Gluten Free Orange Rolls

These soft and fluffy gluten free orange rolls are filled with a wonderful orange filling and topped with a simple orange glaze. They’re a great addition to any breakfast menu or brunch!

one orange roll on a monet plate

I’m a BIG fan of cinnamon rolls! My ultimate gluten free cinnamon rolls are so good, you won’t even know you’re eating gluten free. Thousands of you around the world have made them often because they are that good.

But why leave all the rolled up fun to cinnamon? There are other flavors that long to be included in one of the best breakfast treats all over the world. And orange is one of them. So I changed up my gluten free sweet rolls to make them full of orange flavor. Man, are they amazing!!

What You’ll Need to Make Gluten Free Orange Rolls

Orange rolls are made the very same way as cinnamon rolls with just a different filling and frosting. Once you have the magical dough in your fridge, you can put these rolls together in a matter of minutes. Here’s what you’ll need:

  • Gluten Free Cinnamon Roll Dough–I’ve written this recipe for only using half the dough because it makes 6 large rolls. There are so many other goodies that can be made with the other half. I won’t go into how to make the dough in this post as everything is in the cinnamon roll post.
  • Butter–for both the filling and the frosting/glaze.
  • Granulated sugar and powdered sugar–the first for the filling, the second for the frosting.
  • Orange juice and orange zest–using both the orange juice and the zest offers really bright orange flavor to the rolls.
baking pan full of six large orange rolls

Tips and Tricks for Making the Best Orange Rolls

  1. Roll the dough as tightly as possible. This will ensure that the orange rolls don’t unravel when proofing and baking.
  2. Don’t overcrowd the pan. Leave space between your rolls because as they rise and bake, they’ll get even bigger.
  3. Line the pan with parchment. This isn’t normal, but they’ll come out of the pan easier (they’re sticky).
  4. Allow them to cool for at least 15 minutes before adding the frosting. Otherwise, your frosting will disappear into the rolls.
unraveling a gluten free orange roll

Give your taste buds a break from cinnamon with these gluten free orange rolls. The citrusy rolls are perfect for warmer weather!

one orange roll on a monet plate

Gluten Free Orange Rolls

These soft and fluffy gluten free orange rolls are filled with a wonderful orange filling and topped with a simple orange glaze. They're a wonderful addition to any breakfast menu!
Print Recipe
CourseBreakfast
CuisineAmerican
KeywordGluten Free, orange rolls
Prep Time15 minutes
Cook Time25 minutes
Proofing Time1 hour
Servings6 large rolls
AuthorKim

Ingredients

  • ½ recipe Ultimate Gluten Free Cinnamon Rolls, dough only*

Filling

  • ½ cup plus 2 tbsp (125 g) granulated sugar
  • 2 tbsp (28 g) butter, melted
  • zest from one orange
  • 1-2 tbsp fresh orange juice, from zested orange

Frosting

  • 2 cups (250 g) powdered sugar
  • ¼ cup (57 g) butter, very soft
  • 1 tbsp orange zest
  • 1-2 tbsp fresh orange juice, from zested orange

Instructions

  • Make the dough according to the recipe instructions to the point of refrigerating it overnight. Remove half the dough* from the fridge and knead it on a well-floured surface until smooth.
  • Roll it out into a ¼-½ inch thick rectangle. Mix together the filling ingredients in a small bowl and spread this over the top of the dough. Roll up the dough from the long side, as tightly as possible, into a long cylinder. Cut out 6 equally sized rolls (about 2 inches thick).
  • Place in a baking pan lined with parchment or tin foil with about one inch of space between each. The parchment or foil keeps the rolls from sticking to the bottom of the pan. You could also heavily grease the pan before adding the rolls, but they still may stick.
  • Cover tightly with plastic wrap and allow to proof until doubled in size, 30 minutes to an hour, depending on your ambient temperature.
  • Preheat the oven to 350° F. Bake rolls until golden brown and puffed, about 25-30 minutes.
  • Cool for 15 minutes. Mix together the frosting ingredients in a small bowl and spoon over each roll. Spread to the edges of the rolls and serve.

Notes

*You can halve the recipe or do what I do and make the entire dough recipe and cut the dough in half.  Keep the other half in the fridge for another use (you’ll find many uses for this dough in my Breads and Breakfast recipe categories).  
**These rolls can be made ahead of time and refrigerated to the point right before baking.  Make them the night before, allow them to fully proof, and then place the pan in the fridge until the morning.  Preheat the oven and pull them straight from the fridge and into the oven.  They may take 5 minutes longer to bake if they’re coming from the fridge.  
***The rolls can also be frozen after allowing them to fully rise.  Make sure they are well wrapped, freeze the entire pan.  The night before you’re ready to bake them, remove them from the freezer and place them into the fridge.  Proceed as directed above.  
****Baked rolls can also be frozen.  I would not suggest keeping baked rolls in the fridge, however, as the fridge is very drying and will likely dry them out.  They can be kept on the counter, covered, and microwaved for 15-20 seconds to refresh and warm up.  



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