Step 1: Activate the Yeast – In a small bowl, combine the warm milk and one tablespoon of the granulated sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about five to ten minutes until it becomes foamy and fragrant, which indicates the yeast is alive and ready to work.
Step 2: Mix the Dough – In a large bowl or the bowl of a stand mixer, whisk together the remaining flour, sugar, and salt. Add the yeast mixture, melted butter, egg, and alcohol-free vanilla. Mix on medium speed for about three to five minutes. The dough will be stickier than traditional wheat dough, resembling a very thick cake batter rather than a smooth ball.
Step 3: First Rise – Lightly grease a large bowl with oil or butter. Transfer the dough into the bowl and cover it with plastic wrap or a warm, damp cloth. Place it in a draft free spot and let it rise for about 60 to 90 minutes. Since this is gluten-free dough, it may not double in size like wheat dough, but it should look puffed and feel lighter.
Step 4: Roll and Fill – Turn the dough out onto a large piece of parchment paper lightly dusted with gluten-free flour. Pat the dough into a rectangle about 1/4 inch thick. Spread the soft butter over the dough, leaving a small margin at the edges. Sprinkle the brown sugar and cinnamon mixture evenly over the butter. Use the parchment paper to help you roll the dough tightly into a log.
Step 5: Cut and Second Rise – Slice the log into 12 even pieces using a sharp knife or unflavored dental floss for a clean cut. Place the rolls into a greased 9×13 inch baking pan. Cover them again and let them rise in a warm spot for another 30 to 45 minutes while you preheat your oven to 350 degrees F.
Step 6: Bake and Frost – Bake the rolls for 20 to 25 minutes until they are lightly golden on top. While they bake, beat the cream cheese, butter, powdered sugar, alcohol-free vanilla, and milk until smooth. Spread the frosting over the rolls while they are still warm so it seeps into the spirals. Serve immediately for the best holiday experience.
