Cinnamon Rolls with Coconut Glaze

Activate Yeast:

1. Combine the warm plant-based milk with the brown sugar in a bowl. Sprinkle the yeast over this mixture and allow it to sit until it becomes frothy, about 10 minutes.
   

2. Prepare the Dough:

1. In a large bowl, whisk together the gluten-free flour, brown sugar, psyllium husk, baking powder, salt, and orange zest. Add the yeast mixture, melted butter, and egg. Mix until the dough is evenly combined and slightly sticky.
   

3. First Rise:

1. Cover the dough and let it rise in a warm area until it doubles in size, roughly 1 hour.
   

4. Prepare Filling:

1. Stir together the brown sugar and cinnamon in a small bowl. Set aside.

5. Form the Rolls:

1. Roll out the dough on a parchment-lined surface that’s been lightly floured. Brush the dough with melted coconut oil, then sprinkle the sugar-cinnamon mixture evenly over the top. Roll up the dough tightly from one end and cut into 12 even slices. Place these slices in a greased baking dish.
   

6. Second Rise:

1. Allow the rolls to rise for an additional 30 minutes in a warm spot.
   

7. Make Glaze:

1. In a saucepan, combine the coconut milk, coconut starch, and brown sugar. Heat until thickened, stirring frequently.

8. Bake:

1. Preheat your oven to 350°F (175°C). Pour the glaze over the risen rolls. Bake for 25-30 minutes, or until the rolls are golden and cooked through.
   

9. Serve:

1. Let the rolls cool slightly before serving. Serve while slightly warm for the best taste.