Gluten-Free Cinnamon Rolls

1. In small bowl, combine yeast and water; set aside.
2. In a small saucepan, heat almond milk to 180°F to 185°F. Pour milk into a large bowl. Whisk in ½ cup coconut sugar, ½ cup melted butter and salt until combined. Whisk in eggs and yeast mixture.
3. Using a wooden spoon, stir in 2 cups flour and xanthan gum until combined. Stir in enough remaining flour until dough is easy to handle. Shape dough into a ball.
4. On a lightly floured surface, knead dough for 5 minutes, adding additional flour if dough becomes too sticky. Shape dough into a ball. Place in a lightly greased bowl; turn to grease surface of dough. Cover; let rise in a warm place for 1 to 1½ hours. Test by pressing finger into dough. If indentation remains, it is ready to use.
5. Preheat oven to 350°F. Punch dough down. Turn dough out onto a lightly floured surface and knead for 2 minutes. Roll out into a 20×12-inch rectangle, about ¼ inch thick. Spread remaining ¼ cup melted butter over dough. Sprinkle with remaining ¾ cup coconut sugar and cinnamon. Roll up rectangle, jelly-roll-style, starting from a long edge. Pinch dough to seal seam. Cut the dough log into 15 equal slices. Arrange slices, cut sides down, in a 13×9-inch baking pan.
6. Bake for 14 to 16 minutes or until slightly browned. Cool in pan on a wire rack for 10 minutes. Spread with frosting. Serve warm.

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Sugar-Free Frosting

1. In a small bowl, stir together allulose sugar replacement, butter and vanilla. Stir in enough milk to make a spreading consistency.