Pumpkin Gluten-Free Cinnamon Rolls

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subheading: Gluten-free Pumpkin Cinnamon Rolls:

½ cup whole milk

3 tablespoons 1 teaspoon cane sugar, divided

2¼ teaspoons active dry yeast (1 ¼-ounce package - not instant)

1 cup (124g) tapioca starch/flour

½ cup 2 tablespoons (76g) gluten-free oat flour

1 cup 1 tablespoon (149g) millet flour

¾ cup 2 tablespoons (146g) sweet rice flour (such as Mochiko)

2 teaspoons xanthan gum

1 teaspoon baking powder

¾ teaspoon kosher salt

1½ teaspoon Simply Organic ground cinnamon

1 teaspoon Simply Organic ground nutmeg

1 teaspoon Simply Organic ground ginger

¼ teaspoon Simply Organic ground cloves

¾ cup 3 tablespoons pumpkin puree*

4½ tablespoons unsalted butter, melted and cooled

3 tablespoons light brown sugar

1 tablespoon apple cider vinegar

1 large egg

1 large egg white

subheading: Cinnamon Nutmeg Sugar Filling:

5 tablespoons unsalted butter, melted cooled and divided

½ cup packed dark or light brown sugar

2 tablespoons cane sugar

2 tablespoons Simply Organic ground cinnamon

½ teaspoon Simply Organic ground nutmeg

subheading: Cream Cheese Glaze:

3oz cream cheese, room temperature

1½ cups powdered sugar, sifted

1 to 1½ tablespoons whole milk

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