Instructions
Combine Ingredients:
In a bowl, whisk together the gluten‑free flour, sugar, baking powder and salt. In a separate bowl, mix the milk, melted butter and egg. Add the wet ingredients to the dry and stir until a soft dough forms.
Roll and Fill:
Turn the dough onto a floured surface and roll into a rectangle about ¼ inch thick. Spread the softened butter over the dough and sprinkle evenly with the cinnamon–brown sugar mixture.
Shape:
Roll up from the long side to form a log, then slice into 8–10 rounds. Arrange them in a greased baking dish.
Bake:
Bake at 350 °F (180 °C) for 20–25 minutes, until lightly golden. Remove and allow to cool slightly.
Glaze:
Whisk together powdered sugar, milk and vanilla until smooth; drizzle over warm rolls.
