Preheat the oven to 375 degrees Fahrenheit. Spray 6 cups in a muffin pan with cooking spray and set aside.

Combine dry ingredients: In a large mixing bowl, add the flour, 2 tablespoons of sugar, baking powder, baking soda, and salt. Whisk to combine.

Combine wet ingredients: In a separate, small bowl, melt 4 tablespoons of butter. In that same bowl, add the milk and apple cider vinegar. Stir to combine. 

Pour the wet ingredients into the dry ingredients and mix well until a consistent dough forms. Using clean hands, form the dough into a ball. 

Roll out dough: Lay a piece of parchment paper on your counter, and add GF flour to it. Add the ball of dough and sprinkle additional flour on top. Then, place a piece of parchment paper on top of the floured dough and roll it using a rolling pin. You will need a large rectangle or dough measuring approximately 8x14”. 

Melt the remaining 4 tablespoons of butter. Pour melted butter onto the dough, spreading it to evenly coat the surface.

Make the cinnamon layer: Combine the remaining 2 tablespoons of sugar, brown sugar and cinnamon in a small bowl. Sprinkle evenly over the surface of the buttered dough.

Cut the rolls: Starting with one of the short ends of the rectangle, use the parchment paper to help you roll the dough into a tight log. Pinch the ends shut and use a knife to slice the log into 6 even pieces. 

Bake: Place rolls into the prepared muffin pan and place in the preheated oven to bake for 13-15 minutes, until the tops of the rolls turn a light golden brown.

Make the frosting: In a separate bowl, add cream cheese and softened butter to the bowl of an electric mixer fitted with the whisk attachment. Whisk until creamy. Add vanilla, salt and powdered sugar, whisk again until combined. While the mixer is running, add 1 tablespoon of room temperature or warm milk at a time until desired frosting consistency is reached.

Serve: Spread the icing evenly over the top of the warm cinnamon rolls and enjoy!