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1
Combine the rice milk, canola oil, and granulated sugar in a microwave-safe measuring cup or bowl.
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2
Heat for about 1 minute until warm, but not hot (115F).
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3
If the liquid is too hot, it will kill the yeast, so be careful.
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4
In a large bowl, whisk together the flour mix, xanthan gum, baking powder, salt, and rapid-rise yeast.
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5
Add the rice milk mixture to the dry mixture, and blend well.
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6
Cover with plastic wrap, and let rest for 10 minutes.
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7
Grease an 8-inch round pan.
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8
Sprinkle your work surface and hands with ample gluten-free flour mix.
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9
Dont scrimp on the flour, or your dough will stick to the board.
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10
I usually use about 1/4 cup of flour mix.
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11
Turn out the dough onto the board, sprinkle with flour mix, pat down lightly, then flip.
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12
Flour your rolling pin.
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13
Roll the dough into a long rectangle, 16 inches long and 9 inches wide (use your hands to coax it into shape, if necessary).
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14
It should be about 1/4 inch thick.
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15
Soften the shortening by warming it in the microwave for about 30 seconds.
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16
Brush the shortening evenly over the top of the dough.
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17
Combine the light brown sugar and cinnamon, and sprinkle evenly across the dough.
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18
Gently roll the dough lengthwise into a log.
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19
You may need to use a spatula to help coax it to turn at first (you should have a 16-inch log).
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20
Cut the log into 12 pieces by first cutting the log in half, then into quarters, and then cutting each quarter into 3 pieces.
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21
Transfer the rolls to the pan.
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22
Cover tightly (I use plastic wrap, then put a rubber band around the top lip of the pan to secure the plastic).
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23
Place the pan in a dishpan and pour hot water to reach halfway up the sides of the pan (or just fill your kitchen sink basin).
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24
Let the rolls rise for 1 hour.
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25
During the last 20 minutes of the rise, preheat the oven to 350F.
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26
Bake for 45 minutes, or until golden.
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27
Drizzle with the glaze while still hot.
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28
Let cool in the pan until room temperature.
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29
Serve at room temperature.
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30
Whisk all the ingredients together until smooth.
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31
Pour over the rolls.
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32
Let set.
