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1
in a small bowl combine yeast, 1 teaspoon sugar and warm water.
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2
Set aside in a warm place and allow to proof for 10 minutes.
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3
Mix the 1 3/4 cups warm milk, 2 eggs, 2/3 cup butter, 2 1/2 cups white rice flour, 1 1/4 cups potato starch, 3/4 cup tapioca flour, 2 1/2 teaspoons xanthan gum, 1 teaspoon salt and 1/2 cup white sugar in your mixer on high speed for three minutes, or until well combined.
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4
Add the proofed yeast in last and mix until combined.
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5
Set aside, covered in plastic wrap, in a warm place for 30-45 minutes, or until doubled.
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6
In a small bowl, blend brown sugar and cinnamon, set aside.
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7
Lay out two sheets of plastic wrap to make a 16x24 inch surface or use a large piece of freezer paper (which is what I usually use).
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8
Flour lightly with rice flour.
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9
Punch the dough down and then turn dough onto floured surface and sprinkle a bit of flour on top of the dough.
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10
Roll dough into a 16x21 inch rectangle.
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11
Spread dough with 1/3 cup melted butter and sprinkle evenly with sugar/cinnamon mixture.
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12
Roll up dough and cut into 12 rolls.
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13
Place rolls in a lightly greased 9x13 inch baking pan.
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14
Cover and let rise until nearly doubled (about 30minutes).
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15
Preheat oven to 400 degrees (F).
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16
Bake rolls in preheated oven until golden brown, about 15 minutes.
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17
While the buns are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt.
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18
Remove buns from oven and immediately spread frosting on the warm buns.
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19
These are best eaten warm from the oven.
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20
They can be stored tightly wrapped in the fridge but the dough will not be as tender and soft after storage.
