Place the cream cheese and butter in a food processor fitted with a steel blade, pulse several times to combine. Add the 1/2 cup brown rice flour, sweet rice flour, potato or tapioca starch, xanthan gum, baking powder, 1 tablespoon sugar and the salt, process until it forms a dough. Gather the dough into a ball, wrap with plastic wrap, flatten into a disk shape and put in the freezer for about 15 minutes. Alternately you can refrigerate for 2 hours or even longer.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
Lay a piece of plastic wrap (about 18 – 20 inches long) out on a work surface and sprinkle with a little brown rice flour. Sprinkle more brown rice flour on top of the dough, cover with another piece of plastic wrap and roll into a rectangle approximately 6 inches by 16 inches. Remove the top piece of plastic wrap and cut into eight 2 inch by 6 inch strips. Spread about 2 tablespoons of apricot butter on each strip; do not spread all the way to the edges of the dough. Roll the dough up and place on a prepared baking sheet. Sprinkle a little raw (or regular) sugar on top of each roll up. Bake for 20 minutes or until golden brown. Serve warm or at room temperature.