This gluten-free cinnamon rolls and cream cheese icing recipe, from the kitchen of recipe developer Jennine Rye who is herself gluten-free, is everything you could ever want from a cinnamon roll.

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Roll the dough out into a rectangle approximately 1cm/½in thick. The rectangle should be 30 x 45cm/12 x 8in long. For the filling, mix together the cream cheese, vanilla seeds and cinnamon in a bowl.

cinnamon, and a pinch of salt. In a large bowl using a hand mixer, beat heavy cream until stiff peaks form. In another large bowl, beat cream cheese and butter together until no lumps remain.