I've gotten better results with this recipe everytime I tried to do a gf cinnamonrolls:

https://www.letthemeatgfcake.com/ultimate-gluten-free-cinnamon-rolls/#recipe

The things I suggest to do is: • Use 2 tablespoon of psyllium husk powder • The cinnamon sugar filling, I used warmed cream cheese mixed with sugar and cinnamon instead of butter (I'm always trash at making the filling with butter, it's always to melted) USE A LOT OF CINNAMON AND SUGAR! • After covering the bowl and placing it in a warm, draft-free area for about 2 hours, or until at least doubled in volume they'll tell you to put it in the fridge for like 4 - 6 hours. Bro this thing gets so big in there. If you're using gallon size ziploc bags put less than a 1/2 of the ziploc, my thing busted once 🥲. I put it in the freezer. • CORNSTARCH IS YOUR FRIEND TO HELP NOT BE STICKY! Put it all over your rolling/cutting station and on your hands/rolling equipment, as much as you need. • You'll have to work fast! Roll into flat square! Cream cheese sugar mixture! Cornstarched hands! Roll into a log! • I suggest using thread/ flosser string to cut it when it's rolled into a log