Cinnamon Rolls

2/3 cup of milk, warmed
3 tbsp butter
1/4 cup sugar
1 tsp vinegar
1 tbsp yeast
1/4 cup oil
1 egg
1/2 cup gluten free flour
1 cup cornstarch
2 tbsp xantham gum
2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Filling
1/2 brown sugar
1/2 sugar
1 1/2 tsp cinnamon

Glaze
1 cup powdered sugar
2-3 tbsp milk

Add yeast to warm milk and set aside. In a mixer, cream butter and sugar. Add the rest of the liquid ingredients in the mixer. Then, add dry ingredients. Mix until well combined.

Tear off two sheets of Saran wrap about 15 inches long. Place dough on one sheet of Saran wrap. Put the other piece of Saran wrap on top of the dough. Roll out the dough to 14 inches long and the width of the Saran wrap. Take the top piece of Saran wrap off and spread the filling out over the dough.

Rolls up dough by using the bottom piece of Saran wrap. Continue to roll until it forms a cylinder. Cut into 9 rolls and place them in a round greased pan. Bake for 20 minutes at 350.

Mix powdered sugar with milk and top with rolls with the glaze.