Step 1

In a small bowl, combine warm water, sugar, and instant yeast.

Step 2

Stir and let sit for 5 minutes until foamy on top.

Step 3

In a separate mixing bowl, whisk together gluten-free bread flour and kosher salt.

Step 4

Add the sparkling water, activated yeast mixture, and olive oil.

Step 5

Using a stand mixer on setting 2, knead for 3 minutes until the dough is sticky and holds its shape.

Step 6

Lightly grease a glass bowl with olive oil.

Step 7

Place the dough inside, cover with plastic wrap, and let it rise in a draft-free area for 3 hours (until doubled in size).

Step 8

Line a cookie sheet with parchment paper.

Step 9

Lightly flour a work surface and hand-toss the dough into a 12” oval (keep it slightly thick).

Step 10

Preheat the oven to 400°F.

Step 11

Melt the butter and brush it evenly over the dough.

Step 12

In a small bowl, mix together cinnamon and sugar, then sprinkle generously over the buttered dough.

Step 13

Bake for 12-15 minutes, or until the edges are golden brown.

Step 14

In a small bowl, whisk together powdered sugar, vanilla extract, and heavy cream until smooth.

Step 15

Adjust consistency with a little extra cream if needed.