Preheat oven to 375 F. Grease a 9” round baking pan or spray well with cooking spray. Set aside.

In a small bowl or measuring cup, stir together the milk and yeast. Let sit for 5 minutes or until mixture is foamy.

In the bowl of a stand mixer, cream together butter and sugar. Mix on medium for 1 minute.

Add egg, vegetable oil and vanilla. Mix until fully combined, about 1 minute, scraping down bowl as needed.

Slowly add yeast mixture to the butter-sugar mixture. Mix for 10 seconds.

In a medium bowl, mix together the gluten free flour blend, xanthan gum, baking powder and salt. Gradually add to the liquid ingredients, scraping down the bowl as you go.

Take a piece of wax paper and lay it out so it covers at least a 13” x 13” area. Lightly sprinkle with flour blend.

Lay the ball of dough on top of the paper. Then pull out another sheet of paper and gently lay it over the dough.

Use a rolling pin to roll out the dough in between the two layers of paper. You should finish with an approximately 11” x 10” piece of dough.

In a small bowl, combine brown sugar and cinnamon.

Remove the top piece of wrap. Spread the butter evenly over the dough and immediately sprinkle with brown sugar-cinnamon.

Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Score the cylinder of dough into 8 pieces.

Using a piece of tooth floss, slice into each section to make the cinnamon rolls. Place each roll into the greased pan.

Bake approximately 25 minutes until the tops are lightly golden brown.

In a medium bowl, crema together the cream cheese and powered sugar. Add milk until the icing reaches a spreadable consistency.

Ice the rolls when they come out of the oven so the icing can melt around each one.