Hi Samantha, the process described here is covered in this blog post. When par-baking cinnamon rolls like this you want to be sure that the rolls are fully-baked, but not quite fully browned, since they're just going to brown up a bit more when you return them to the oven. It may take a bit longer than 15 minutes to get there with the gluten-free rolls, so keep an eye on them and I would still recommend baking until the internal temperature is at least 200°F at this stage. Go ahead and brush them with melted butter when they come out of the oven, and then let them cool completely before wrapping them in plastic to prevent them from drying out. You can store them at room temperature overnight, and then return them to the oven briefly, just until warm. Brush with butter again, and let them cool down slightly before icing. If your rolls got brown enough during the first round of baking, you can tent them with foil for the reheat, to help them stay moist. 

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