Gluten Free Cinnamon Rolls

Dough:
2 TBS butter (ghee)
1/4 cup sugar (1/8 maple sugar + 1/8 Lakanto)
2/3 cup warm milk (soy, rice)
1 TBS yeast
1 egg
1/4 cup olive oil
1/2 cup potato starch
1/8 cup sorghum flour
1/8 cup amaranth, quinoa, or teff flour
1 cup tapioca flour
1/4 tsp baking soda
2 12 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

To Sprinkle on Board covered in plastic wrap:
1-2 TBS sugar (Lakanto)

Filling:
1/3 cup maple sugar (to make gooier, use more sugar or add a little liquid maple syrup drizzle).
1 1/4 tsp cinnamon
1/3 cup chopped nuts

Glaze:
3/4 cup maple sugar
1 tsp vanilla extract
milk to thicken (soy or rice)

Preheat oven to 375 F. Warm milk and combine with yeast in a small bowl. Cover with plastic wrap. Combine butter, sugar and mix well. Add the milk/yeast mixture to it. Add remaining dough ingredients. Mix well and remove all lumps. Dough will be very soft. Take a piece of plastic wrap and lay it to cover 13 1/2 x 13 1/2 square inches. Sprinkle sugar on the plastic wrap. Lay ball of dough in center of plastic square and cover with another piece of plastic wrap. Pat or roll the dough into a square shape. Remove top plastic and sprinkle the filling ingredients evenly over the dough. Roll the dough from one edge to the other into a log. Cut into even pieces about 1 1/2 inches wide. Place in a greased pie plate. Bake approx. 20 min., until tops are browned. Combine glaze ingredients and drizzle over hot rolls.

*You may bake these and then freeze them. Warm them in a microwave for a few seconds or in a 350F oven for about 10min. or until warmed through.
** You may make them the night before and keep uncooked and covered in fridge. Bake in morning for hot fresh rolls.