Step 1

Blend the dry ingredients in the bowl of a stand mixer*** using the paddle attachment. In a separate bowl, whisk together the milk, eggs, and melted butter. With the mixer running on low, slowly add the wet ingredients into the dry ingredients.  Once completely combined, turn the mixer up to about medium or medium high and beat for 5 minutes.  The dough should be smooth and somewhat stretchy, but still pretty fluid and not at all like bread dough should be.

Step 2

Remove the paddle attachment. Scrape the dough together into a rough ball or mound using a bowl scraper or spatula. Cover the bowl with plastic wrap and place it in a warm, draft-free area for about 2 hours, or until at least doubled or even tripled in volume (see the pics above). It should be fluffy looking and almost look like buttercream frosting. Chill for at least 4 hours, but preferably overnight.

Step 3

In a small bowl, mix together filling ingredients with a spoon or spatula and set aside.

Step 4

On baking day, remove the dough from fridge. On a heavily floured surface (using extra gf flour blend) knead dough into a smooth ball, adding extra flour as needed until dough is smooth (a little sticking is normal).  Keep adding flour and moving dough if it sticks. Roll out to a rectangle that's about ¼ to ½-inch thick, "straightening" the edges with a sharp edge, such as an acrylic ruler.

Step 5

Using your fingers, pinch pieces of the filling apart and drop them on the dough. Taking the palms of your hands, gently press down on the pieces.  This doesn't need to be totally even. Each roll will have plenty of filling.

Step 6

Roll up jelly roll style and pinch seam to close. Flip over so seam is down and cut using a serrated knife or bench scraper into 2 inch rolls. You should get about 8 large rolls.

Step 7

Using a pizza roller or cutter (or even a sharp knife), cut the dough in half width wise, then cut each half in half, and then into fourths. You should have a total of 8 strips of dough. Roll up each strip of dough tightly into a roll.

Step 8

Place rolls into a greased 9 x 13 pan and cover with plastic wrap. Let rise in warm, draft-free area until almost doubled in size, about an hour. Towards the end of the rising, preheat the oven to 350°.

Step 9

When rolls have risen sufficiently (they will rise more as they are baked), remove the plastic wrap and bake for about 25 minutes, or until golden brown.  Remove rolls from oven.

Step 10

If you'd like to make frosting instead of a glaze, while the rolls are baking, beat together butter and cream cheese until smooth. Slowly add powdered sugar and vanilla extract and continue to beat until smooth. Dollop a good amount on top of each roll and spread with an offset spatula.

Step 11

Use this glaze instead of the frosting for an easy, quick and pourable topping. While the rolls are cooling, whisk glaze ingredients in small bowl and drizzle over rolls.