Cinnamon Rolls?

It's been super cold here in South Dakota, so we have been inside, a lot. Of course, this has afforded me some time to refine more recipes.
I'm proud to say I have perfected my cinnamon roll recipe! The pudding mix is the key ingredient, as it helps bind the dough together, and makes it easier to roll.
This recipe makes 8 large gluten free rolls.


Icing:

1 ounce cream cheese, softened
3 tablespoons and 1-1/2 teaspoons butter, softened
1/4 teaspoon vanilla extract
1 tablespoon milk
3/4 cup confectioners' sugar
1/8 teaspoon salt
Blend all in mixing bowl, until smooth.


Filling:

1 Tbsp. butter or margarine, very soft
1/4 cup firmly packed brown sugar
1 tsp cinnamon


Dough:

2 1/2 cups all-purpose gluten-free flour ( I use a 3-2-1 ratio of rice flour, cornstarch, and tapioca flour)
plus an additional 1/2 cup tapioca starch
1 Tbsp rapid rise yeast
3 Tbsp granulated sugar
1/2 tsp salt
1 Tbsp xanthan gum
1/4 cup instant vanilla pudding mix (dry) OR dry milk powder
1 tsp baking powder
4 Tbsp butter
1/2 cup water
3/4 cup milk
1 egg, room temperature
1 tsp cider vinegar
2 Tbsp oil
1 tsp vanilla



Directions:

In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
Allow to mix on medium speed for 3 minutes.
Take a piece of plastic wrap or floured cutting board. Pat the dough down into a roughly squarish shape. Roll the dough out to a square approximately 8″ x 16″.
Spread filling mixture evenly across dough’s surface.
Starting along the long end, roll it up, forming a long cylinder.
Using a long piece of dark thread or knife dipped in water to cut into rolls. Place rolls in prepared pan, with cut side up.
Allow the cinnamon rolls to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
Allow to cool for about 5 minutes before frosting with icing.