• Grease a 9" x 13" baking dish; set aside

Making the Dough:

• Using a Stand or Handheld Mixer, fitted with the Paddle attachment, combine the GF Flour, Xanthan Gum (only if needed), Nonfat Dry Milk, Yeast, Cream of Tartar, Baking Soda, Brown Sugar and Salt; mix until completely blended.
• Next, slowly add the Vinegar, Butter and Egg; mix until thoroughly blended.
• Lastly, with the Mixer set on Low, add the Warm Water gradually in a slow, steady stream...let it trickle down the inside of the bowl until all of the Water has been added.
• Scrape down the sides of the bowl, then turn the Mixer up to Med-High and let mix for 3 minutes; dough should be moist and starting to pull away from the sides of the bowl.
• Gently scrape the dough out onto a lightly floured working surface; lightly flour the top with more flour and gently knead until smooth.
• Divide the dough in half and place half under a towel or plastic wrap to keep it from drying out.
• Lightly flour the working half of the dough and roll into a rectangle, about 9" x 12" and 1/2" thick, with a rolling pin (add flour as needed to prevent sticking).

Adding the Filling:

• Using an offset spatula or a butter knife, spread 1/2 of the softened butter onto the dough, leaving a 1" border around the edges.
• Next, sprinkle 1/2 of the Brown Sugar on top of the butter and gently pat it down with your fingers; sprinkle 1/2 of the Cinnamon onto the Brown Sugar.
• Starting on one of the short sides of the dough, roll tightly into a coil/tube and gently pinch the end of the roll with the body of the roll to seal together.
• Using a very sharp knife, slice the dough roll into 2" wide sections (I know this seems quite large, but you're going to press them down) and place them into the prepared Baking Dish, about 1" apart; gently press each roll down by about 1/3.
  
• Repeat these steps with the remaining half of the dough and filling.
• Cover the Baking Dish with lightly oiled plastic wrap (I use non-stick cooking spray) and place in a warm, draft-free place to rise for about 1 hour; the dough should double in size.

Baking the Rolls:

• Once the dough has almost finished rising, preheat the oven to 350 degrees.
• Remove the plastic wrap and bake on the center rack for about 23-27 minutes, or until the rolls are golden brown and cooked in the middle.
• Let cool to room temperature before adding the glaze.

Making the Glaze:

• While the rolls are cooling, combine the Powdered Sugar, Milk and Cinnamon in a small bowl, mixing until smooth; add additional Milk, a little at a time, if needed to reach desired consistency (the glaze should be thick, but able to be drizzled)
• Enjoy!!!