1¼cupsGluten-free all-purpose flour (I use Cup4Cup)
1tablespoonsorange zest (from 1 orange)
¼cupsugar in the raw, or turbinado sugar
3 to 4tablespoonsorange juice
Heat oven to 350ºF with rack in the center.
Grease 10 cups of a standard 12-cup muffin tin with butter or cooking spray; set aside.
In a medium bowl combine the flour, baking powder and salt. Whisk to combine and set aside.
In a large mixing bowl cream together the sugar, shortening and eggs until well blended and smooth. In another bowl combined the orange zest, milk and vanilla.
Add the flour mixture alternately with the milk mixture to the blended sugar and eggs, beginning and ending with flour. Mix after each addition just until combined.
Divide batter between the 10 greased muffin tin cups. Sprinkle the muffins with the turbinado sugar. Bake until just done through (a toothpick inserted into the center comes out clean), 18 to 20 minutes.
Let muffins cool a few minutes in the pan, then remove to a wire rack. While still warm, make glaze.
Whisk together the confectioners' sugar and enough orange juice to make a smooth glaze. Dip warm muffins in the glaze, almost coating them all over. Set dipped muffins on a wire rack set over a baking pan to catch any drips. Let the muffins cool.
When glazed orange rolls are cool, you can serve or drizzle tops with more glaze and serve. Rolls will keep in an airtight container for up to 2 days.
These gluten-free orange rolls are baked as muffins and glazed with sweet icing. They are perfect for dinner, but so good you'll want them for dessert too.