Gluten-Free Made Simple - Cinnamon Rolls

Ready to bake some Cinnamon Rolls you're actually going to enjoy? These Cinnamon Rolls not only taste amazing and have incredible texture but they also have no rise time! These rolls can be mixed up and popped in the oven as soon as they are rolled. No planning ahead needed!
Ingredients:
Dough
2 + 1/2 cups 1:1 gluten-free baking flour, plus extra for rolling
2 + 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp sugar
1 tsp salt
1/2 cup butter, chilled & cut into 1/4" cubes
2 eggs
3/4 cup + 1 Tbsp buttermilk*
Filling
1/2 cup butter, room temperature
1 cup brown sugar
2 Tbsp cinnamon
Frosting
1/2 cup butter, room temperature
4 oz cream cheese, room temperature
1 + 1/2 cups powdered sugar
1/2 tsp salt
3/4 cup heavy cream
1 Tbsp vanilla
Directions:
Mix the flour, baking powder, baking soda, sugar & salt. Cut in butter (this is done using a pastry blender or can be done with a sturdy fork) until the mixture resembles small pebbles. In a separate bowl, whisk the eggs into the 3/4 cup buttermilk. Pour in the eggs & buttermilk into the flour mixture & until a soft dough forms.
Place the dough onto a large piece of plastic wrap (I suggest putting two pieces side by side, overlapping slightly in the center) sprinkled with flour. Sprinkle flour over the top of the dough & cover with another large piece of plastic wrap. Roll dough out to desired thickness, ~1/4" thick works well. Remove the top layer of plastic wrap.
Preheat the oven to 450°F. If you are using a cast iron skillet (#8 works well), put it in the oven to preheat as well. If not, use a 9x9 baking pan (this does not need to be preheated).
In a small bowl, mix together all the filling ingredients.
Evenly distribute the filling onto the dough. Starting from one edge, roll the dough into a log, removing the bottom plastic wrap as you roll.
Remove your cast iron from the oven & grease, or simply grease your pan if not using cast iron. Cut the rolls to your desired thickness, 1-2" thick & place them in the pan. Brush with the remaining buttermilk.
Bake for 18 min. - tops should just start to turn golden.
Cream together the butter & cream cheese. Mix in the powdered sugar & salt, then the cream & vanilla. Frost the rolls once they have cooled.
Notes:
If you don’t have buttermilk, you can easily make it by putting 1 Tbsp of lemon juice in a measuring cup & filling to 1 cup with milk. Mix & let sit for 5-`10 min. Then mix again before using. The dough may not be as fluffy if you just use regular milk & do not acidify with the lemon juice.
Flour blend used in this recipe: Pamela's 1:1 Gluten-Free Baking Flour. I did use Bob's Red Mill 1:1 Gluten-Free Flour blend for rolling.