Gluten-Free Cinnamon Rolls

For dough: In a medium saucepan, heat milk, ¾ cup (180 grams) water, and butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).

In the bowl of a stand mixer, stir together flour, granulated sugar, salt, yeast, and baking powder by hand until combined. Add warm milk mixture and eggs; using the paddle attachment, beat at low speed until combined, about 1 minute. Scrape sides of bowl. Beat at medium speed for 5 minutes. (Dough will be like a very thick batter.) Cover with plastic wrap, and refrigerate for 30 minutes to make dough easier to handle.

Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over long sides of pan.

For filling: In a medium bowl, stir together brown sugar, butter, and cinnamon until combined.

Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle, with one long side closest to you. Spread filling onto dough in an even layer. Cut dough into 12 (1½-inch) strips. Roll up each strip, and place in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until very puffed, 30 to 45 minutes.

Preheat oven to 350°F (180°C).

Pour cream all over rolls.

Bake until golden brown and an instant-read thermometer inserted near center registers at least 210°F (99°C), about 55 minutes. Let cool in pan for 10 minutes.

For icing: In another medium bowl, stir together cream cheese and butter until smooth and combined. Add confectioners’ sugar, milk, and vanilla, and stir until smooth and combined. Spread onto warm rolls. Serve immediately.