These are very sloppy to make. I can’t deny it. But if you endure the mess, you’ll be glad you did. [However, I've now adapted a recipe for cinnamon rolls without the despair.]
3/4 cup rice flour
3/4 cup potato starch
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1 tbsp sugar
2 eggs
1/3 cup vegetable oil
1/2 cup milk
1/4 cup butter, softened
3/4 cup brown sugar
2 tsp cinnamon
1/2 cup raisins or currants (optional)
Preheat oven to 400F. Whisk dry ingredients. In separate bowl, mix eggs, oil, and milk. Combine wet and dry ingredients. Spray a 20” piece of waxed paper with nonstick spray. Spread dough to 10x14” rectangle.
Cream butter, sugar, and cinnamon. Drop 1 tsp into each each of 8 greased muffin tins. Sprinkle remainder over dough. Sprinkle raisins or currants on top, if desired.
Roll carefully, using the waxed paper. The dough will be too wet to roll. Cut into 8 equal slices, using dental floss. Use a spatula to flop the dough into prepared muffin tins. It will be a sloppy mess. Try not to despair. The cinnamon rolls will cook nicely for 15 to 18 minutes and then will be very tasty.
