Gluten Free Cinnamon Rolls

Instructions

1. Preheat oven to 350° F/176°C. Lightly grease a 9x13 inch baking dish and set aside. 
2. In a small bowl, stir a pinch of sugar into the warm almond milk until dissolved. Stir in the yeast and set aside to let the mixture bubble up. If the yeast doesn't foam up it's either no longer active or the milk was too hot.
3. In a large mixing bowl whisk together the flours, baking powder, cinnamon and coconut sugar to combine. Set aside.
4. Mix the melted butter and vanilla extract into the yeasted milk mixture. Pour the wet ingredients into dry and stir to combine. A thick, slightly sticky dough will form.
5. Lay out and lightly flour a large sheet of baking parchment or plastic wrap for rolling. Place the dough on the floured surface. Lightly flour the top of the dough and then place another sheet of parchment/plastic wrap over the top. Roll the dough out into a large rectangle. The dough should be about 1/8 inch thick.
6. Brush the melted butter over the surface of the dough. Sprinkle the cinnamon and sugar across the top. Use your fingers to spread out the topping evenly if needed. 
7. Using the paper or plastic under the rolled out dough as a guide, tightly wrap up the dough in a long cylinder. Cut the dough into slices about 1 1/2 inches thick then transfer to your prepared baking dish. Leave a little space in between each roll so they have the chance to rise up. Cover with a towel and set aside in a warm place to rise, about 30 minutes. The rolls should be almost toughing.
8. Uncover and place in the middle of the oven. Let bake for 28-30 minutes. The tops should be golden and the rolls should have puffed up even more.  
9. While the rolls bake prep your glaze by whisking it all together in a small bowl. Add more powdered sugar for a thicker glaze.
10. Let the cinnamon rolls cool slightly before adding the glaze and enjoy! You want them still a little warm so that the glaze can soak in the rolls a little bit.