• Before you begin making the roux, turn oven to 250ºF. Start to make the roux, but turn it off once it reaches temperature. This will serve as an extra warm place for the rolls to initially rise. Grease a 8X8-inch baking pan (metal preferred). Set aside.
• As the oven is preheats, make the roux. Combine 2 tablespoons flour with water and milk in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. Remove from the heat and set aside.
  2 tablespoons gluten free all purpose flour, 3 tablespoons milk, 3 tablespoons water
• Combine 110ºF milk (heated for about 45 seconds in microwave), 1 tsp sugar and yeast in a liquid measuring cup or small bowl. Stir and let sit for 5 minutes for yeast to activate.
  ¾ cup milk, 1 teaspoon granulated sugar, 1 package (2 ¼ tsp) active dry yeast
• In a large mixing bowl of a stand mixer, combine the GF flour, sugar, optional milk powder, psyllium, baking powder and salt using a paddle attachment on low speed.
  2 cups + 2 tablespoons gluten free all purpose flour, ⅓ cup granulated sugar, 1 ½ tablespoons psyllium husk powder, 1 ½ teaspoons baking powder, ½ teaspoon salt, 2 tablespoons (optional) milk powder
• Add the warm milk / yeast mixture, melted butter, egg and roux. Combine on low speed until well blended. Increase to medium speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky. If the dough is too stiff, and not moving around the bowl, add a touch of warmed milk until it loosens slightly.
  4 tablespoons melted butter, 1 large egg
• While the dough mixes, stir together in a small bowl the filling ingredients - butter, brown sugar, and cinnamon.
  4 tablespoons slightly melted butter, ½ cup light brown sugar, 1 tablespoon ground cinnamon
• Spray a silicone baking mat or large piece of parchment paper with nonstick cooking spray. Scrape the dough onto the greased mat. Grease your hands with nonstick spray and pat the cinnamon roll dough into a 10X18-inch rectangle.
• Use a silicone spatula to spread the filling evenly across the dough. Start with the long edge furthest from you and roll the log towards you until you have about a 2-inch unrolled strip remaining. Bring up the unrolled strip to meet the log. Pinch the seams together and then smooth with fingers.
• Use a serrated sharp knife to score nine 2-inch sections. Cut in a sawing fashion rather than pressing down. This will prevent the cinnamon buns from being squished and misshapen.
• Transfer to a greased 8X8-inch baking pan. Cover with a lint-free dish towel and let rise for 10 minutes in the pre-warmed oven. Remove to rise for 20-30 more minutes while the oven preheats to 350ºF.
• If the heavy cream is not room temp, warm briefly in the microwave until it is no longer cold, but not hot. Pour the room temperature heavy cream over the top to make an extra gooey filling.
  ¼ cup room temperature heavy cream
• Bake for 30-35 minutes, tenting loosely with foil for the last 10-15 minutes. The tops should golden brown and the interior not wet dough. For best results, test the internal temperature with an instant read thermometer1, which should read 190ºF. Cool slightly while the frosting is prepared.

Powdered Sugar Frosting

• In a medium bowl stir together the frosting ingredients until smooth and no lumps remain. Dollop the frosting on top of each warm roll. After it has been divided up, spread the frosting evenly over the tops.
  2 cups powdered sugar, 2 tablespoons melted butter, 2 teaspoons vanilla extract, 2-3 tablespoons milk

Cream Cheese Frosting

• In a medium bowl beat together the cream cheese frosting ingredients until smooth. Dollop the frosting on top of each warm roll. After it has been divided up, spread the frosting evenly over the tops.
  5 ounces cream cheese, 3 tablespoons butter, 1 ¼ cup powdered sugar, 1 ½ teaspoon vanilla extract