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1.
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Combine buttermilk and 1 tablespoon granulated sugar in a small saucepan, stirring with a whisk.
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Cook over medium heat until a thermometer registers 110.
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Remove from heat.
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Dissolve yeast in buttermilk mixture; let stand 5 minutes.2.
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Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife.
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Combine flours, potato starch, flaxseed meal, xanthan gum, and next 4 ingredients in a large bowl; beat with a mixer at medium speed until blended.
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Add buttermilk mixture, oil, 1 tablespoon butter, 1 teaspoon vanilla, egg whites, and egg; beat at low speed until dough pulls away from sides of bowl.3.
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Turn dough out onto parchment paper dusted with tapioca flour.
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Cover with an additional piece of floured parchment.
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Roll dough, still covered, into a 15 x 10-inch rectangle.
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Remove top sheet of paper; brush dough with remaining 2 tablespoons melted butter.4.
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Combine brown sugar, remaining 1 tablespoon granulated sugar, and 1 teaspoon cinnamon in a small bowl, stirring with a whisk until blended.
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Sprinkle sugar mixture over butter.
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Sprinkle raisins over sugar mixture.5.
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Beginning at short side, roll up dough tightly, jelly-roll fashion, while peeling away paper; pinch seam and ends to seal.
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Cut dough into 15 (1-inch) slices.
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Place slices in muffin tins coated with cooking spray.
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Cover with plastic wrap; let rise in a warm place (85), free from drafts, 1 1/2 hours or until dough has risen to top of tins.6.
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Preheat oven to 375.7.
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Bake at 375 for 20 minutes or until golden brown.8.
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Combine powdered sugar and remaining ingredients; stir with a whisk until smooth.
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Remove rolls from muffin tins; drizzle with glaze.
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Serve warm.
