• Using a stand mixer with the dough hook attachment, add in the bread flour mix [don't forget to remove the yeast packet], sugar, instant yeast, baking powder, baking soda, and salt. Turn it on low and let it mix for about a minute.
  16 oz bag of bob's red mill gluten free bread mix, 1/2 cup granulated sugar, 2 packets instant yeast, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt
• In a heat safe bowl, add the water, butter, and vinegar. Microwave for 1-2 minutes or until it’s warm to the touch but not hot. It’s important that it’s warm to activate the yeast. It’s also ok if the butter doesn’t completely melt.
  1 1/4 cups water, 1/2 cup unsalted butter, cut into tablespoons, 1 tsp apple cider vinegar
• With the mixer on medium speed, slowly pour in the warm mixture. Use a rubber spatula to mix in any of the dry ingredients that may stick to the sides of the bowl.
• Once it’s almost mixed, add in the egg and egg white.
  1 egg and 1 egg white
• Turn the mixer on medium to high speed and mix for about 5 minutes to create a smooth and kind of stretchy dough.
• After the 5 minutes, allow the dough to rest for 10 minutes.
• While the dough is resting lay down a sheet of plastic wrap or parchment paper over your counter where you'll be working and dust in cornstarch. [use more than you think is necessary] The dough will be rolled out into about a 13×19″ rectangle so make sure to cover enough of the surface for this size. 
  cornstarch for dusting
• After 10 minutes, scoop out and lay the dough in the center of the bed of cornstarch. Dust the top of the dough with some more cornstarch and begin to press the dough down into a rectangle. 
• Now, use a rolling pin to roll into the 13×19″ rectangle. Mold the edges to create as even sides as possible.
• Now it’s very important that the butter is VERY soft, otherwise it will tear the dough when spreading. I slice the chilled butter into tablespoons and place in a heat safe dish. Microwave for about 15 seconds or until it JUST starts to melt. Then use a fork to mash the butter into a very smooth and spreadable consistency.
  6 tbsp unsalted butter, very soft
• Spread the butter all over the dough, if you're having a hard time, I just use my hands but it gets very messy. But, it's easier.
• In a small bowl mix together your brown sugar and cinnamon.
  1/2 cup light brown sugar, 2 tbsp ground cinnamon
• Now spread that cinnamon and brown sugar mixture evenly all over the top of the butter and dough.
• Roll the dough up into a tight log. This should be pretty easy thanks to the pile of cornstarch underneath but if you have any trouble, use the plastic wrap to help guide the rolling. Dust off any excess cornstarch on the log.
• Using flavorless floss, cut about 2 inches off of each end and discard. Then cut the remaining dough into 7 rolls.

  *To do this, I find its easier if you slide the floss underneath the roll and criss cross across the top to slice down*
• Crinkle up a sheet of parchment paper, then unwrap it and place it inside a 10″ cast iron skillet. Arrange the rolls so that they have about an inch between them.
• Preheat the oven to the lowest temperature possible [mine is 200º] Once it’s preheated, turn the oven off and place the rolls inside. Allow the rolls to rise in the warm oven for 45 minutes – 1 hour.
• After the hour is up and the rolls have doubled in size, remove them from the oven and preheat to 350º F
• Bake the cinnamon rolls for 25-30 minutes or until the top is golden brown.
• While the rolls cool, make the icing. 

Vanilla Icing

• Place the room temperature butter and cream cheese in a small mixing bowl.
  1/4 cup unsalted butter, room temperature, 4 oz cream cheese, room temperature
• Use a fork to mash and mix the two together until smooth.
• Mix in the powdered sugar, then the vanilla.
  1 1/2 cups powdered sugar, 1 tsp gf vanilla extract
• Once smooth, spread on the top of each roll.
• ENJOY!