First, make the dough. In the bowl of a stand mixer fitted with the paddle attachment, add the gluten free bread flour, sugar, baking powder, yeast, and sea salt. Stir to combine.

Then, add in the warm water, milk, egg, and melted butter. Mix for 2 minutes or until a thick sticky dough is formed. Spray a spatula with nonstick spray and scrape the dough on the sides of the bowl to the bottom. Cover with plastic wrap. Chill in the fridge for 30 minutes.

After 30 minutes, remove the bowl from the fridge. Lightly flour a large cutting board and a rolling pin. Place the ball of dough in the middle. Gently roll out into a big rectangle that is approximately 6 inches by 12 inches long.

Make the filling. Combine brown sugar, cinnamon, and ginger in a bowl. Spoon the melted butter all over the dough. Sprinkle the brown sugar mixture on top.

Use a pizza cutter to cut long strips of dough that are 1 inch wide. This will make 6 long strips of dough. Carefully roll up each strip into a cinnamon roll. Place in a generously sprayed baking dish.

Once all 6 rolls are placed in the baking dish, place a kitchen towel on top. Place in the oven with the oven light on for 1 hour (the oven will be turned OFF at this point).

After 1 hour, the rolls will have grown slightly in size. Remove from the oven and remove the towel. Preheat the oven to 350 degrees Fahrenheit. Once preheated, bake for 30 to 32 minutes, or until the edges are lightly golden and the mixture is bubbly.

While the cinnamon rolls are baking, make the cream cheese frosting. Combine the powdered sugar, butter, vanilla and cream cheese in a bowl. Use an electric mixer or stand mixer to beat until creamy.

Finally, remove the cinnamon rolls from the oven. Immediately top with the cream cheese frosting and serve!