(1/2 recipe measurements noted)
Mix together water, buttermilk, sugar, melted butter and yeast in a bowl. If using quick rise yeast, allow to sit for 5 minutes; if using regular yeast, allow to sit for 15 minutes. The mixture should be frothy at this point, if not, discard and start over because the yeast is not active.
Add in salt, eggs and gfJules™ flour. (Jules Note: I added extra liquid, as noted in the ingredients, in order to get the dough to be more soft and pliable.)
Mix for ten minutes (we use a Kitchenaid® mixer with the bread paddle attachment). Allow to sit for ten minutes. (Jules Note: I mixed only until ingredients were integrated and the dough was soft. Over-mixing gluten free dough may make it tough. I also did not allow it to sit after mixing, but rolled the dough out immediately.)
While it is resting, prepare your filling by mixing together melted butter, brown sugar, sugar, and cinnamon.
Roll dough out onto a greased countertop into a 12×16 inch square or less, depending. (Jules Note: I rolled the dough onto a surface floured with gfJules™ Flour). Knowing that the dough will rise, roll the dough thinner if you prefer less bun and more filling, or the other way around! Roll the dough before cutting — it will be close to the size of a rolling pin when rolled.
Spread filling and roll up. Cut into 12 rolls (6 -9 if making a 1/2 recipe).
Place rolls on cookie sheet covered with parchment paper or into an oiled baking pan. Allow to rise in a warm location for 30 minutes.
Bake at 400°F for 12-15 minutes. (Jules Note: I baked at 325° F for 12 minutes, or until a toothpick inserted into the rolls came out with only some dry crumbs.)
Remove to cool for a few minutes before whisking together frosting and drizzling on warm rolls.