The quest has finally come to an end: I made cinnamon rolls for the first time in over five years, and they were delightful.  I couldn't find a safe recipe until now.

Here are the two recipes I found:
https://www.forkandbeans.com/2014/03/13/best-gluten-free-vegan-cinnamon-roll/ (uses yeast)
and
https://www.forkandbeans.com/2013/03/04/yeast-free-cinnamon-rolls/ (no yeast)

We couldn't find yeast on our last grocery trip, so I tried the second recipe and it was a huge success.  I look forward to trying the version with yeast once stores aren't so barren.  The filling was a bit too sugary for us, so we may use less sugar and more cinnamon next time.

The flour mix I used was:
1 cup brown rice flour
1 cup millet flour
½ cup cornstarch
½ cup chickpea flour

It seems to be my go-to 'all-purpose' flour mix lately, and hasn't failed me yet.  The flavour isn't as mild as I would like, but I'm happy to have a flour mix that works.  I can work on refining the taste later.  Quinoa flour also works in place of the chickpea flour, and it's a bit milder in some recipes... but I don't have any at the moment.

Let the emotional baking continue... (though I will stick to more wholesome recipes)