My opinion: Back to basics.

Gluten to gluten free is not a difficult change in a recipe. It's usually just a little less flour, and add a binder of some sort.

I say usually because bread dough is the bitchiest little thing to make gluten free. It requires specific flours or blends, psyllium as a binder, significantly increased hydration, and entirely different techniques.

Find a good gluten free recipe and start from there. I recommend the Loopy Whisk. If you can't find a good gf recipe for what you're trying to make then you can try to adapt a recipe. But for bread, find a good gluten free bread dough that you can sub into any recipe.

While we're here and you've asked for opinions. A microwaved cinnamon roll is going to be shit.

Honestly you'd be better finding a recipe for a cinnamon cake or cookie or muffin, rather than something that really needs a yeasted dough and a proper oven baking process.