Carolyn Free Cinnamon Rolls

Update on the mac-n-cheese: no one could really tell it was made with rice pasta.  The only thing anyone said that was bad: maybe make it with bacon in it next time.  Oh well.  Can't be perfect, but if it was that close I will be making it again.

Today I made cinnamon rolls successfully.  I made them back in March once.  And I sort of have made them a few more times, but they always end up being more cinnamon struessel muffins of some sort rather than cinnamon rolls.  After working in the cafe and selling everyone plate sized cinnamon rolls that smell amazing, I've decided that I need to make cinnamon rolls again.  I think I've figured out the problem.  The really cool thing is that they'd be easy to do dairy free, as well as the everything free that they are starting out.

Recipe:

1.5 C Rice flour
1 C Tapioca flour
0.5 C Yuca flour
1 tsp gum
1/8 tsp gelatin
2 TBSP sugar (i used vanilla sugar since I thought it'd be interesting)
1 TBSP baking powder
3 eggs
1/4 C oil (or butter if you don't want to do dairy free.  Butter works best)
Add TBSP of milk until moist like a pie crust dough (I used rice milk and it turned out really well)

For the center:
6 TBSP Butter
1 C sugar
2 TBSP cinnamon

For the icing:
2 C powdered sugar
3 TBSP vanilla
2 TBSP Milk

For the dough -- add ingredients in order making sure to mix well after each liquid addition.  When done then roll out dough on a floured surface (or parchment paper since I don't like to use excess flour that costs $3/lb).  Mix the center ingredients together and then spread out on the flat dough.  Roll to create a log.  Cut into pieces using a sharp knife.  BAKE IN A MUFFIN TIN at 350 for ~10 minutes.  (The muffin tin helps keep them together as well as make them into muffins if things haven't gone well.)  Ice when you take them out, or when you are ready to eat them.