Ingredients:

Dough-

• 1/4 cup unsalted butter

• 1 cup milk

• 1/4 cup granulated sugar

• 2 tsp. active dry yeast

• 1 & 1/2 tsp. vanilla extract

• 1 large egg

• 1/2 tsp. salt

• 2 & ½ cups gluten-free all-purpose flour (I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour)

Filling

• 1/2 cup unsalted butter (softened not melted)

• 2/3 cup granulated sugar

• 1 tbsp. cinnamon

• 1 tsp. vanilla extract

Cream Cheese Frosting

• 4oz. cream cheese (softened)

• 1/4 cup milk

• 1 cup powdered sugar

• 1 tsp. vanilla extract

Directions:

1. In a small microwave safe bowl, melt the butter then pour this into a large mixing bowl.

2. Pour the milk into the same bowl you microwaved the butter in and microwave for 40 seconds.

3. Pour the milk into the large mixing bowl with the butter, then add in the sugar and yeast & whisk this until everything has dissolved and is combined well. Cover the bowl with plastic wrap and let it sit for 10 minutes.

4. Once that time is up, add in the vanilla, egg, and salt. Once that has been mixed in well, start slowly stirring in your flour, and form a dough ball with your hands. Cover this with plastic wrap and let it sit for 10 minutes.

5. Preheat the oven to 350F.

6. While the dough is sitting, you can make your filling by stirring together all four ingredients.

7. Once the dough is ready, place it on a lightly floured surface and roll it out into a rectangle & spread on the filling.

8. Use a sharp knife to cut 12 cinnamon rolls (I like to make a cut down the very middle, then once I have two logs, I cut each of them in half, and then you’ll have 4 logs; cut each of those into 3 rolls.)

9. Put the rolls into a greased baking dish (I used a 9x13) and bake for 25 minutes.

10. For the frosting: use a hand or stand mixer to combine all of the ingredients & spread over rolls once they are finished baking. Enjoy!