Orange Breakfast Rolls

My Mamma loves orange-flavored foods, and so for Mother's Day I decided to try and make from scratch some Orange Breakfast Rolls for her. I knew what I wanted them to taste like-- those ooey-gooey, super-sweet, cinnamon rolls from a can with that yummy orange icing slathered on top... but I didn't know how to make them. Especially gluten-free!

So, after a couple of days of thumbing our stash of cookbooks, and reading numerous recipes online, I combined a few recipes, crossed my fingers, and gave it a try.

And, boy, did they turn out fine! So Mamma will get to have her Orange Breakfast Rolls after all. And she won't have to worry about what all is in them, either.

Do be forewarned, though-- this recipe uses nearly a whole jar of orange peel! But it's worth it. Trust me.

Orange Breakfast Rolls
Makes about 15 rolls.


Orange Roll Dough:
2 cups warm milk (needs to be 110 degrees)
2 large eggs, at room temperature
2/3 cup salted butter, melted
1 tsp. salt
1/2 cup sugar
2 1/2 tsp. active dry yeast
1 Tbsp. orange peel
1 tsp. orange extract
4 1/2 cups Better Batter gluten-free flour*

Orange Filling:
1/2 cup butter, very soft but not melted
1 tbsp. cinnamon
1 cup sugar
2 Tbsp. orange peel

Orange Sugar:
1/4 cup sugar
2 tsp. orange peel

Orange Frosting:
4 Tbsp. butter
2 Tbsp. milk
2 Tbsp. orange peel
1 1/2 tsp. orange extract
2 cups powdered sugar

Directions:

Mix all of the dough ingredients in your mixer on high speed for three minutes. Set aside and cover with plastic wrap and lay a bread cloth over the plastic. Let sit in a warm place for about an hour, or until doubled in size.

Lay out a 16x24 inch rectangle of plastic wrap. Lightly flour the plastic and turn dough out onto it. Sprinkle a little flour over the top of the dough, then roll dough out into a 16x20 inch rectangle.

Combine sugar and orange peel. For the filling, spread the butter evenly over the dough, then sprinkle evenly with the cinnamon, sugar, and orange peel. Roll up dough and cut into rolls, should make about 12 to 15. Roll each breakfast roll in the Orange Sugar. Place in a lightly greased 9x13 inch baking dish. Cover and let rise in a warm place about 45 minutes, or until doubled.

Preheat your oven to 400 degrees. While oven is preheating, mix all of your Frosting ingredients until well blended and smooth. Bake the rolls in the preheated oven about 20 minutes, or until golden brown. Spread frosting on tops of rolls while warm out of the oven.

*I used Better Batter gluten-free flour, but any gluten-free all purpose baking flour should work fine.