Gluten Free Cinnamon Rolls

Gather the ingredients. Coat a 9-inch round metal cake pan with cooking spray and set aside.

Warm the milk to about 105 F. Pour the warmed milk into a medium mixing bowl. Sprinkle the yeast and 1 tablespoon of sugar over the milk, and set aside until the yeast dissolves and is bubbly—about 5 minutes.

Add the egg and 4 tablespoons of the melted and cooled butter to the yeast mixture. (Reserve the remaining 1 tablespoon of butter.)

Place the gluten-free flour blend, baking powder, salt, and remaining 1/2 cup sugar in a large bowl and whisk to combine.

Add the flour mixture to the yeast mixture and stir until well-combined. The dough will be thick and tacky. Allow the dough to rest for 10 minutes.

Dust a piece of parchment paper with the additional gluten-free flour blend. Roll the dough into a 10x16-inch rectangle, about 1/4-inch thick.

Brush the surface of the dough with the 3 tablespoons of melted butter.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.

Roll the dough into a tight log and pinch the seam together at the top to seal.

Use a serrated knife or dental floss to cut the dough crosswise into 12 pieces.

Place the rolls cut-side up in the prepared cake pan. Cover with a clean kitchen towel and set aside in a warm place to rise for 1 hour. The buns will not double in size but will soften and expand slightly.

Preheat the oven and heat to 350 F. Once the buns have risen, brush the tops of them with the reserved 1 tablespoon melted butter. Bake the buns until light golden brown—about 30 minutes.

Whisk all the glaze ingredients (powdered sugar, milk, and vanilla extract) together in a small bowl until smooth.

Place the baked buns on a cooling rack and let cool for about 5 minutes. Spoon the glaze evenly over the cinnamon buns before serving. Enjoy warm.