Original recipe by Tiffany Howard, of Oh Honey Bakes.

Gluten free?! Yes. Delicious?... YES.



  • ⅔ cup whole milk

  • 1 tablespoon unsalted butter

  • ¼ cup granulated sugar

  • 1 packet (2¼ teaspoons) instant yeast

  • ½ cup (83 grams) potato starch

  • ½ cup (80 grams) brown rice flour

  • ¼ cup (29 grams) almond flour, finely ground if you can find it

  • ¼ cup (34 grams) tapioca starch, plus more for patting out and rolling the dough

  • 1 teaspoon ginger

  • pinch cloves

  • ½ teaspoon baking soda

  • 1½ teaspoons xanthan gum

  • 2½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 large egg, at room temperature

  • ¼ cup vegetable oil

  • ½ teaspoon vanilla


  • 6 tablespoons very soft unsalted butter

  • ¼ cup (50 grams) granulated sugar

  • ¼ cup (50 grams) brown sugar

  • 2 teaspoons cinnamon

  • 1 teaspoon ginger

  • ¼ teaspoon nutmeg, preferably freshly grated


  • ¼ cup unsalted butter, softened

  • 2 tablespoons cream cheese, softened

  • ¾ - 1 cup powdered sugar

  • ½ teaspoon vanilla extract

  • pinch of salt

  • 3-4 tablespoons candied citrus syrup, optional

  • milk as needed


For the dough

  1. Combine the milk, butter, and sugar in a small saucepan and heat to 110-115 degrees, or about the temperature of warm bathwater. Mix in the yeast and set aside to prove and cool.

  2. In a large mixing bowl, whisk the dry ingredients together well.

  3. In a small bowl, combine the egg, oil, vanilla and yeast mixture, then pour into the dry ingredients and beat for 1 min 30 seconds. Cover the bowl and refridgerate for about 15 minutes.

  4. Prepare your work surface. Lay out a couple sheets of overlapping plastic wrap and dust thouroughly with tapioca starch. Place a small bowl of water for your hands nearby. Use a spatula to scrape the dough onto your work surface, then wet your hands and pat the dough out to about a 12 x 9 rectangle.

For the filling

  1. Combine the sugars and spices for the filling. Gently spread the butter over the surface of the dough, then sprinkle with the sugar and spice mixture, leaving a ½ inch border around the perimeter of the dough. If you made candied kumquats, I'd chop them up into ¼ inch sized pieces and sprinkle them in here, too. This is the slightly tricky part, but with some patience and a good bit of tapioca starch it'll all come together.

  2. Pick up one long end of plastic wrap and use it to guide the dough as you slowly roll it up. If it become sticky or won't separate easily, pat it with some tapioca starch and use your fingers to gently pull the dough off the plastic wrap. If at any point the dough becomes really difficult, pop it in the fridge for 5-10 minutes to help firm it up. Once it is rolled up completely, use a serrated knife rubbed with a bit of tapioca starch to cut the dough into 8 sections and place them in a buttered, floured pan or cast iron (my preference). There's quite a lot of filling in these, don't stress it if some falls out during the process. Cover the pan with plastic wrap and either let the rolls rise in a warm place for about an hour or put them in the fridge to be baked the next morning.

  3. When you're ready to bake, preheat your oven to 350 degrees. If your rolls have been refrigerated, allow them to come to room temperature for about 30 minutes before baking. Bake for 30 minutes, then check for doneness. The rolls should be golden brown and bubbly, and if you have an instant-read thermometer it should read around 190 degrees. When they're done, allow them to cool slightly while you prepare the glaze.

For the glaze

  1. Beat the butter and cream cheese together until smooth, then slowly add the powdered sugar, beating to combine. Add the vanilla and the salt and mix well. If you're using the citrus syrup, add a couple tablespoons at a time and taste, adding more if you'd like. If the glaze is too thick, add a little milk until it's a pourable consistency. Drizzle over the rolls and serve warm.

May 05, 2021 — Matt Cavallaro