Gluten Free Sourdough Cinnamon Rolls with Cream Cheese Icing

Ingredients:

For the Cinnamon Rolls:
• 1 cup buttermilk, heated to 110°F
• 3 tablespoons granulated sugar
• 1-1/4 teaspoons instant dry yeast
• 1/2 cup white rice flour
• 1/2 cup brown rice flour
• 1/2 cup tapioca flour
• 1/2 cup potato starch
• 1/4 cup millet flour (or potato flour - not potato starch)
• 1 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/8 teaspoon gluten-free baking powder
• 1 large egg, at room temperature
• 1/3 cup melted unsalted butter
• Oil, for the baking dish and bowl
For the Filling:
• 1/2 cup dark brown sugar, packed
• 1-1/2 teaspoons ground cinnamon
• 1/4 cup Carla's All-Purpose Gluten Free Flour Blend recipe, or as needed for dusting
• 3 tablespoons soft unsalted butter
• Melted butter, for basting
For the Cream Cheese Icing (Optional):
• 4 tablespoons (2 ounces) gluten-free cream cheese* (Philadelphia brand)
• 1 cup confectioners’ sugar
• 1 tablespoon milk* of choice
• 1/2 teaspoon pure vanilla extract
• Oil an 8 x 8-inch baking dish; set aside.

Instructions:

1. Add the sugar and yeast to warm buttermilk. Stir and set aside.
2. Whisk together the rice flours, tapioca flour, potato starch, millet/potato flour, xanthan gum, salt, and baking powder. Sift the flour mixture into the bowl of your mixer.
3. Add yeast mixture, egg, and 1/3 cup slightly cooled, melted butter. Beat on high speed for 4 minutes.
4. While dough is mixing, liberally oil a large bowl; set aside.
5. Once you beat the dough for 4 minutes, add it to the oiled bowl. Cover with plastic wrap directly on the dough. Set aside in a warm environment, about 80°F, 45 - 50 minutes, or until doubled in size.
6. Punch the dough down, cover again, and refrigerate overnight/8 hours, up to two nights. (Allowing it to ferment creates sourdough.)
7. When you're ready to make the cinnamon rolls, remove the dough from the refrigerator, cover with a moist tea towel, and allow to reach room temperature, which cause it to rise a little more.
8. in a small bowl, mix together the brown sugar and cinnamon for the filling; set aside.
9. While the dough rises, lay out two sheets of plastic wrap onto a non-skid surface such as a silicone baking mat. It should cover an area about 15 x 23-inches. Sprinkle the area liberally with some all-purpose gluten-free flour blend or potato starch.
10. Douse the top of the risen dough with flour. Turn the dough out onto the plastic wrap. Douse the top with flour. Using a lightly floured rolling pin and your hands, pat it out and roll it to approximately 11 x 16-inches.
11. Spread 3 tablespoons of very soft butter on the dough. Sprinkle the cinnamon-brown sugar mixture on top.
12. Roll up the dough by lifting the plastic wrap on the shortest side. As you lift the plastic, it rolls itself.
13. Cut the dough-log into 6 rolls. Using a pastry/dough scraper or wide spatula, carefully transfer each roll to the prepared dish. Shape each roll into a circle the best you can. Cover with a tea towel. Allow rolls to rise until they almost fill the pan, about 50 - 55 minutes**.
14. Preheat the oven to 400°F. Bake 15 - 20 minutes or until light golden brown.
15. If using the icing, while rolls are baking, add cream cheese or butter to the bowl of your mixer. Mix on high speed until smooth. Sift in confectioner’s sugar. Pour in milk and vanilla. Beat on medium speed until thoroughly combined.
16. When rolls are done, remove from oven and set on a wire rack. Baste the tops with melted butter to soften them. Cool for 5 minutes prior to serving. If using, drizzle with icing and serve warm.
17. Store covered at room temperature. To reheat, warm in a microwave on medium-low or reheat setting.

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