These soft and fluffy gluten free orange rolls are filled with a wonderful orange cinnamon filling and topped with a simple orange glaze. They're a wonderful addition to any breakfast menu!
¼cup (60ml)heavy cream, heated in microwave for 30 seconds(optional)
Instructions
Make the Dough
Combine all ingredients for dough in the bowl of a stand mixer and knead on medium to medium high for 5 minutes. Scrape dough into center of bowl, cover, and allow to proof until doubled in size, 2-3 hours. Refrigerate at least 6-8 hours, preferably overnight.
Make Filling
Combine all filling ingredients in a medium bowl and beat until a spreadable consistency. Set aside.
Assemble Rolls
Knead dough on lightly floured surface. Roll out into a ¼-½ inch thick (approximate 12 by 16-inch) rectangle. Spread filling over the dough, leaving a ½-inch border along the bottom edge. Roll up the dough from the long side, as tightly as possible, into a long cylinder. (If it's getting too warm, cut the log in half crosswise and freeze for 10-15 minutes). For smaller rolls, cut 16 1-inch thick rolls. For larger rolls, cut 8 3-inch thick rolls.
Place in a greased 9 by 13-inch baking pan with a little bit of room between each.
Cover tightly with plastic wrap and allow to proof until doubled in size, 30 minutes to an hour, depending on your ambient temperature. Towards the end of the proofing time, preheat the oven to 350° F.
Bake the Rolls
Before baking, if desired, pour ¼ cup (60ml) of heavy cream over the risen rolls. This will make for more gooey rolls. It is optional, but really does work.
Bake rolls for 25-30 minutes for smaller rolls, 35-40 minutes for larger rolls.
Make the Icing
While the rolls are baking, whisk all icing ingredients in a small bowl until smooth.
Ice Orange Rolls and Serve
Immediately upon removing from the oven, spread half of the icing over the rolls and allow it to seep into each roll. After 10-15 minutes, spread the rest of the icing over the rolls and serve.
Notes
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 before baking. Make sure the pan is well wrapped with one layer of plastic wrap and a layer of foil. The night before you're ready to bake them, remove them from the freezer and place them into the fridge. The next morning, remove the rolls from the fridge, allow them to proof, and bake 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.