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Gluten-free Lemon Rolls

Recipe by The Pioneer Chicks
Prep Time 45 minutes
Cook Time 30 minutes
1 hour
Total Time 2 hours 15 minutes
Servings 6 large rolls
Author Alexa Lehr

Ingredients

  • 3/4 cup dairy-free milk beverage
  • 1/4 c. + 2 T. maple sugar or cane sugar
  • 1 T. active dry yeast
  • 1 large organic, pasture-raised egg room temperature
  • 2 T. organic, grass-fed butter, melted
  • 1/4 cup fresh lemon juice
  • 2 3/4 cup gfJules gluten-free breakfast flour
  • 1 tsp. sea salt
  • 12 tsp. dairy-free whipped cream for baking the rolls
  • King Arthur gluten-free all-purpose flour for shaping the rolls

Filling:

  • 4 T. organic, grass-fed butter, very soft
  • 3/4 cup maple sugar or cane sugar
  • 1 T. fresh lemon zest
  • 1 tsp. fresh lemon juice

Instructions

  • Juice and zest your lemons and set the lmeon juice and lemon zest aside to come to room temperature. Line a 7x11" or 8x8" pan with parchment paper.
  • Heat the dairy-free milk beverage with 2 T. of sugar over low heat until it reaches a temperature of 100-110℉. Remove the milk from the heat and mix in the yeast. Set it aside to proof.
  • In the bowl of a stand-mixer, place the remaining sugar, gluten-free flour, and salt. Whisk briefly to combine.
  • Add the egg and lemon juice. Once the yeast mixture has become bubbly, add that to the mixing bowl. Turn the mixer on low. Once the dough has become mixed, scrape down the sides of the mixer and then turn it on medium speed and mix for 2-3 minutes.
  • The dough should become smooth and stretchy. It will be sticky to the touch. Cut a piece of unbleached parchment paper that is about 17" long. Generously flour it with 2-3 T. of King Arthur gluten-free flour.
  • Sprinkle a tablespoon of King Arthur flour over the dough. Use a spatula to gently fold the flour into the dough until you can scrape the dough out onto the floured piece of parchment paper.
  • Generously flour your hands and begin to press the dough into a rectangle that is 9" tall and 17" long. Re-flour your hands as necessary and make sure there is always flour under the dough as you pat it out.
  • In a small mixing bowl, combine the filling ingredients. Mix together the very soft butter with the sugar, lemon zest, and lemon juice. You should have a thick paste.
  • Spread the filling paste onto the dough. A spoon and your fingers may be needed to get the paste spread over the entire rectangle. You can leave about 1" of the dough uncovered at one of the 9" ends so that the rolls seal off when they are rolled.
  • Use a pizza cutter to cut 6 strips that are 17" long. Roll each strip into a 'cinnamon roll'. You may have to use a knife to gently scrape the dough up as you roll it if it starts to stick a little. As you finish each roll, transfer it (swirl side up) to the parchment lined baking pan. These rolls will be very soft to work with, so be patient.
  • Cover the pan with a piece of plastic wrap and place it in a warm location for the rolls to proof. Let the rolls proof for 30-60 minutes. They should start to get puffy. **See Notes for overnight option.**
  • While the rolls are proofing, preheat the oven to 350°F. Once the rolls have proofed, remove the plastic wrap. Dollop about 2 tsp. of whipped cream on each roll and spread it on the tops and sides of each roll.
  • Cover the pan with parchment paper or aluminum foil and bake for 15 minutes. Remove the cover and bake for 10-15 more minutes. The rolls should be set but still soft.
  • Remove the rolls from the oven and allow them to cool for 15-20 minutes before serving or topping. Store leftover rolls in an airtight container for up to 5 days.

Notes

Overnight Option: Allow the rolls to proof for 30 minutes, then transfer the pan to the fridge. In the morning, take the rolls out of the fridge and leave them covered for 1 hour. Preheat the oven and bake the rolls as usual.