Before starting, read through the entire post to understand all the steps and timing.

In a large glass bowl, melt 1/4 cup butter in the microwave. Stir in milk and 1 tablespoon of sugar, and microwave for another 45-50 seconds until it reaches about 110°F.

Sprinkle yeast over the mixture, stir gently, and let sit for 8 minutes until foamy. If it doesn’t foam, check the yeast or temperature.

Add the whisked egg and remaining 1/3 cup sugar to the yeast mixture and stir to combine.

In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture in two batches, stirring just until incorporated. The dough should resemble cookie dough—soft but not too sticky.

Cover with a tea towel and place the bowl in a warm area to let it rise until doubled in size, about 1 hour.

In a small bowl, mix together sugar and cinnamon; set aside.

Grease a 9-inch pie plate with nonstick spray.

Turn the dough onto a large sheet of lightly sprayed parchment paper. With oiled hands, spread the dough into a 10×14 inch rectangle (about 1/4 inch thick).

Spread the softened butter over the dough, leaving a 1-inch border. Evenly sprinkle the cinnamon sugar filling on top.

From the top edge, roll the dough into a log, pinching to seal the seam. Slice into 12 rolls (quarters lengthwise, then thirds).

Carefully transfer rolls to the prepared pie plate. Cover and let rise in a warm area for 30-40 minutes.

Preheat the oven to 350°F during the last 10 minutes of rising.

Bake for 16-20 minutes until golden brown, rotating halfway through for even cooking.

Let cool for 15 minutes before icing. Whisk butter, powdered sugar, vanilla, and hot water until smooth, then drizzle over warm rolls.

Serve warm and enjoy!