How To Make The Best Gluten Free Cinnamon Rolls

• Reminder, this is my recipe for gluten free cinnamon rolls. If you are not using gluten free flour and will be using regular all-purpose flour, please scroll up for a link to my classic cinnamon rolls recipe.
• Preheat the oven to 350
• To prepare the gluten free cinnamon roll dough, begin by mixing the melted butter, milk, maple syrup, and salt together in a bowl. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes.
• Add the gluten-free all purpose flour and mix until a dough forms. Add the yogurt into the bowl and use your hands to work the yogurt into the dough. This step is going to make the dough more elastic and hold together better during rolling.
• Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for 30 minutes. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Reminder, since these cinnamon rolls are gluten free, the dough will not be as voluminous as dough with gluten.
• Roll the dough onto a well-floured surface into a ¼ inch oval or rectangle (add more flour if the dough is too sticky to roll). Spread the softened butter to cover the dough. Evenly top with the sugar and cinnamon.
• Roll the dough into a log and cut it into about 10-12 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover with a kitchen towel and let them rise for another 30 minutes. Bake the rolls in the oven for about 30 minutes.
• While the rolls are baking, make the cream cheese frosting by using an electric hand mixer to mix together the softened butter, powdered sugar, and cream cheese. Allow the rolls to cool and spread the icing over the rolls. Enjoy!