When I was a kid, we always bought those Pillsbury cinnamon rolls in a can. Whenever I was given a choice, I always picked the cinnamon rolls and my dad always picked the orange rolls. I wasn't a fan of the orange version, but times (and my tastes) have changed, because I am gaga for these fluffy orange cinnamon rolls now.
They are soft and squishy, with just the right amount of orange flavor thanks to the addition of both orange zest and orange juice. The flavor is ten times better than the canned orange rolls. Plus they're both gluten free and dairy free. Homemade orange rolls are the perfect treat for Christmas morning, or any morning really 😉
These orange rolls use the same method as my gluten free cinnamon roll dough. If you need extra instruction, check out the cinnamon roll post for a full step by step video.
Ingredient Notes
These gluten free orange rolls require a few specialty ingredients to make the texture just right. You may be able to find them in your grocery store - I've had good luck at Ingles, Whole Foods, Publix and Wal-Mart. If not, there are links in the recipe card to order online.
- Gluten Free All Purpose Flour - I have only tested this recipe with King Arthur's gluten free all purpose flour. Make sure you're using their all purpose flour and not the baking mix - the boxes look very similar. This recipe will not work with a 1 to 1 flour blend.
- Whole Psyllium Husk - Psyllium husk is the ingredient that allows gluten free dough to be more easily handled, like wheat dough. It gels when mixed with liquid helping the dough to hold together for kneading and rolling. I use Anthony's brand of whole psyllium husk. If you use psyllium husk powder, you'll want to reduce the volume to 85% (1 ¾ tablespoon or 10 grams).
- Instant Yeast - I always use Instant Yeast with my gluten free bread dough (sometimes called bread machine yeast). It does not require activating before use. I usually use the Fleischmann's dough enhancer instant yeast, which rises a little quicker than regular instant yeast, but either type will work.
- Xanthan Gum - Xanthan gum is the ingredient that mimics gluten and it is an important addition to gluten free bread, which allows the dough to stretch instead of crumble. I have not tried this recipe with any substitutions.
- Baking Powder - Although baking powder isn't usually used in yeast breads, here I have added it to help give a softer, fluffier texture to the rolls.
- Fresh Orange Zest and Orange Juice - You will need 2-3 oranges for this recipe as the zest and juice are used in the dough, filling and icing for the fresh orange flavor.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use unsalted dairy butter in the same measure.
- Make it Egg Free / Vegan - Omit the single egg and replace the water with soy milk. You will need to increase the milk amount by 3 tablespoons to account for the missing egg. So that would be ¾ cup plus 2 tablespoons of soy milk.
- Make it Corn Free - If you don't want to use cornstarch to roll out the dough, I recommend either tapioca starch or arrowroot powder. Do not use extra flour or you will end up with dry rolls.
- Swap the Orange Icing - Use cream cheese frosting for a tangy sweet finish.
How to Make Orange Cinnamon Rolls
I really recommend using a stand mixer for this orange roll recipe, as gluten free dough starts out quite wet and sticky. With a stand mixer, all the kneading happens right in the bowl. The good news is these gluten free rolls are a little quicker to make than regular cinnamon rolls because there is no second rise time needed.
Before mixing your dough, spray a 9-inch square baking pan with non-stick cooking spray and set aside.
- STEP 1: Comine the gluten free flour, sugar, instant yeast, xanthan gum, baking powder and salt in the bowl of a stand mixer. Stir well to combined.
- STEP 2: Warm water to 115F. Add in the psyllium husk and stir together. Let it sit for 5 minutes to form a gel.
- STEP 3: Add the orange juice, egg, softened butter, and psyllium husk/water mixture to the bowl. Stir on low speed with the dough hook attachment until all of the dry ingredients are combined. You will need to scrape down the sides of the bowl a few times. Once it is combined, increase the speed to medium-low and let it mix for 5 full minutes.
- STEP 4: Sprinkle your work surface with cornstarch and turn the dough out onto the prepared surface. I like to use a piece of parchment paper for easy cleanup. Sprinkle a little bit of cornstarch on top of the dough and press it into a rectangle shape.
- STEP 5: Roll the dough out into a rectangle approximately 9 inches x 14 inches and ¼ inch thick.
- STEP 6: Spread the softened butter evenly over the surface of the dough with an offset spatula.
- STEP 7: Combine the brown sugar and cinnamon and sprinkle it over the butter. Then add the orange zest.
- STEP 8: Slice the dough into 9 equal strips on the long side and roll each one up and place it in the baking dish.
- STEP 9: Cover the pan with plastic wrap or aluminum foil and let the dough rise in a warm place to until doubled in size. This usually takes about 90 minutes.
- STEP 10: When there is 30 minutes left in the proofing time, preheat the oven. Once the dough has risen, remove the covering and bake in preheated oven for 35 minutes until golden brown. After you remove the rolls from the oven, prepare the orange glaze and pour it over the warm rolls.
Expert Tip
If you have an instant thermometer, you can check if the rolls are done by inserting it into the center roll. The temperature should read 185F when they are fully baked.
Storage
These sweet orange rolls are best served the same day they are made. If you do have leftovers, store them in an airtight container at room temperature. Reheat for 10-15 seconds in the microwave before serving.
More gluten free bread recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Orange Cinnamon Rolls
Equipment
- 9x9 Baking Pan
Ingredients
- ⅔ Cup Water
- 2 Tablespoons Psyllium Husk
- 2 Cups GF All Purpose Flour
- 2 Tablespoons Sugar
- 2 ¼ teaspoons Instant Yeast ¼ ounce package
- 1 ½ teaspoons Xanthan Gum
- ¾ teaspoon Baking Powder
- ¾ teaspoon Salt
- ½ Cup Orange Juice freshly squeezed
- 1 large Egg room temperature
- 5 Tablespoons Vegan Butter softened
- Cornstarch for rolling out dough
Filling:
- 3 Tablespoons Vegan Butter softened
- ½ Cup Light Brown Sugar
- 2 Tablespoons Orange Zest
- 1 Tablespoon Cinnamon
Icing:
- 1 Cup Powdered Sugar sifted
- 2 Tablespoons Orange Juice
Instructions
- Spray a 9x9 baking pan with non-stick cooking spray.
- Heat the water to 115 °F (46 °C) Stir in the psyllium husk and allow it to sit for 5 minutes.⅔ Cup Water, 2 Tablespoons Psyllium Husk
- Add the gluten free flour, sugar, instant yeast, xanthan gum, baking powder and salt to the bowl of a stand mixer. Stir the ingredients together until well mixed.2 Cups GF All Purpose Flour, 2 Tablespoons Sugar, 2 ¼ teaspoons Instant Yeast, 1 ½ teaspoons Xanthan Gum, ¾ teaspoon Baking Powder, ¾ teaspoon Salt
- Add the egg, softened butter, orange juice and water-psyllium mixture to the bowl.1 large Egg, 5 Tablespoons Vegan Butter, ½ Cup Orange Juice
- Stir with the hook attachment until all of the dry ingredients are incorporated. You will need to stop a few times to scrape down the bowl.
- Once the ingredients are combined, turn the mixer to medium low and mix it for 5 full minutes.
- Lightly dust your work surface with cornstarch. Turn the dough out onto your work surface. Sprinkle the top with a little cornstarch.Cornstarch for rolling out dough
- Pat the dough out (or use a rolling pin) into a rectangle measuring 9 inches x 14 inches and ¼ inch thick.
- Spread the softened butter for the filling evenly over the entire rectangle. Use your fingers or an offset spatula being careful not to tear the dough.3 Tablespoons Vegan Butter
- Combine the brown sugar and cinnamon together in a small bowl. Sprinkle it over the butter layer. Then sprinkle the orange zest over the cinnamon sugar. Pat the filling down with your hands so it sticks.½ Cup Light Brown Sugar, 2 Tablespoons Orange Zest, 1 Tablespoon Cinnamon
- Cut the dough into 9 equal strips. Roll up each strip individually and place it in the prepared baking pan.
- Cover the rolls with aluminum foil or plastic wrap and place in a warm area to rise until doubled in size. It will usually take about 90 minutes.
- When there is 20-30 minutes remaining in the proof time, preheat the oven to 350 °F (177 °C)
- Remove the covering from the rolls and bake them on the center rack of the preheated oven for 35-40 minutes or until the internal temperature reaches 185 °F (85 °C). If the tops get too dark, tent them with aluminum foil for the remaining bake time.
- Remove the rolls from the oven and allow them to cool in the pan while you prepare the icing.
- Combine the powdered sugar and orange juice in a small bowl. Pour oven the warm rolls and serve.1 Cup Powdered Sugar, 2 Tablespoons Orange Juice
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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