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For the pastry:
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In the bowl of a standing mixer, combine the rice flour, tapioca starch, cornstarch, potato starch, yeast, salt and xanthan gum.
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Mix on low until combined.
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Add the milk, corn syrup/honey, egg and oil, and mix on medium speed until a dough is formed.
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Transfer the dough to a greased bowl, cover bowl with plastic wrap, and let dough rise in a warm place for 45-60 minutes.
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While the dough is rising, make the filling.
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For the filling:
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In the bowl of a standing mixer, beat the cream cheese, sugar, and lemon juice on medium speed until combined.
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Keep the cream cheese filling at room temperature while the dough finishes rising.
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For the glaze:
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In a small bowl, whisk together the powdered sugar, milk and vanilla extract until pour-able.
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Refrigerate until ready to use on the baked danish.
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For the assembly:
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Once the dough has risen, preheat the oven to 350 degrees F and lightly grease a baking sheet.
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Turn the dough out onto a lightly floured surface, and use a floured rolling pin to roll the dough into a large rectangle.
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Spread the cream cheese filling on top of the dough with a spoon.
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Then, top the cream cheese filling with the cranberry jam.
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Starting with the long side furthest from you, start rolling the dough slowly towards you until youve formed a long log/roll.
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Carefully transfer the roll to the greased baking sheet.
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Use a sharp knife to make 7-8 cuts across the top of the Danish roll.
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Bake at 350 degrees F until lightly golden, about 25-30 minutes.
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Transfer the baking sheet to a rack and allow the roll to cool completely, then drizzle with the vanilla glaze, and enjoy!
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Note: To make this with regular dough, simply substitute the gluten free flours with all-purpose flour and omit the xanthan gum.
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Or, for a simpler version, use store-bought puff pastry!
