• Pro tip: Open a separate window and watch my how-to video to follow along with this recipe!
• Preheat oven to 200 F to rise the rolls.
• To make vegan buttermilk, add lemon juice to vegan milk and set aside.
• If using regular yeast: Mix together buttermilk, 1 Tablespoon sugar, melted butter and yeast in a bowl. 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. Then whisk these dry ingredients in a separate bowl: gfJules® Flour; remaining sugar ingredient; salt.
• If using quick rise yeast: Whisk yeast in with these dry ingredients: gfJules® Flour; sugar; salt. In a separate bowl, mix together buttermilk and melted butter.
• Whisk eggs together in a small bowl or prepare flaxseed meal and water egg replacement.
• Slowly stir dry ingredients into liquid ingredients, adding eggs or flax egg together with water ingredient last in order to keep the flour from flying out of the bowl. If needed, add extra tablespoons of water in order to get the dough to be soft and pliable as shown in the video.
• Mix just until ingredients are integrated and the dough is soft, then mix 2 minutes more if using a stand mixer and paddle attachment. If mixing by hand, mix well until the dough is soft and smooth. Do not allow the dough to rest after mixing, but begin the rolling out process immediately afterwards so that the dough can rise in the shape of the rolls.
• Prepare your filling by mixing together brown sugar, sugar, and cinnamon and melt butter to brush on the dough.
• Roll the dough out into a rectangle approximately 12x16 inches on a clean surface floured with gfJules® Flour to keep it from sticking. Knowing that the dough will rise, roll the dough thinner if you prefer less bun and more filling.
• Brush on melted butter then sprinkle sugar + cinnamon across the rolled out dough.
• Roll the dough up into a spiraled log by rolling up from the long end. A bench scraper makes this easier. Cut into 12 rolls (6 -9 if making a 1/2 recipe).
• Place rolls on cookie sheet covered with parchment paper OR into a well-oiled or buttered baking pan or one lined with parchment. Cover rolls loosely and place in preheated 200°F oven TURNED OFF; allow to rise for 30 minutes.
• (If there is any extra melted butter left from the filling, brush it on the rolls before baking to help them brown!} Uncover and bake at 325°F for 12-15 minutes or until a toothpick inserted into the rolls comes out with only some dry crumbs.
• Remove to cool for a few minutes before icing.

To prepare these gluten free cinnamon rolls in advance, make the dough and rise it according to the recipe. Cover with well-oiled plastic wrap and cover again with foil and place in the refrigerator overnight. Bring to room temperature by removing from the refrigerator for 30 minutes, then remove the plastic wrap and foil and place in preheated oven, baking according to the recipe directions. (It may be necessary to bake longer to fully cook the rolls after they've been in the refrigerator overnight, so be sure the toothpick has dry crumbs on it and/or the rolls are not squishy on the bottom before removing from the oven.)

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• To prepare icing, sift powdered sugar and bring butter to room temperature or soften gently in a microwave. Mix together with vanilla and 1-2 Tablespoons milk, adding more milk as needed to create icing consistency. Spread on rolls just before serving.