Ingredients

• ½ cup Sugar, divided (120 g)
• 1 cup Water, warm (140 mL)
• 2 ¼ tsp Active Dry Yeast, from Gluten Free Pizza Crust Mix package (7 g)
• ¼ cup unsalted Butter, softened (56 g)
• 2 Eggs (100 g)
• 3 ¼ cups Gluten Free Pizza Crust Mix (454 g)
• White Rice Flour or Gluten Free 1-to-1 Baking Flour (as needed for dusting)

• ¼ cup unsalted Butter, melted (56 g)
• ½ cup Brown Sugar (110 g)
• 2 tsp Ground Cinnamon

• 2 Tbsp unsalted Butter, melted (30 g)
• 2 Tbsp Brewed Coffee (30 mL)
• ½ tsp Vanilla Extract
• 2 cups Powdered Sugar (220 g)

Instructions

1. Add 1 tablespoon of the sugar to warm water in a small bowl. Sprinkle yeast packet from Gluten Free Pizza Crust Mix on top of water and let sit for 5 minutes.
2. In a large bowl, cream together butter and remaining sugar. Add eggs, one at a time, making sure to blend in completely. Add yeast mixture to the butter/egg mixture and blend. Finally, add pizza crust mix; blend for 2 minutes.
3. Dust a 24-inch long sheet of parchment paper with gluten free flour. With wet fingers, pat dough into a rectangular shape. Sprinkle the top of the dough with flour, cover with another sheet of parchment paper and gently roll out into a 12 x 20-inch rectangle.
4. Brush dough with melted butter from edge to edge. Combine cinnamon and sugar and sprinkle mixture over the dough from edge to edge.
5. Butter an 8-inch skillet or cake pan.
6. Slice the dough horizontally into six equal 2-inch wide strips. Starting from the bottom right, roll the first strip up from right to left into a spiral. Take the first completed roll and place it on top of the next strip, aligning the ends. Continue rolling right to left, building the spiral. Continue with the remaining strips until you have a giant cinnamon roll.
7. Transfer the giant cinnamon roll to the prepared pan. Cover and let proof for 40 minutes. The roll will rise and become fuller, but will not double in size. While the cinnamon roll rises, preheat oven to 375ºF.
8. Bake for the cinnamon roll for 42-45 minutes, until golden.
9. Whisk together glaze ingredients and pour over the warm cinnamon roll. Cool slightly, then slice into wedges to serve.