Light and fluffy, these rolls are a scrumptious way to start anyone's day.
1cupbrown rice flour
1cupunsalted butter, melted
1cuppacked dark brown sugar
1/2brick of cream cheese, softened
3tablespoonsmilk or heavy cream
1 1/2cupspowdered sugar
Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt, and xanthan gum in a 5 qt mixing bowl.
Combine the liquid ingredients in a separate bowl, and gradually mix them into the dry using the paddle attachment on the mixer until there are no dry bits of flour.
Cover and allow the dough to rest for 2 hours. The dough can be used now or refrigerated for up to 5 days.
On baking day, preheat your oven to 2000F for 10 minutes. Turn off oven.
While oven is preheating, break a 1.5 lb piece of dough and with wet your hands, shape dough into a 18 by 12 inch rectangle. Note that the dough will be sticky. Brush the top of the dough with melted butter, leaving 1/2 border along the top edge.
Combine the remaining filling ingredients in a bowl and gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down.
Squeeze the cylinder to create an even thickness throughout. Using a serrated knife, slice the filled cylinder into 1 1/2 inch rolls - you should yield about 12 rolls.
Arrange the rolls cut-side down in a baking dish, cover tightly with plastic wrap and let sit for one hour in the warmed oven.
Once the rolls have puffed up, remove from oven and preheat the oven to 3500F.
Place the rolls on the middle rack and bake for 30 minutes, or until golden brown. The internal temperature should be 1900F to ensure the rolls are done.
Remove the rolls and cool slightly in the pan.
In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and milk until mixture is creamed. Sift in powdered sugar and continue whipping until smooth.