Preheat oven to 200 degrees, when it is preheated turn it off.

Line baking dish with a thin layer of Earth Balance butter or a piece of parchment paper. Set aside.

Prepare filling and set aside. This can also be done while yeast is proofing if you have an extra bowl for your stand mixer.

Whisk togethr flours, starches, xanthan gum, baking powder, baking soda and salt. Set aside.

In separate cup measure the coconut milk and apple cider vinegar and stir together. Let sit for at least 5 minutes.

In small saucepan melt 1 stick of dairy free butter.

Add buttermilk and organic cane sugar to melted butter. Bring the temperature of mixture to 110 degrees fahrenheit.

Transfer butter, milk and sugar mixture to the bowl of stand mixer. Add the yeast, let it rest on top of the mixture. Do not stir it in. Cover the bowl with a towel and let yeast proof for 15 minutes.

In a small bowl add egg replacer mix. Add the 4 tbsp of warm water when the yeast is done proofing. Let the egg replacer mixture sit one minute to thicken.

Add egg replacer to the yeast mix and with dough hook attachment mix for 2 minutes on low.

Add half of the flour mix and continue mixing on low.

Add 2nd half of the flour mix and add the cold water slowly while mixing on low.

Dough will begin to form.

Form the dough the rest of the way by hand.

Divide dough into two balls.

Cut 4 pieces of parchment paper.

Dust 2 pieces with a little bit of brown rice flour.

Roll each dough ball in between the bottom floured piece of parchment paper and another clean piece on top.

Remove the top piece of parchment paper. Rub the paste on each flattened piece of dough. Spread it evenly between the two portions of dough.

Carefully begin rolling your cinnamon roll.

Carefully cut it into pieces with a long piece of unflavored dental floss.

Put each piece into the baking dish. And repeat steps for second portion of dough.

Cover with a piece of plastic wrap, covering every edge. Then cover with aluminum foil.

Place the baking dish into the "warmed" oven for 1 hour and a half to rise.

When the rise time has passed, remove baking dish from oven.

Preheat oven to 375 degrees fahrenheit.

Remove the plastic wrap and cover the rolls with only the aluminum foil.

Bake for 13 minutes covered and 12 uncovered.

Prepare icing to be ready when cinnamon rolls come out of the oven.

Once they are baked. Remove them from the oven and spread the icing over the top immediately.

Add more icing as desired.

Serve warm and enjoy!

In bowl of stand mixer with beater attachment cream 2 sticks of Earth Balance butter that is room temperature and very soft.

In separate small bowl whisk together brown sugar and cinnamon.

Add cinnamon sugar to creamed butter and mix on low.

Once a paste as formed remove from mixer and spoon paste into another bowl. Wash mixer bowl to be used to make the dough (or use a spare stand mixer bowl).

Set paste aside.

In bowl of stand mixer with beater attachment cream butter and cream cheese (both soft and at room temperature).

Add vanilla and powder sugar. Mix into icing. Set aside until rolls are baked.