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orange rolls

It’s the first day of #brunchweek! Please check out my sponsor post to read all of the amazing sponsors we have, and to check out all of the amazing prizes available for the rafflecopter. Thank you to Terri and Christie for all the work you’ve done organizing this year’s brunch week! For my first post I wanted to make a gluten free variety of a classic breakfast dish: orange rolls.


When I was a kid we would go to my grandparents’ house and have cinnamon or orange rolls for breakfast. Since going gluten free, that habit died away (mainly due to the lack of convenience of those pop and bake rolls) but in recent years I’ve experimented with making gluten free rolls. I’ve tried flaky pastry dough before, but those don’t really hold up well against a sugary filling, so I’ve switched to using a yeast based dough. I hope you try these out, and thank you to Dixie Crystals and Red Star Yeast, two of our sponsors. I loved using their products as part of this dish!

Dixie Crystals







Red Star Yeast








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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Gluten Free Orange Rolls #BrunchWeek


  • Dough
  • 2 cups 2% milk
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 package active dry yeast
  • 2 cups sweet white rice flour
  • 1 cup potato starch
  • 1/2 cup almond flour
  • 1/2 cup tapioca starch
  • 1 tsp guar gum
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Orange Filling
  • 6 tbsp butter, melted
  • 6 tbsp orange marmalade
  • 1 cup light brown sugar
  • Frosting
  • 2 oranges
  • 4 cups powdered sugar
  • 3 tbsp butter, melted
  • 1/3 cup 2% milk


  1. In a saucepan, warm the milk, sugar, and oil over low heat until the sugar is dissolved. Remove the milk from the heat and add the yeast, flours, starches, gum, powder, soda, and salt. Cover with a damp towel and place in a warm place for an hour.
  2. Roll the dough out into a rectangle with about 1/3 inch thickness. Spread the butter, sugar, and marmalade over top the dough. Roll into a log and cut into 1/2 inch thick rolls. Place into greased pans and cover with a damp towel and let rise for 40 minutes.
  3. Preheat the oven to 375F and bake for 20 minutes.
  4. Zest and juice the oranges, then add the zest and juice to a large bowl. Whisk with the sugar, butter, and milk until well combined, then pour over the fresh, warm rolls.
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