Gluten-Free Cinnamon Rolls with Coconut Glaze

Activate the yeast by combining 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.

Prepare the dough by whisking together the gluten-free flour, brown sugar, psyllium husk, baking powder, salt, and orange zest in a large mixing bowl. Add the yeast mixture from earlier, melted butter, and egg. Mix until the dough is evenly combined and slightly sticky.

Cover the dough and let it rise in a warm area for roughly one hour.

While the dough is rising, prepare the filling by stirring together the brown sugar and cinnamon in a small bowl. Set this filling mixture aside.

Once the dough has risen, form the rolls by rolling 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.

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

Preheat your oven to 350°F (175°C).

Make the glaze by combining the coconut milk, coconut starch, and brown sugar in a small sauce pot. Heat until thickened, stirring frequently. Remove from the heat, and once the mixture has slightly cooled, stir in a few drops of Orange blossom water (this is an optional specialty ingredient).

Bake for 25-30 minutes, or until the rolls are golden and cooked through.

Pour the coconut glaze on the rolls, and allow them to cool slightly before serving them while they are still warm!