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!
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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.