The Fluffiest Gluten-Free Bunny Rolls

This recipe was a part of my Gluten Free Orange Rolls recipe. These were more like cinnamon rolls, and the cute bunny version was often missed. These fluffy gluten-free bunny rolls now have a separate recipe post, which is good because the directions to make these sweet orange bunnies are very different from a cinnamon roll!

If you love to bake, I have a lot of incredible gluten free bread and roll recipes for you to try!

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten-Free Flour Blend – I tested this blend with the flour blends listed above. If you try a different blend, it is important to verify you are using a flour blend that works with yeast. Often you have to look on the manufacturer’s website. Here is more information about what flour blends work in which recipes.
• Binder – If your blend doesn’t contain a binder, add 1 teaspoon of xanthan gum. Note: Steve’s Bread Blend has a different binder, so there is no need to add more.
• Sugar – Use cane sugar. You can swap coconut sugar, but your bunnies will be brown in color.
• Eggs – Use size large eggs.
• Butter – I recommend unsalted butter. I have also tested Smart Balance non-dairy butter.
• Orange Juice and Zest – Fresh is best!
• Yeast – I used active dry yeast. Rapid yeast should work, but I haven’t tested it in this specific recipe. Note: Red Star Platinum is NOT gluten free!
• Milk or Non-Dairy Milk – I tested both almond and oat milk in this recipe. Regular milk is also okay.
• Powdered Sugar – If your powdered sugar has lumps, sift the powdered sugar into the glaze ingredients.

Step 1: Use a digital scale  to measure or weigh your gluten free flour. Pour the flour into a large mixing bowl. Add the sugar and salt. Whisk to blend them. Although I like to mix my dough in a stand mixer, I recommend mixing the dry ingredients in a bowl. This will help ensure your dry ingredients are mixed thoroughly.

Step 2: Proof the active dry yeast in warm milk or plant-based milk. Do not use hot water. The milk should be no hotter than 110º F. Let it sit for 5-7 minutes until it is frothy. If it is cold in your house, the yeast can take longer to activate.

Step 3: Prepare the Wet Ingredients in the stand mixer. Add the yeast mixture, eggs, orange juice, and melted butter to a stand mixer. Use a paddle attachment. Turn the mixer on low and blend the wet ingredients until they are well mixed.

Step 4: Add the dry ingredients from the mixing bowl and and orange zest to the stand mixer bowl.

Step 5: Turn the mixer low and gradually increase the speed until your dough forms. Let the dough mix for 3-4 minutes.

Step 6: Remove the dough and put it onto a silicone mat. You do not need to dust the mat with flour using Steve’s blend. If you use Cup4Cup, you may need to dust the mat with flour.

🔑 Sandi says: You only get one good rise with gluten free dough. It is important to shape your dough into bunnies quickly and then let it rise. If you rise the dough and then shape it, your bunnies will not puff up.

Step 7: Divide the dough into 10 pieces (with a little left in reserve for the tails) with a dough scraper. Cut the dough into evenly sized pieces. Note: You can make more or fewer depending on how big you want your bunnies to be. Roll each piece into a long rope.

Step 8: Make the bunny’s body shape. Bring one side over the other side, making a circle with a twist at the top as shown in the photo.

Step 9: Twist the dough again and pinch the ears to a pointy shape.

Step 10: Roll a small piece of dough into a ball. Press it gently down in the circle area of the dough bunny. This will be the bunny tail. Place the rolls onto a parchment paper lined cookie sheet. Repeat this until you use all of the dough you had in reserve.

Step 11: Preheat the oven to 175º F and then turn the oven off. This will create the perfect warm environment to rise your rolls. Place a sheet of loose plastic wrap over the dough and place the baking sheet with the dough bunnies into the oven. Let the rolls rise with the oven door cracked opn for 45 minutes or until they double in size.

This photo shows you the before and after the rise so you can see the size increase. See below if you are making these gluten-free orange rolls rolled up like cinnamon rolls.

Step 12: Bake the bunny rolls. Preheat the oven to 350º F and set the oven rack to the middle of the oven. Bake the rolls for 22 to 25 minutes. You will know they are fully baked when they are slightly golden in color. Note: If you make larger or smaller bunnies, you will need to adjust your baking time.

Step 13: Part of what makes these bunny rolls taste like a Krispy Kreme Donut is the glaze that coats the orange bunny rolls. It seals in the roll’s fluffiness and adds more orange flavor. Add the glaze ingredients to a medium-sized mixing bowl. Use a whisk to whip it until it is smooth.

Step 14: Dip the bunnies in the glaze. Use a spoon to make sure all areas are coated. Hold the bunny over the glaze for a few seconds so the excess glaze can drip off. Carefully place each roll on a piece of parchment paper.

Frequently Asked Questions:

Storage and Freezing Tips:

Store any leftover bunnies in an airtight container. Gluten-free tends to spoil quicker, so if you don’t plan to finish the rolls within two days, I recommend freezing them.

Place the rolls in a freezer-safe zipper bag and squeeze out the excess air to freeze the rolls. Set them on the counter or pop one in the microwave oven for 25 to 30 seconds to thaw the rolls.