Gluten-free cinnamon rolls

Preparation

• Prepare the bun dough according to the "little buns" instructions.
• It's like making Finnish cinnamon rolls! Roll out the dough into a rectangular sheet. Spread the soft margarine on top of the dough. In a bowl, mix together the brown sugar and cinnamon. Sprinkle the mixture evenly over the dough. Roll the dough along the longer side into a roll. Don't roll too tightly, as the dough will rise!
• Cut buns about 2 fingers thick (about 3 cm). Grease the pan or line it with baking paper. Place the buns, round side up, in the baking dish, leaving plenty of space between the buns. Let the buns rise for 30 minutes under a cloth.
• Bake the raised buns in a 225°C oven for 15-20 minutes or until slightly golden on top. While the buns are in the oven prepare the icing. Mix cream cheese and vanilla extract into softened margarine with a food processor. Gradually add the powdered sugar. The frosting should be thick, as it will melt on top of the buns until runny.
• When the buns come out of the oven, lift a generous dollop of frosting onto the threads. Spread the icing so that it covers the threads all over. Don't lick the icing!