Turn on your oven to 200°F, and place 2 tablespoons of melted butter into your pan, then set aside.

Place a microwave-safe bowl over your scale and pour in the milk. Warm your milk up in the microwave for 30-40 seconds, give it a stir, and test to see if it's lukewarm. If it’s hot, it needs to be set aside to cool down. If it is lukewarm, stir in your yeast and 1 tablespoon of sugar, and set it on top of the preheating oven.

Place the bowl of your stand mixer onto the kitchen scale and measure out the King Arthur Flour, potato starch, Expandex, cane sugar, oil, baking powder, xanthan (or guar) gum, salt, and eggs (or applesauce).

Check your yeast mixture – if it has started to bubble and froth, you know it’s alive and well, and you can add it to the bowl of the stand mixer with the rest of the dough ingredients.

Using the paddle attachment of your stand mixture, turn the mixer on low (gradually working your way up to high), and continue to mix on high for about 1 minute.

Place a large sheet of parchment paper on your counter and spray it liberally with oil. Then, dump the dough on to the sprayed surface and give the top surface of the dough and your hands a spray of oil as well. Use your hands to press the dough out evenly into a rectangle that is 14 inches by 12 inches -- double-check with your measuring stick to make sure it is the correct size.

Spread the softened butter across the surface of the dough using a spatula, leaving about ½ of an inch around the edges without butter. Then, sprinkle on the brown sugar and cinnamon.

Using the parchment as your guide, carefully roll the dough relatively tight, making sure to end with the seam-side down. To make the dough a little easier to handle, sprinkle some potato starch on all sides.

With the large roll seam-side down, pull out your measuring stick again, and check to see if the roll is 14 inches. If it isn’t, press the ends in to make it the proper size. Using a knife and your ruler, measure and mark the roll every 1 ½ inches (this should give you 9 rolls). Using a sharp knife or floss, carefully cut the rolls at each mark.

Place the cut cinnamon rolls into the prepared pan, spacing them apart evenly. Brush the tops and sides of the rolls with 2 tablespoons of either milk or cream. Cover the pan with a kitchen towel, turn the oven off, and place the pan in the warm oven, leaving the door open a crack for 10 minutes. After 10 minutes, close the oven door and let the rolls continue to proof in the oven for another 25-30 minutes.

After the full 35-40 minutes, remove the pan from the oven and place it on a warm spot on top of the oven. Preheat the oven to 375°F and brush the rolls with the rest (2 tablespoons) of cream or milk. When the oven reaches 375°F, remove the towel and place the pan on the middle oven rack. Bake the rolls for 18-19 minutes if you want them to be gooey in the center, or for 20-22 minutes if you want them to be completely cooked through and have a bit of a firmer texture.

Allow the rolls to cool before serving. Then serve or store!