Cinnamon Rolls

I am trying to make Cinnamon Rolls for DJ for Christmas. Here is what I have so far. And more hope for Christmas is to make a thicker frosting and really lather it on, so he does not notice .... :)

• 1 egg
• 1 1/3 cups water
• 1/4 cup melted butter (Use margarine)
  
• 1 teaspoon lemon juice
• 1 tablespoon liquid honey
• 3 to 4 cups Gluten Free All-Purpose Flour ( tapioca flour, rice flour, potato flour)

• 1 tablespoon xanthum gum
• 1 1/2 teaspoons powdered gelatine
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 4 tablespoons powdered milk
• 1 tablespoon dried yeast

Frosting

¼ cup margarine, softened
1 to 1 1/2 teaspoon vanilla
3 1/2 cups powdered sugar
3 to 6 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water. Add 1/2 teaspoon more of vanilla is desired.

Notes: Something in this tastes horrible. The smell and taste of the dough is really bad ... to me. I'd like to know which flour or ingredient causes this taste.

The dough was crumbly, but once I rolled it out, it was totally fine. Making the actual rolls was the most normal part.

Next time I want to grease my surface a little more and roll the dough out thinner. The dough does not rise much, so it might be best to go for a tall, thin walls approach like in a Cinnabon. Also, LOTS OR FROSTING AND LOTS OF BUTTER, SUGAR and CINNAMON inside might hide the taste.

Again, texture is not an issue with this recipe. It is taste. Maybe add more sugar and honey to the dough. Or maybe add a strong flavor like vanilla or banana squash to the dough. Also the dough did not have oil in it ... I'd like to try it with oil.