Gluten-free Cinnamon Rolls

I've tried a couple of recipes for a cinnamon roll-like pastry that failed to fully satisfy. I tried to think of a way to keep the rolled pastry, and finally came up with this innovative idea: I used one part Domata Pizza Flour to one part Bob's Mills Baking Mix, mixed well with a whisk,  added 1/3 cup sugar and gradually incorporated 1 and 1/4 cup water, stirring very gently. Then I took the resulting dough ball, kneaded it two or three times, and then placed it between two sheets of waxed paper, which I lightly covered with butter (or butter blend, such as Smart Balance 50/50) Pressing down, I used my hands to stretch out the dough, flattening it gradually until it covered my baking sheet, about 16 x 21 inches. After my dough was stretched out, I left the wax paper in place and stuck the whole pan into the freezer for about 40 minutes. My hope was that this would give the dough a chance to firm up, and hold together for the next stage of the process. And it worked!

The rest of the process is pretty much traditional cinnamon roll, which I've included here for you. We thought they were great, my only advice is to not overcook them! When they SMELL done, they probably ARE done! Art was right about that!

Prepare Sweet Dough recipe as above. Chill dough after stretching it out on cooking sheet.

While dough is chilling, prepare the cinnamon mixture. Use regular and brown sugar, half and half, about 1/4 cup each, 2 to 3 tablespoons of cinnamon, and 1/3 cup chopped walnuts or pecans.Mix well.  Melt 1/3 cup Smart Balance 50/50 Blend. Remove dough from freezer, and gently peal away wax paper on top. Brush butter blend on top of dough, and sprinkle with cinnamon filling. Some people like to add raisins as well, and you could do that now if you like. Now, using the bottom wax paper, begin rolling the dough into a long roll, rolling from the longest side. Make sure you carefully roll, keeping the mixture tight. Once you've completed rolling, you may want to return the roll to the freezer before slicing, so that the ingredients will firm up. Chill for about 15 minutes, and preheat over to 350 degrees. Place in oven for about 15 to 20 minutes, or until just beginning to turn slightly brown. They will smell great! Take them out and let them cool completly before icing and serving. This is an important step. If you overcook them, they will be a bit hard, though still tasty. If you eat them still warm, they will not be fully cooked throughout.

While your delicious cinnamon rolls are cooling, you have time to make your cream cheese icing. Use  reduced fat cream cheese, 1/3 cup, and 1/4 cup confectioner's sugar plus 1/2 tsp vanilla. Mix well, and ice the cooled rolls. Keep covered and store in a cool dry place, and they will keep for several days.