***BEFORE YOU START*** It's VERY important to follow the instructions precisely in this recipe. No ingredient substitutions are recommended, and no other gluten-free flour blend will work for this recipe. 

First, Make The Dough:

• Combine Dry Ingredients. Add gluten-free flour, sugar, yeast, salt, and baking powder to a stand mixer and gently pulse on low speed with the paddle attachment to combine. (You must use a stand mixer as a handheld mixer is not strong enough and mixing by hand will not work well) 
• Add Wet Ingredients. With the mixer on LOW speed, gradually add warm milk, warm water, melted butter, and eggs, one at at time.
• Beat. Turn the mixer speed up to HIGH and mix the dough for 3 full minutes to allow the dough to fully blend. It will look VERY sticky and wet--more like thick, sticky cake batter than bread dough. This is normal!
• Cover & Chill. Use an oiled spatula to scrape down the edges of the bowl and form the dough into a ball. (Make sure to also scrape the bottom of the bowl to check for any unmixed spots!) Cover the bowl with plastic wrap and chill 20 minutes to make the dough easier to handle.

Make The Filling & Form Rolls:

• Combine Sugar & Zest

  . In a small bowl, combine 1 sugar with 2 Tablespoons orange zest. Rub the zest into the sugar with your fingers until fragrant and well-blended. This distributes the orange essential oils into the sugar, which gives your rolls a more vibrant citrus flavor.
• Roll Out. Lay down a sheet of parchment paper or very lightly flour your countertop. Transfer the dough from the bowl to your parchment or counter and cover with another sheet of parchment paper. Use a rolling pin to roll the dough out into a 15-inch square (15"x 15").
• Fill The Rolls. Spread Softened Butter over the 15-inch dough square in an even layer. The butter should be VERY soft so it's easily spreadable. If you can't get the butter soft enough, you can melt it and cool it slightly before spreading. Sprinkle the orange sugar mixture over the butter in an even layer.
• Form The Rolls. Use a sharp knife or pizza cutter to cut the dough into twelve (1.25-inch) strips. Roll each strip up to form a roll, starting at one end and tightly rolling to make a spiral as you go. Place rolls into a greased 9x13-inch pan.
• Cover & Rise. Then, cover the pan with plastic wrap and set in a warm place to rise 45-60 minutes. They'll look puffy but won't double in size at this point. Preheat the oven to 350 degrees as the orange rolls rise.
• Bake. Remove the plastic wrap from the pan, then bake orange rolls in preheated oven 30-35 minutes, or until golden brown on top. The interior of the dough should read at least 190-200 degrees F. Set rolls aside to cool for 15-20 minutes, while you make the glaze.

Make Orange Glaze:

• Combine. In a large bowl, combine powdered sugar, heavy cream, orange juice, vanilla, 1/2 teaspoon orange zest, and pinch salt. Whisk until very smooth. If you want thicker glaze, add more powdered sugar 1 Tablespoon at a time until you reach your desired consistency. For thinner glaze, add additional cream 1 teaspoon at a time until you reach your desired consistency.
• Glaze Rolls. Pour the glaze on top over the top of the orange rolls. Enjoy right away!
• Serve & Store. Enjoy right away. Store leftover orange rolls covered at room temperature 1-2 days, or freeze up to 2 months. (If serving with cream cheese frosting, store leftover orange rolls in the refrigerator.)

Or, Make Orange Cream Cheese Frosting:

• Combine. In a large bowl, combine cream cheese, butter, powdered sugar, orange zest, vanilla, and salt. Beat 1-2 minutes until smooth and fluffy.
• Frost. Let orange rolls cool 15-20 minutes, then add cream cheese frosting while they're still warm (but not piping hot!).
• Serve & Store. Enjoy right away or cover orange rolls and store in the refrigerator 1-2 days. Or, freeze up to 2 months.