Preheat oven 350 degrees.
In a medium mixing bowl combine, yeast, milk and 1 ½ tb granulated sugar and salt. Set aside for 10-15 minutes. Whisk the yolks, 1 cup of multi purpose flour, ¼ tsp xanthan gum and ½ cup granulated sugar. Cover with plastic wrap and place in a warm area for 1 hour. Add ½ cup multi purpose flour, ¼ tsp xanthan gum, 1/3 c sorghum flour, 1/3 c corn starch, 1/3 sweet rice flour to the yeast mixture. Mix thoroughly and add 1/3 c sorghum flour, and 1/3 cup sweet rice flour. The dough will be sticky, but let it rest and absorb the flours. In a bowl throughly mix the filling ingredients and set aside. Meanwhile make a space to roll out the dough. Lay down parchment paper, heavily dusted with mutli purpose flour. Add the olive oil to a mixing bowl and set aside. Coat your hands with flour and transfer the dough tot he parchment paper. Knead the dough for about 1 minute, adding flour to ensure it does not stick, then form a ball. Place the dough in the oiled bowl, cover with plastic wrap and allow the dough to rise in a warm area for 1 hour. Lay down more parchment paper and roll out the dough into a rectangle to about 22 inches in length. Spread the butter mixture on the dough leaving a 1 inch border at the top. Begin rolling the dough in a log. Cover and refrigerate for 30 minutes. Meanwhile butter 2- 8 inch baking pans and sprinkle with sugar in the raw. Remove the dough from the fridge and cut into 18 pieces. Add 9 slices to each pan. Brush with butter and bake for 45-50 minutes, rotating halfway through. Allow to cool in the pan and drizzle with icing.