Quick Gluten-Free Cinnamon Rolls
Ingredients
1/2 cup brown sugar (3.15 oz / 90 g)
1/4 cup sugar (1.80 oz / 51 g)
2 tsp cinnamon
1/8 tsp salt
1/4 tsp cloves

1/2 cup sweet rice flour (2.00 oz / 57 g)
1/2 cup tapioca starch/flour (2.15 oz / 61 g)
2/3 cup millet flour (2.85 oz / 81 g)
2/3 cup brown rice flour (3.25 oz / 92 g)
1/4 cup quinoa flour (1.00 oz / 27 g)
2 tsp xanthan gum
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
4 tbsp butter, melted and cooled

1-2 tbsp butter, melted and cooled

Steps

Preheat oven to 425 degrees Fahrenheit. Take an 8 by 8 inch square pan, line with aluminum foil and grease. The foil should have an overhang on two opposite sides.

In a medium bowl, whisk together the filling ingredients; brown sugar, sugar, cinnamon, salt and cloves. Set aside.

Whisk together flours, xanthan gum, 2 tbsp sugar, baking powder, baking soda and salt in a large bowl. Once uniform, pour buttermilk and melted butter in. Stir together until incorporated.

Flour a silpat (or parchment/wax paper, but I think that a silpat is the way to go here) and your hands with sweet rice flour. Dump the dough out and pat into a 9 by 12 inch rectangle. You want the long side to be facing you, to make it easy to roll. Brush the remaining 1 to 2 tablespoons of butter over the surface of the dough. Sprinkle the filling on the dough, leaving a 1/2 inch border around the edge. It will be thick, you may wish to press it in a little. I even sprinkled a touch of butter over top, just to hold the powder in place a bit.

Using the silpat as an aide, roll the dough into a spiraled log. Roll it carefully and press to seal the edge when rolled up.

With a serrated knife, cut into nine pieces. Place the rounds into the prepared pan, lightly shaping as you place them. Some of the filling may fall out, but you can scoop that up and sprinkle it on top.

Cover with a piece of aluminum foil and bake for 12 minutes. Remove foil and bake for another 14 to 18 minutes, until golden and cooked through. Let cool in the pan for a few minutes, then lift the rolls in the foil out, onto a wire rack. Let cool for a few more minutes. If putting on a glaze, do so now. Enjoy!