For the rolls:

1/4 cup butter or vegan butter

1 cup milk (see notes)

1/3 cup + 1 tablespoon sugar, divided

1 packet quick rise instant yeast

1 large egg, whisked

2–1/2 cups gluten-free baking flour blend WITH binder (Schar MixIt Universal recommended)

2 teaspoons baking powder

1/4 teaspoon salt

For the filling:

1/2 cup sugar

2 tablespoons cinnamon

1/3 cup butter or vegan butter, extremely soft

For the icing:

2 tablespoons butter or vegan butter

1 cup powdered sugar

1/2 teaspoon vanilla

1–1/2 tablespoons hot water

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Warm milk to about 110°F (43°C). Stir in 1/3 cup sugar and yeast. Let sit 5-10 minutes until foamy.
In a large bowl, combine gluten-free flour blend, baking powder, and salt.
Add yeast mixture, whisked egg, and melted butter to dry ingredients. Stir until a soft dough forms; add more flour if too sticky.
Cover and let dough rise in a warm place 30-45 minutes until slightly puffed.
Mix sugar and cinnamon for filling; set aside softened butter.
On a lightly floured surface, roll dough into a 12×15 inch rectangle. Spread softened butter evenly, then sprinkle cinnamon sugar over top.
Roll dough tightly into a log from the long edge. Slice into 9-12 equal rolls.
Place rolls in greased baking dish, cover, and let rise 20 minutes.
Preheat oven to 350°F (175°C). Bake rolls 25-30 minutes until golden and cooked through.
While baking, prepare icing by melting butter, then whisk with powdered sugar, vanilla, and hot water until smooth.
Drizzle icing over warm rolls before serving.

Use a gluten-free flour blend with binder for best texture.

Substitute plant-based milk and vegan butter for a dairy-free version.

Dough may need slight flour adjustment if too sticky.

Add nuts or raisins to the filling for extra texture.

Cream cheese frosting can be used instead of vanilla glaze.