Favorite Orange Rolls made in a mixer!

I'm always looking for ways to cut corners, simplify my baking, but retain the taste and flavors.  This method of making orange rolls does just that!  Instead of needing to mix things in a bowl like my original recipe for orange rolls (though we like those, too) -- these can be made in a mixer.  Similarly to my cinnamon rolls in a mixer, the dough is a little stickier, so you'll want to use wet hands and a wet knife when cutting and placing on the pan to rise.  These freeze perfectly, too, so you can freeze leftovers for orange rolls anytime! Enjoy!

Fresh gluten-free orange rolls, piped with cream cheese frosting just out of the oven, so the frosting melts into them. Yum!

Gluten Free Favorite Orange Rolls in a mixer!

Makes ~24-30

Preheat oven to 350 F.  Line two cookie sheets with parchment paper or silicon baking liner.

In a mixer combine: (It's important to mix dry ingredients first in gluten-free cooking to avoid clumps)
2 cups brown rice flour
1 cup sorghum flour (or an additional cup of brown rice flour, but I prefer to add a little sorghum flour for natural sweetness)
3/4 cup arrowroot starch (or cornstarch)
1/2 cup sugar
1/4 cup tapioca starch/flour
1/4 cup potato starch
1 Tbsp xanthan gum
4 tsp rapid-rise/quick yeast
1 1/2 tsp salt

Add and mix in gently, then increase speed and mix on medium speed for 4 minutes, scraping occasionally:
1/2 cup butter, softened
1/2 cup water, room temperature
1/2 cup orange juice
1/2 cup milk
3 eggs

While your dough is mixing, prepare filling:
1/4 cup butter, melted
3/4 cup sugar
2 - 3 Tbsp fresh orange juice
zest of one large orange

Line two large sheets of plastic wrap side by side on the counter, overlapping a bit.   2-3 foot long pieces work well.  Spoon out large scoops of the dough and place along the middle of the plastic wrap. Pull out another two large sheets of slightly overlapping plastic wrap to cover the dough.  

You’ll then flatten/roll out the dough between the sheets of plastic wrap. You want a rectangle between 12" x 20" and 20" x 36".  It just depends on what size you want your rolls. I tend to make a larger rectangle and slice thinner rolls so we have more rolls to go round!  Carefully peel off the top layer of plastic wrap.  Spread the orange filling evenly over the top of the dough.

A larger rectangle of orange roll dough with filling spread out before rolling up the dough.

Roll up the dough, using the plastic wrap to help.  Slice carefully. I like to dip my serrated knife in water between each slice and dip my fingers in water regularly to avoid sticking.  Slice ~1" thick slices and place on parchment-lined baking sheets.

Using a wet knife and hands makes clean cuts and avoids dough sticking.

Cut rolls, ready to rise. 

Let rolls rise uncovered in a warm location for ~30-40 minutes, until nicely puffed.  Bake at 350 F for 17-20 minutes, until light golden brown.  

Orange rolls after rising, ready to bake.

Orange rolls, fresh from the oven.  You don't want them any darker than these here.  I'd almost say aim for a little less brown than these. 

Remove from oven and place sheets on cooling racks.  Top rolls with frosting either while hot (and it melts into the rolls) or once cooled, for a slightly neater look.

Cream Cheese Frosting

Mix together:
3 oz cream cheese, softened
2 Tbsp butter, softened/melted
1/2 tsp vanilla
2 1/2 cup powdered sugar
1 tsp zest from orange
fresh orange juice, to desired thickness/consistency

Put frosting in a ziploc bag to pipe on top of the rolls OR spread with a knife or back of a spoon.

Frosting piped onto orange rolls when hot out of the oven, so the frosting melts into them.  This is my favorite method to use.

Gluten Free Orange Rolls Recipe by Successfully Gluten Free!