These overnight cinnamon rolls are perfect for busy mornings. If you have a little bit of time the night before, you can easily stick these in the oven the next morning and forget about them until they are warm and gooey.
heat rice milk in a small saucepan until it gets bubbly
add butter to the milk and melt it
remove from heat and let cool until lukewarm
dissolve the yeast into milk and let sit for 10 min
in a stand mixer, combine milk mixture, egg substitute, gluten free flour, and salt
Once the dough has come together, turn out on a well floured cutting board and kneed in some extra flour until the dough is no longer sticky
Cover the dough with a damp towel and place it in a warm place for about an hour
Once the dough has risen, pat it down, and roll it out into a flat sheet (should be thin enough to roll, but not so thin that it falls apart)
brush the now flat pastry sheet with melted butter substitute and sprinkle brown sugar, cinnamon, and nutmeg on top
roll lengthwise into a big, long tube
cut into cinnamon rolls and place into a greased 13x9 baking pan
cover with plastic wrap and place in refrigerator over night (at least 6 hours)
take rolls out of the refrigerator and let them sit out while you preheat an oven to 375F
bake cinnamon rolls for 25-30 min or until golden brown
turn them over and dump them out of the pan as soon as possible so that all of the left over filling will run down onto the top of your rolls instead of making them carmelize into the pan
whisk together equal parts powdered sugar and rice milk, then add more powdered sugar as needed until icing is desired consistency
**rice milk takes longer than cows milk to bubble
**cracks will definitely happen because of all of the substitutions that you are using, don't worry the filling will fill them and you can smoosh the dough together as needed
**take the rolls out of the pan immediately unless you want to scrape the bottom half of the rolls out of the pan for half an hour