Pull-Apart Sticky Buns

• 1 ½ cups plus 1 tablespoon sorghum flour
• 1 cup tapioca flour 
• ¾ cup potato starch
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• ¼ cup sugar
• 1/3 cup water
• 1 cup buttermilk
• ¼ cup melted butter
• Gluten-free cooking spray
•  
• 2 cups light brown sugar
• ½ cup (1 stick) unsalted butter
• ¼ cup cinnamon
•  
• 8 ounces cream cheese
• 4 ounces sour cream
• 1/3 cup of sugar 
• 1 teaspoon vanilla extract

1. Make the dough: In the bowl of a standing mixer on low speed, mix together the sorghum flour, tapioca flour, potato starch, yeast, salt, baking soda, xanthan gum and sugar. Add the water and buttermilk; mix until incorporated. Add the melted butter and mix until the dough is smooth and slightly tacky, but not too wet to handle. On a generously flour-dusted work surface and using a rolling pin, roll the dough out into an 18-by-12-inch rectangle. 
2. Make the filling: Preheat the oven to 350° and grease an 8-inch baking pan with cooking spray. In a small bowl, combine the brown sugar, butter and cinnamon. Spread the mixture onto the rolled-out dough. Starting at the wider end, gently roll the dough, forming a log. Cut into 2-inch pieces and place in the prepared pan. Cover and let the dough rise in a warm area until almost doubled in size. Bake until golden, 25 to 30 minutes. Let cool slightly, then invert the sticky buns onto a serving dish.
3. Make the frosting: Meanwhile, in a medium bowl, combine the cream cheese, sour cream, sugar and vanilla. Smear the frosting on the warm sticky buns. 

NUTRITIONAL INFO

1 BUN (of 8):  CALORIES 698; FAT 30.6 g (sat 18.4 g, mono 8.4 g, poly 1.1 g); PROTEIN 7.0 g; CARBS 116.3 g; FIBER 4.2 g; CHOLEST 82.4 mg; IRON 3.5 mg; SODIUM 555 mg; CALCIUM 118 mg