Preheat oven to 350 F or 176 C. Dust work surface with gluten-free flour. Roll out the pizza gluten-free dough in a rectangle or square shape. Brush on melted butter. Sprinkle on brown sugar and cinnamon.
Cut the dough into strips and carefully twist the dough from both ends. Roll the cinnamon roll dough into a circle (like a rollie pollie), after it has been twisted. Brush with egg wash OR melted butter to brown the top.
While baking, make the powdered sugar and vanilla glaze. Start with 1 teaspoon of water and stir. Only if it is too thick do you need to add more water. A thick glaze is preferred for this recipe.Glaze the knots once they are out of the oven.