Forming the Dough:

1. Feed your starter for a few days if using it directly from the fridge. Be sure to active enough for 1 and ½ cups.  
2. To a mixer fitted with a paddle attachment, add the active Caputo Gluten Free Sourdough Starter, milk, egg, sugar, vanilla, and 2 cups of Caputo Gluten Free Flour. Then add the butter. Mix to combine, then add the remaining flour. Mix for about 5 minutes. Allow the dough to rest in the mixing bowl for about 5 minutes to hydrate. 
3. Next, transfer the dough to a 12x16-inch sheet of parchment paper that has been sprayed with non-stick spray. Place another sheet of parchment on top and roll out the dough between the two sheets to about ¼ inch thick. Place the dough in the fridge for about 15 minutes. 

Filling & Resting:

1. In a small bowl, mix the filling ingredients until combined. 
2. Remove the dough from the fridge and remove the top piece of parchment. Using an offset spatula, spread the filling in an even layer over the dough. 
3. Using a knife or pizza cutter, cut 2–3 inch-wide strips widthwise, then roll them up and place them into a greased 9-inch pie dish in a single layer. You should have about 7–8 rolls. 
4. Cover and place in the fridge overnight. 

Baking, Glazing, & Topping:

1. The next day, remove from the fridge and allow to rise for 4–6 hours in a warm place. 
2. Preheat the oven to 350°F. 
3. Bake for 1 hour and 5 minutes- 10 minutes. Remove from the oven and, while still warm, brush with 4 tablespoons of melted butter. 
4. Combine the glaze ingredients in a separate bowl and top the cinnamon rolls while still warm. 
5. Serve warm and enjoy!