For the dough, begin by heating whole milk, water, and unsalted butter in a medium saucepan over medium heat. You want the butter melted and the mixture to reach a temperature between 120°F (49°C) and 130°F (54°C). This is crucial for activating the yeast.
In the bowl of your stand mixer, stir together the gluten-free bread flour, granulated sugar, kosher salt, instant yeast, and baking powder by hand until well combined. This helps to evenly distribute the dry ingredients.
Next, add the warm milk mixture and the eggs to the flour mixture. Using the paddle attachment, beat on low speed until everything is combined, which should take about 1 minute. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
Now, increase the speed to medium and beat for 5 minutes. The dough will be quite thick, resembling a batter rather than traditional dough. This is just fine!
Cover the bowl with plastic wrap and refrigerate for 30 minutes. This chilling time makes the dough easier to handle and helps with the final texture of the rolls.
While the dough is chilling, take a 13x9-inch baking pan and spray it with cooking spray. Line it with parchment paper, allowing some overhang on the sides. This will help with easy removal later on.
For the filling, in a medium bowl, combine brown sugar, unsalted butter, and ground cinnamon. Stir until everything is well mixed.
Once the dough is ready, turn it out onto a lightly floured surface. Roll it into an 18x12-inch rectangle, ensuring the long side is closest to you. Spread the filling mixture evenly over the surface of the dough.
Cut the dough into 12 strips, each measuring 1½ inches. Carefully roll each strip and place them in the prepared pan. Cover them and let rise in a warm, draft-free place until they are incredibly puffy, which will take about 30 to 45 minutes.
Preheat your oven to 350°F (180°C). This step is important for achieving that golden brown color.
Pour the heavy whipping cream over the rolls before baking. This will make them extra moist and delightful.
Bake the rolls for about 55 minutes or until they are golden brown and a thermometer inserted into the center reads at least 210°F (99°C). Once done, let them cool in the pan for about 10 minutes.
For the icing, in another medium bowl, combine cream cheese and unsalted butter, stirring until smooth. Add confectioners’ sugar, whole milk, and vanilla extract, mixing until everything is well incorporated.
Spread the icing generously over the warm rolls and serve immediately for the best experience!
