GLUTEN FREE CINNABON COPYCAT CINNAMON ROLL RECIPE

Steps:

• Preheat oven to 350 degrees. Grease and lightly flour a pie plate. DOUGH: Combine yeast and sugar in large mixing bowl. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it. Roll out the dough: this is a sticky dough that you'll want to roll out to approximately a 13 x 10 rectangle. What I have found works best is covering my work surface with plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½" space around the edges. FILLING: In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You'll end up with a sticky mess. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces. (This is an important update, in the past I did 6 rolls and it sometimes made it hard to bake them all the way through before the tops were done.) Place the rolls, cut side down, in the prepared B