• Turn oven on 'proof' setting, or set oven to 175° F.
• In a microwave safe bowl, combine butter and milk and heat for about 1 minute to 1 minute 30 seconds until the butter is melted and the temperature is 105-110 degrees F. Stir in psyllium husk, sugar, and yeast and allow to sit for 5 minutes. Add egg and stir until combined.
• In a stand mixer (or large mixing bowl if mixing by hand), sift together gluten free flour blend, gum (if not in blend), salt and milk powder.
• Pour the milk mixture into the flour blend and mix on medium speed for 2-3 minutes. Scrap the dough from the edges of the bowl to form a ball in the center. Cover the bowl in plastic wrap and place inside the oven that is set to 'proof'. If you set your oven to 175° F, turn the oven off and place the bowl inside the warm oven. Allow the dough to rise for 20-30 minutes. Once risen, the dough will look puffier than when you put it in the oven, but may not double in size which is ok. **If the outside temperature is warm, you can cover the bowl and place in a warm location besides the oven.
• If the bowl was placed in the oven, remove from oven. Preheat your oven to 375° F and grab a standard-sized muffin tin. You'll create about 8-9 buns.
• Very lightly coat a silicone mat (or parchment paper, or a clean countertop) with gluten free flour. 2-3 Tbs should be enough. Also make sure to lightly coat your rolling pin with flour in case your dough is sticky.
• Place the dough on the mat and roll out to about 12 x 16 inches rectangle.
• Pour melted butter over the dough, making sure to gently brush the butter to the edges using a pastry brush. Sprinkle with cinnamon and brown sugar evenly over the top of the butter.
• Taking the short edge of the dough, fold ⅓ of the dough over itself. Fold the opposite ⅓ side dough on top of this.
  
• You should have two 12 inch edges that are closed.
  
• Rotate the dough by 90° so you can easily make cuts in the dough. Using a knife or bench scraper, make 1 inch cut. The long edges of the strip will have two layers of filling, and the top and bottom will be closed.
  
• Using your knife or bench scraper, make a cut half way up the strip, stopping ½ inch from the top.
  
• Gently twist these two strands around each other being careful not to tear the dough. Take each end of the strand and wrap them together, forming the bottom of the bun. Basically, the middle of the strip will now be the top of the bun.
  
• Place this bun inside a 4x4 inch square parchment paper, lightly greased muffin tin, or baking cup and place inside muffin tin. Repeat this with remaining dough, you should get about 8-9 buns in total. Allow the buns to sit for 10-15 minutes to rise a little before baking.
  
• Bake for 18-20 minutes, or until tops are golden brown. Remove from oven and allow to cool for 10-15 minutes before icing.

Icing:

• Combine powdered sugar, vanilla, and 2 Tbs of heavy cream with a whisk. Combine until powdered sugar is dissolved. Keep adding 1 Tbs of heavy cream at a time until you reach the desired consistency of the icing. Pour the icing over the twisted cinnamon buns and serve.
• Store any leftovers in an air-tight container.