch
• 1/2 cup tapioca flour/starch
• 1 Tbsp xanthan gum
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 3/4 cup + 1 Tbsp milk, warmed to 110 degrees
• 4 Tbsp unsalted butter, partially melted
• 2 Tbsp canola oil
• 2 large eggs
• 1 tsp vanilla extract
• 6 Tbsp unsalted butter, partially melted
• 1/2 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 1/2 Tbsp ground cinnamon
• 1/8 tsp salt
• 4 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups powdered sugar
• 2 Tbsp sour cream
• 1/2 tsp vanilla extract

Directions

1. Heat the oven to 350 degrees, and coat a 13 by 9-inch baking dish with butter. In the stand mixer bowl, whisk the yeast with 1/2 tsp granulated sugar taken from the 1/2 cup, plus the water; leave it to rest for 5 minutes. While that sits, whisk the rice flour and potato starch in a separate mixing bowl, then add the tapioca flour, xanthan gum, baking powder, baking soda, and salt and continue whisking for 30 seconds. Set the dry mixture aside.
2. Add the warm milk, the rest of the 1/2 cup sugar, 1/4 cup butter, canola oil, and eggs to the rested yeast mixture. Blend with the paddle attachment until combined; it may look a bit lumpy at this point, but it will smooth out once the dry ingredients go in. Turn the mixer to low and gradually add the dry mixture. After it is incorporated, raise the speed to medium-low and mix for 2 minutes.
3. Lay 2 long pieces of plastic wrap on the counter, with 1 slightly overlapping the other; this will help you roll the sticky, delicate dough. Make the plastic at least 15 inches wide for the 13-inch side, so there is at least a 1-inch rim to help with rolling. Lightly dust the plastic with rice flour, place the dough on top, and sprinkle the top of the dough with a little more rice flour. Cover the dough with 2 more long pieces of plastic wrap, then roll it into a 16 by 13-inch rectangle.
4. For the filling, coat the dough with 6 Tbsp partially melted butter. In a bowl, whisk the brown sugar with the granulated sugar, then whisk in the cinnamon and 1/8 tsp salt. Sprinkle the mixture evenly over the butter, leaving a small uncovered border around all the edges.
5. Beginning at the 16-inch side, use the plastic wrap to lift the dough and roll it snugly toward the opposite side, tucking as needed. Press the end seam closed with your fingertips. Cut the dough into 12 equal portions; do not saw back and forth, just make 1 clean downward cut.
6. Carefully transfer the rolls to the prepared baking dish, arranging them side by side. There will be a little extra room at 1 end, which is fine; you can tuck in a rolled piece of greased foil there, or leave it alone and the end rolls will spread a bit more. Bake in the heated oven for 22 – 25 minutes. Let the rolls cool slightly, then frost with cream cheese icing. These are best served the day they are prepared. Store in an airtight container and re-warm individual rolls in the microwave for 10 – 20 seconds, since they are best warm.
7. For the cream cheese icing, beat the cream cheese and butter in a stand mixer bowl, or with a hand mixer, until smooth and fluffy. Add the powdered sugar, sour cream, and vanilla, then whip until fluffy, about 2 minutes longer.