GF Cinnamon Rolls

Dough
2 TBSP butter
1/4 C. white sugar
2/3 cup milk, warmed
1 TBSP yeast
1 large egg
1/4 cup canola oil
1/4 cup sweet rice flour
3/4 cup potato starch
3/4 cup corn starch
1/2 cup sorghum flour
1/4 tsp. baking soda
2 1/2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Filling
1 C. packed brown sugar
2 1/2 TBSP cinnamon
1/3 C. butter, softened

Icing
8 TBSP butter, softened
1 1/2 C. powdered sugar
1/4 C. cream cheese, softened
1/2 tsp vanilla
1/8 tsp. salt

1. Dissolve the yeast in a large mixing bowl with warmed milk. Let it bubble for a few minutes.
2. Add sugar, butter, oil and vanilla to milk/yeast mixture. Stir to combine.
3. Add egg and combine thoroughly.
4. Sift together dry ingredients.
5. Slowly add flour mixture to the mixing bowl and stir until well combined.
6. Remove the dough from mixing bowl and placed in a greased container and put in a warm place to let rise for 45-60 minutes. The dough will be sticky, this is normal.
7. Preheat oven to 400.
8. Roll dough to 1/4" thick 13X13 square between 2 pieces of well floured parchment paper.
9. Remove the top sheet of paper from the dough and spread softened butter on the top of dough.
10. Combine brown sugar and cinnamon and sprinkled over buttered dough surface. Leave a 2" strip uncovered at one end of square.
11. Using the bottom sheet of parchment paper as an aid, roll the dough into a log. Start at the opposite end that you left uncovered.
12. Cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
13. At this point you can either bake them or allow them to rise a bit longer.
14. Bake in oven for 18-22 minutes or until the tops are golden brown. Chek by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
15. While the rolls are baking you can whip up the frosting ingredients until soft and creamy.