Dough
• Warm Water (105-110°F) | - | 1 cup (237 mL)
• Active Dry Yeast | - | 4 tsp (13 g)
• Sugar | - | ¼ cup
• Gluten Free All Purpose Baking Flour | - | 3 cups (408 g)
• Xanthan Gum | - | 1 Tbsp + 2 tsp (15 g)
• Baking Powder | - | 2 tsp
• Salt | - | 1 ¾ tsp
• Gluten Free Egg Replacer (prepared according to package directions) or Whole Eggs | - | ¼ cup (40 g) or 4 Whole Eggs
• Olive Oil | - | ¼ cup (60 mL)
• Warm Water (as needed) | - | ½-1 cup
• White Rice Flour (for flouring) | - | As needed

Apple Cinnamon Filling
• Sugar | - | ½ cup (108 g)
• Ground Cinnamon | - | 1 tsp
• Softened Butter or Dairy Free Butter | - | 3 Tbsp (42 g)
• Diced Apple | - | 2 cups (small dice)
• Dried Cranberries | - | ½ cup
• Sliced Almonds | - | ½ cup

Icing
• Powdered Sugar | - | 2 cups (240 g)
• Softened Butter or Dairy Free Butter | - | 2 Tbsp (28 g)
• Vanilla Almond Milk | - | 2-3 Tbsp
• Vanilla Extract | - | 2 tsp

1. Place warm water, yeast and sugar in a small bowl; let sit for 5 minutes or until active and bubbly.
2. In the bowl of a stand mixer, whisk together flour, xanthan gum, baking powder and salt. Add yeast mixture, prepared egg replacer or eggs, and oil. Blend on medium using a dough hook. Add additional water as needed, starting with a tablespoon at a time, to create a smooth dough. Knead in the mixer for 5 minutes.
3. In a small bowl combine the sugar and cinnamon.
4. Cover a work surface with plastic wrap or silicone sheet pan liner and lightly flour. Place dough on top, then lightly flour the top of the dough. Cover with plastic wrap and roll into a rectangle about ½-¾ inch thick. Spread softened butter on the dough about ½ inch from the end. Evenly sprinkle cinnamon sugar mixture, diced apples, dried cranberries and sliced almonds over the butter.
5. Using the plastic wrap or silpat to guide the dough, roll the dough away from you, making sure you get a good firm roll. Pinch the edge to seal. Cut into 8 rolls and place in a parchment-lined 9 x 9-inch baking dish or 9-inch cast iron skillet. Lightly cover with plastic wrap or a light towel. Let rise until doubled in size,1-2 hours.
6. Bake in a preheated 350°F oven 25-30 minutes or until lightly browned, but still soft. Allow the rolls to cool for about 5 minutes while you make the icing.
7. In a small bowl, combine softened butter, powdered sugar, vanilla almond milk and vanilla. Mix until smooth. Spread evenly over cinnamon rolls and enjoy!