Prepare the Dough:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the gluten-free bread mix, instant yeast, granulated sugar, baking powder, and salt. Mix briefly to combine.
• Add the warm water, melted butter, and apple cider vinegar to the dry ingredients. Mix on medium-high speed for about 5 minutes until the dough is smooth and slightly sticky.
• Shape the dough into a rectangle, wrap it in parchment paper, and refrigerate for 30 minutes to make it easier to handle.

Prepare the Filling:

• In a small bowl, mix together the softened butter, light brown sugar, and ground cinnamon until a smooth paste forms. Set aside.

Assemble the Cinnamon Roll Wreath:

• Place the chilled dough on a piece of parchment paper lightly dusted with gluten-free flour. Using your hands or a rolling pin, gently press or roll the dough into a rectangle approximately 12×18 inches.
• Evenly spread the cinnamon-sugar filling over the dough, leaving a small border around the edges.
• Starting from one of the longer edges, carefully roll the dough into a tight log.
• Using unflavored dental floss or a sharp knife, cut the log into 1-inch thick slices.
• On a parchment-lined baking sheet, arrange the slices in a circular pattern, slightly overlapping each roll to form a wreath shape. Optionally, place a small oven-safe bowl or ramekin in the center to maintain the wreath’s shape during baking.

Proof the Dough:

• Preheat your oven to its lowest setting, then turn it off to create a warm environment.
• Place the baking sheet with the assembled wreath into the warm oven. Allow the dough to rise for about 1 hour, or until it has puffed up and increased in size by approximately 40%.

Bake:

• Remove the baking sheet from the oven and preheat the oven to 350°F (175°C).
• Once preheated, bake the cinnamon roll wreath for 25-30 minutes, or until the rolls are golden brown and cooked through.
• Remove from the oven and let it cool slightly on a wire rack.

Prepare the Frosting:

• In a medium bowl, beat the softened cream cheese until smooth.
• Add the sifted powdered sugar and vanilla bean paste, mixing until well combined.
• If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.

Frost and Serve:

• Spread the vanilla bean cream cheese frosting over the warm cinnamon roll wreath.
• Serve warm and enjoy!