To prepare the dough, combine the sugar, warm milk, and yeast in a large mixing bowl. Stir gently, then cover the bowl and let it sit for about 15 minutes, allowing the yeast to activate.

Once the yeast mixture becomes frothy, add in the eggs and melted butter. Beat until the mixture is smooth and well combined. Slowly incorporate the gluten-free flour, adding it 1/2 cup at a time. Continue mixing until the dough forms and becomes slightly tacky. Knead the dough for 5 minutes—expect a softer texture compared to traditional dough. Avoid adding more flour. Cover the bowl with plastic wrap and leave the dough to rise in a warm spot for about 1 hour.

While the dough is rising, prepare the filling by creaming together the butter, brown sugar, cinnamon, and vanilla extract in a small bowl until it is smooth and spreadable.

Once the dough has doubled in size, lightly flour a clean surface with gluten-free flour. Roll out the dough into a large rectangle, approximately 1/4-inch thick.

Evenly spread the prepared filling over the rolled-out dough. Starting from one of the long edges, carefully roll the dough into a tight log. Slice the log into 8 large or 10 medium-sized rolls. Arrange the rolls in a buttered baking dish, leaving a little space between each.

Brush the tops of the rolls with the heavy cream and let them rest for 15 minutes.

Meanwhile, preheat your oven to 190°C (375°F).

Bake the cinnamon rolls for 35 to 40 minutes or until they are golden brown around the edges.

For the cream cheese frosting, beat together the softened cream cheese, butter, confectioners’ sugar, and salt until smooth and creamy.

Allow the baked cinnamon rolls to cool to room temperature before generously spreading the cream cheese frosting over the top. Serve and enjoy!