Prepare the dough base: In a large bowl, whisk the gluten-free flour, cornstarch, sugar, instant yeast, and salt.

Add wet ingredients: In a separate bowl, mix the warm milk, melted butter, eggs, and vanilla. Pour into the dry ingredients.

Mix until sticky and smooth: Use a stand mixer with the paddle attachment or a sturdy spoon. The dough will be soft and slightly tacky—more like a thick batter than traditional wheat dough. If it’s dry, add 1–2 tbsp milk.

First rise: Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 45–60 minutes, until puffed by about 50%. It won’t double, and that’s okay.

Prepare the filling: Stir the softened butter, brown sugar, cinnamon, and a pinch of salt into a spreadable paste.

Shape the dough: Lay a large piece of parchment on your counter and lightly flour it with gluten-free flour. Scrape the dough onto the parchment. Dust the top with a little flour and pat or gently roll into a 12x16-inch rectangle. If it sticks, use another sheet of parchment on top and roll over it.

Add the filling: Spread the cinnamon-butter mixture evenly over the dough, leaving a 1/2-inch border on one long edge.

Roll it up: Starting from the long edge opposite the border, use the parchment to help roll the dough into a tight log. Pinch the seam to seal.

Cut the rolls: Use unflavored dental floss or a sharp knife to slice into 12 even rolls. For floss, slide it under the log, cross the ends, and pull tight for clean cuts.

Second rise: Arrange the rolls in a greased 9x13-inch baking dish, leaving a little space between each. Cover and let rise 30–40 minutes, until puffed.

Preheat the oven: Heat to 350°F (175°C). Place the pan on the middle rack.

Bake: Bake 22–26 minutes, until the tops are lightly golden and the centers are set but still soft. Do not overbake—slightly under is better for gooey centers.

Make the glaze: Whisk powdered sugar, vanilla, salt, and 3 tbsp milk until smooth. Add more milk 1 tsp at a time until pourable.

Glaze and serve: Let the rolls cool 10 minutes. Spoon the glaze over warm rolls so it melts into the swirls. Serve cozy and warm.