Step 1: Prepare the Yeast Mixture

Take 1/4 cup warm milk in a mug.

Step 2: Add Sugar

Add 1 tbsp granulated sugar to the warm milk.

Step 3: Add Yeast

Add 1 tsp dry instant yeast to the mixture.

Step 4: Proof the Yeast

Mix well, cover, and allow to rest for 10 minutes until the yeast mixture becomes frothy.

Step 5: Combine Dry Ingredients

In a mixing bowl, take 2 cups of gluten-free baking flour (without xanthan gum) and add the frothy yeast mixture.

Step 6: Add Butter

Add 2 tbsp melted butter to the flour mixture.

Step 7: Season the Dough

Add 1/8 tsp salt (rock salt was used in the video).

Step 8: Add Vanilla Extract

Add 1/4 tsp vanilla extract for flavor.

Step 9: Initial Mix

Roughly mix all the ingredients in the bowl.

Step 10: Start Kneading with Mixer

Using a hand mixer (or stand mixer with a hook attachment), start beating the mixture on low speed and gradually increase to high speed. Add the remaining 2 tbsp melted butter.

Step 11: Add Milk Gradually

Gradually add 1/4 cup milk, little by little, while continuously beating and mixing until a crumbly texture forms.

Step 12: Continue Kneading

Continue beating and mixing for about 10-15 minutes until the dough starts to come together and is almost ready.

Step 13: Add Baking Soda and Milk

Add 1/4 tsp baking soda and 2 tbsp milk to the dough.

Step 14: Final Kneading

Beat again for 2 minutes until the dough is soft, smooth, and non-sticky. The total kneading time should be around 10 minutes of active mixing.

Step 15: Shape the Dough

Knead the dough by hand to ensure it's perfectly consistent, soft, smooth, and non-sticky. Tuck in the edges to form a neat ball.

Step 16: First Proof

Cover the dough with cling wrap and allow it to rest in a warm place for 1 to 1.5 hours for the first proof.

Step 17: Prepare the Filling

While the dough is proofing, prepare the filling. Take 1/2 cup palm sugar in a bowl.

Step 18: Combine Filling Ingredients

Add 1 tsp cinnamon powder to the palm sugar and combine well.

Step 19: Punch Down Dough

After 1 hour, the dough will have risen. Gently punch it down to release the air.

Step 20: Knead and Divide

Sprinkle some rice flour on a flat surface and knead the dough again for 2 minutes. Divide the dough into equal parts (the video shows dividing into two parts).

Step 21: Roll the Dough

Place one dough ball on a parchment paper, sprinkle some rice flour on top, and cover with another parchment paper. Roll gently and evenly to your desired thinness.

Step 22: Shape into Rectangle

Remove the top parchment paper and trim the edges to form a rectangle.

Step 23: Brush with Butter

Brush the rolled dough with melted butter.

Step 24: Add Cinnamon-Sugar Filling

Sprinkle the prepared cinnamon-sugar mixture evenly over the buttered dough.

Step 25: Roll Tightly

Spread the filling gently and evenly with a spatula. Then, using the parchment paper, carefully roll the dough tightly into a cylinder. Handle gently as the dough is delicate.

Step 26: Cut the Rolls

Using a sharp knife, mark and cut the cylinder into equal 1-inch parts.

Step 27: Repeat for Remaining Dough

Repeat the rolling, filling, and cutting process for the remaining dough.

Step 28: Arrange in Baking Tray

Line a baking tray (heart-shaped used in video) with parchment paper and place the cinnamon rolls, leaving some distance in between them.

Step 29: Second Proof

Cover the tray with cling wrap and allow to proof for 40-60 minutes until the rolls have increased in size.

Step 30: Apply Milk Wash

After proofing, remove the cling wrap and apply a milk wash on top of the rolls for a golden finish.

Step 31: Bake the Rolls

Bake for 20 minutes in a preheated oven at 180°C (350°F) until the top gets a nice golden brown color.

Step 32: Garnish and Serve

Once baked, drizzle cream cheese frosting/icing (optional) over the warm cinnamon buns and serve immediately.

• The dough must be soft and moist but not sticky.

• You can make the cinnamon rolls in advance and preheat them before serving. Add the icing on top just before serving.

• Handle the delicate gluten-free dough gently and slowly, especially when rolling.