Soft & Yeasty Gluten Free Orange Rolls
These soft and yeasty gluten free orange rolls are pillowy and packed with citrus flavor. They have a fluffy texture close to cinnamon rolls, but with a fun hint of orange. We use a special blend of gluten free flours to get the perfect texture then fill them with a luscious and fresh filling and finish them with a delicate orange glaze and zest. They are great for breakfast, lunch, or if you're craving something sweet.
Servings: 14 rolls
Calories: 510kcal
Cost: 15
Ingredients
Dry ingredients
- 1 cup brown rice flour
- 1 cup white sticky rice flour sweet rice flour
- 1 cup tapioca flour or tapioca starch – same thing!
- 1 cup potato starch
- ½ cup arrowroot powder
- 3 teaspoons xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1 teaspoon gelatin
Yeast mixture
- 1 tablespoon rapid rise active dry yeast
- 1 tablespoon sugar
- 1 cup warm milk or 1 cup water + 3 tablespoons buttermilk powder
Wet ingredients
- 2 eggs
- 1 teaspoon apple cider vinegar
- ½ cup coconut oil
- ½ cup butter
- 2 tablespoons ground/milled chia
- ½ cup warm water
Orange filling
- ⅓ cup butter softened
- ⅓ cup granulated sugar
- 2 tablespoons orange zest
Orange glaze
- ⅓ cup orange juice
- 2 cups powdered sugar
- 1 tablespoon orange zest
Instructions
The dough
- In a small bowl, mix 2 tablespoons milled chia and ½ cup warm water, let soak for 2 minutes.
- In a separate bowl, dissolve yeast and 1 tablespoon sugar in warm milk (or water + buttermilk powder). Let it sit for a few minutes until foamy.
- Using a stand mixer with a paddle attachment, combine all of the dry ingredients (flours, starches, xanthan gum, baking powder, salt, sugar, and gelatin).
- In another bowl, whisk together the chia mixture, yeast mixture, eggs, coconut oil, butter, and apple cider vinegar.
- Slowly add the wet mixture to the dry ingredients in the stand mixer, then blend until well combined and a dough is formed.
- Mix in the zest of one orange to the dough before rolling it out.
Shaping the Orange Knots
- Roll the dough into a large rectangle on floured surface or sheet of parchment paper.
- Spread the softened butter, granulated sugar, and orange zest over the dough until it's evenly covered.
- Cut the dough into strips/ropes that are about 1 inch wide.
- Roll each strip into a long cylinder shape and tie it into a loose knot (like a pretzel but in a real knot shape).
- Place the knots onto a greased baking sheet and let them rise for 1 hour in a warm place (100°F or bread setting).
Bake
- Preheat the oven to 400°F.
- Bake the knots for 8 minutes, or until lightly golden and cooked through.
The Orange Glaze
- In a small bowl, whisk together orange juice and powdered sugar until combined and smooth.
- Stir in 1 tablespoon orange zest.
Glaze and serve
- Once the knots are out of the oven, brush or drizzle the orange glaze over warm knots.
- Let sit for a few minutes to absorb the glaze. Best enjoyed warm!
Notes
Storing and Freezing
How to store: If you happen to have leftovers, you can keep them in an airtight container or ziplock bag at room temp for up to two days. They will also keep in the fridge for up to 5 days. How to freeze: Once the knots have cooled completely, you can place them in a freezer safe container or ziplock bag and freeze for up to three months. Reheat and add more orange zest before serving.What’s the best way to reheat gluten free orange rolls?
Pop these knots in the microwave for 15-30 seconds or warm them in the oven at 300 degrees F to make them soft again. Fun Tip: You can also make these lemon rolls by using lemons instead of oranges!Nutrition
Serving: 1roll | Calories: 510kcal | Carbohydrates: 79g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 297mg | Potassium: 281mg | Fiber: 3g | Sugar: 39g | Vitamin A: 418IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 1mg