Mix all the wet ingredients of the dough in a large bowl along with the yeast - the milk or water, eggs, vanilla and butter.
Let it sit for five minutes so the yeast can work its magic.
Add in four cups of gluten-free flour.
Mix until a dough ball is formed. If it's too dry, add a few tablespoons of water. If it's too wet, add a few tablespoons of flour.
Once the dough is right, cover with a dish towel and place in a warm area. I just left it on my countertop. You can leave it for 1-18 hours, which makes this a great option to mix the night before!
When ready to bake, preheat the oven to 350.
When the dough has about doubled in size, lay out some parchment paper and sprinkly flour on the bottom (no sticking!).
Add the dough to the parchment paper, add flour overtop, then lay another piece of parchment paper overtop.
Roll the dough out into a large rectangle (a wine bottle works well for this).
Next, mix your coconut sugar, softened butter and cinnamon until it's well incorporated.
Spread evenly over the dough.
Roll the dough up and slice into 8 with a sharp knife.
Line a baking dish with parchment paper and add the 8 cinnamon rolls to the dish.
Bake for about 30 minutes. Your oven may differ from mine.
While it's baking, mix up your icing or cream cheese frosting! Just add all ingredients to a bowl and mix.
When done baking, let it cook for 5-10 and drizzle the icing overtop![p