Gluten-Free Buttermilk Cinnamon Rolls

1 . Stage

Prepare dough: Whisk 2 1/2 cups rice flour, potato starch, sugar, eggs, baking powder, xanthan gum, baking soda, and salt together in a large mixing bowl. Cut in shortening until no lumps remain. Gradually pour in buttermilk and mix until incorporated; add more rice flour if dough feels too goopy. Knead with floured hands until dough is a good, solid consistency, then place in the refrigerator to cool for about 30 minutes.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

3 . Stage

Remove dough from the refrigerator and divide in half. Roll each piece on a floured surface into a 9x12-inch rectangle.

4 . Stage

Mix brown sugar and cinnamon for filling together in a bowl. Spread 1/2 of the butter over each dough rectangle. Sprinkle with cinnamon-sugar mixture, then spread nuts evenly over top. Starting at the long edges, roll each rectangle into a log, then cut each into 12 slices with a very sharp knife or dental floss. Place rolls in the prepared baking pan.

5 . Stage

Bake in the preheated oven for 45 minutes.

6 . Stage

Meanwhile, prepare frosting: Mix confectioners' sugar, cream cheese, butter, and vanilla together. Gradually mix in milk until frosting reaches a spreading consistency.

7 . Stage

Remove cinnamon rolls from the oven and spread frosting over while still warm.