Preparation Steps

• In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until frothy. In a large bowl, whisk together gluten-free flour blend and salt. Add granulated sugar to the yeast mixture and stir.
• Add the wet ingredients to the dry ingredients. Add softened butter and the egg. Mix until a soft dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
• Punch down the dough and roll it into a 12x9-inch rectangle on a lightly floured surface. In a small bowl, mix together brown sugar and cinnamon.
• Spread the melted butter evenly over the dough, leaving a small border. Sprinkle the cinnamon-sugar mixture over the butter.
• Roll up the dough tightly from the long side. Cut the roll into 12 equal slices.
• Place the cinnamon rolls in a greased 9x13 inch baking dish. Cover and let rise for another 30 minutes.
• Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and cooked through.
• While the rolls are baking, prepare the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
• Drizzle the glaze over the warm cinnamon rolls before serving.