1 packet quick rise yeast
½ cup warm water
Zest of one orange (you need a second orange for the filling & frosting)
½ cup orange juice (preferably fresh squeezed, but you can fill in with other orange juice if you don’t have enough)
2 tablespoons granulated sugar
½ teaspoon salt
2 tablespoons melted butter
2 ¼ cups 1-1 gluten free flour (I used Namaste perfect flour blend)
2 teaspoons baking powder
3 tablespoons melted butter
½ tablespoon orange juice
1 teaspoon orange zest
2 teaspoons cinnamon
¼ cup granulated sugar
1 ½ tablespoons orange juice
Remaining zest not used in filling
1 ½ cups powdered sugar
Dissolve yeast in warm water. Stir in sugar and let sit 1 minute. Add orange zest, orange juice, remaining sugar, salt, egg, melted butter, baking powder, and 1 cup flour. Beat with mixer on low until well blended, add the rest of the flour and beat until thoroughly mixed. Move dough to greased bowl and use rubber spatula to carefully make dough into a ball without squishing or compressing it. Dough will be sticky. Roll it over so the other side gets a bit of butter on it too.
Turn dough out onto floured parchment paper and sprinkle some flour on top. Use a rolling pin to carefully roll it into a rectangle without putting any more pressure on dough than necessary or squishing it any flatter than the final thickness. Keep it at least ¼ inch thick.
Mix melted butter for filling with orange juice and zest. Spread evenly over dough. Mix sugar and cinnamon together and sprinkle over the butter. Roll into cinnamon roll shape by rolling dough up across the long side, using the parchment paper to carefully roll it up a bit, then peel the paper back before rolling then next bit.
Grease the bottom of a 13 x 9 inch baking dish or line with parchment paper. Use a piece of thread to cut the dough into 1-inch pieces by placing middle of a length of thread under the dough and then crossing the two ends over the top and pulling them away from each other until the thread passes completely through the dough. That is how to neatly and evenly cut bread dough without squishing or smashing it. Shake or brush any excess flour off each roll before placing it in the pan. Cover it with a dish towel and let it rise in a warm place for about an hour.
Preheat oven to 375 degrees. Bake until golden brown, about 30-35 minutes
Beat all glaze ingredients together in small bowl. Add more powdered sugar or orange juice as necessary to reach desired consistency. Spread over hot rolls.
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Thanks. It’s hard to get a really good gluten-free yeast bread, but these turned out pretty well. The flavor is good and the dough is pretty light and fluffy for gluten free.