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!

Ingredients

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

Instructions

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.