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An orange cinnamon roll served on a small dessert plate.
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Orange Cinnamon Rolls

These homemade orange cinnamon rolls feature fresh orange juice and zest for the brightest citrus flavor. They make the perfect gluten free breakfast treat for Christmas!
Prep Time: 45 minutes
Cook Time: 35 minutes
Proofing Time: 1 hour 30 minutes
Total Time: 2 hours 50 minutes
Servings: 9
Calories: 312 kcal

Ingredients

  • ⅔ Cup (151 g) Water
  • 2 Tablespoons (12 g) Psyllium Husk
  • 2 Cups (320 g) GF All Purpose Flour
  • 2 Tablespoons (25 g) Sugar
  • 2 ¼ teaspoons (8 g) Instant Yeast ¼ ounce package
  • 1 ½ teaspoons (4 g) Xanthan Gum
  • ¾ teaspoon Baking Powder
  • ¾ teaspoon Salt
  • ½ Cup (113 g) Orange Juice freshly squeezed
  • 1 large (50 g) Egg room temperature
  • 5 Tablespoons (70 g) Vegan Butter softened
  • Cornstarch for rolling out dough

Filling:

  • 3 Tablespoons (42 g) Vegan Butter softened
  • ½ Cup (106 g) Light Brown Sugar
  • 2 Tablespoons (26 g) Orange Zest
  • 1 Tablespoon Cinnamon

Icing:

  • 1 Cup (120 g) Powdered Sugar sifted
  • 2 Tablespoons (28 g) 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 (151 g) Water, 2 Tablespoons (12 g) 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 (320 g) GF All Purpose Flour, 2 Tablespoons (25 g) Sugar, 2 ¼ teaspoons (8 g) Instant Yeast, 1 ½ teaspoons (4 g) 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 (50 g) Egg, 5 Tablespoons (70 g) Vegan Butter, ½ Cup (113 g) 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 (42 g) 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 (106 g) Light Brown Sugar, 2 Tablespoons (26 g) 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 (120 g) Powdered Sugar, 2 Tablespoons (28 g) Orange Juice

Notes

STORAGE: Orange rolls are best when eaten the same day they are baked.  If you do have leftovers, store them in an airtight container at room temperature.  Reheat for 10-15 seconds in the microwave before eating.