Nutrition per serving may change if servings are adjusted.
2½ cups all-purpose gluten-free flour, plus more for dusting
1 package instant yeast (2¼ teaspoons)
½ teaspoon salt
4 tablespoons unsalted butter, softened
1 cup low-fat milk, warmed
1 large egg
1 tablespoon granulated sugar
1 teaspoon vanilla extract
½ cup packed light brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
½ cup confectioners' sugar
1 tablespoon low-fat milk
To prepare dough: Combine flour, yeast and salt in a stand mixer with a paddle attachment. Add softened butter and mix on low speed until crumbly.
Whisk milk, egg, sugar and vanilla in a medium bowl. Add to the mixer and mix on low speed until combined.
To prepare filling & assemble rolls: Combine brown sugar, melted butter and cinnamon in a small bowl.
Coat a 9-inch round cake pan with cooking spray. Lightly flour a large piece of parchment paper. Turn the dough out onto the paper and lightly dust with flour. Pat into a 12-by-10-inch rectangle. Spread the filling over the dough. Starting from a shorter side, roll the dough up, jelly-roll style, into a 12-inch-long log. Slice crosswise into 12 (1-inch) rolls and arrange in the prepared pan. Loosely cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 350°F.
Uncover the rolls. Bake until golden brown, 25 to 30 minutes.
To prepare icing: Stir confectioners' sugar and milk in a small bowl until smooth. Drizzle the icing over the warm rolls.
229 calories;9 g fat(5 g sat); 3 g fiber; 35 g carbohydrates; 4 g protein; 17 mcg folate; 37 mg cholesterol; 16 g sugars; 15 g added sugars; 303 IU vitamin A; 0 mg vitamin C; 63 mg calcium; 1 mg iron; 116 mg sodium; 62 mg potassium