Cinnamon Rolls

Best Gluten-free Yeast Bread in 2008

1 Cup Milk, warm
2 1/2 Teaspoons Yeast
2 Eggs, room temperature
1/3 Cup Butter, melted
1 Cup White Rice Flour
2 Cups Tapioca Starch
1 1/2 Teaspoons Xanthum Gum
1 Teaspoon Salt
1/2 Cup Sugar

1 Cup Brown Sugar, packed
2 1/2 Tablespoons Ground Cinnamon
1/3 Cup Butter, softened

3 Tablespoons Tapioca Starch
1 Cup Milk
1 Cup Butter
1 Cup Sugar
1 Teaspoon Vanilla

In a small bowl add milk and yeast, let it set for 5 minutes.

In a mixing bowl add eggs, butter, rice flour, tapioca starch, xanthum gum, salt, and sugar. Add milk and yeast mixture. Mix dough until well combined. Let
dough double in size. In a small bowl, combine brown sugar and cinnamon.

Place the dough on a piece of wax paper sprayed with nonstick spray. top with an additional piece of wax paper sprayed with nonstick spray. Roll dough into a 16x21 inch rectangle. Remove the top layer of wax paper, Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.

Roll up dough and cut into 12 rolls. Place rolls in a lightly greased muffin pan. Place immediately in to a preheated oven to 400 degrees F.

Bake for 15 minutes.

Frosting
Mix Tapioca Starch and milk, place mixture in a sauce pan cook until thick. Let it cool completely. Cream together butter and sugar. Add small amounts of the thicken
milk mixture. Beat like whipping cream. Add vanilla.