In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, granulated sugar, instant yeast, salt, and baking powder. Mix to evenly combine.

With the mixer running on low, slowly add the warm water, warm milk, eggs, and melted butter. Turn the speed up to medium and mix for 3 minutes until very smooth.

Use an oiled spatula to scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes.

In a small bowl, mix together the brown sugar and cinnamon.

Lightly grease a 9×13 baking dish with butter or cooking spray.

Turn out the dough onto a lightly floured surface and shape it into a ball. Sprinkle with a little flour, then roll the dough out into a 15×15-inch square.

Spread the melted butter for the filling over the dough. Sprinkle the cinnamon-sugar all over the dough.

Using a pizza cutter, cut the square into twelve 1.25-inch wide strips. Roll each dough strip up into a cinnamon roll. Place in the prepared baking dish.

Cover the pan with plastic wrap or a clean kitchen towel. Place in a relatively warm place and allow the rolls to rise for 45-60 minutes or until doubled in size.

Preheat the oven to 350F. Bake for 30-35 minutes, or until the rolls are slightly golden brown.

Set the rolls aside to cool for 15 minutes or until just slightly warm to the touch.

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the powdered sugar and vanilla until combined.

Using a knife or icing spatula, spread the icing over the warm rolls. Serve immediately and enjoy!

In a medium bowl, whisk together all of the glaze ingredients until well combined. Spread over the slightly warm rolls. Serve immediately and enjoy!