Cinnamon Rolls with Coconut Glaze - Bloomcooking

Ingredients

• ¾ cup plant-based milk, heated to 110ºF (43ºC) (180 g)
• 1 tsp brown sugar (5 g)
• 1 package active dry yeast (9 g)
• 2 ¼ cups gluten-free all-purpose flour (327 g)
• ⅓ cup brown sugar (67 g)
• 1 ½ Tbsp psyllium husk powder (17 g)
• 1 ½ tsp organic baking powder
• ½ tsp salt
• 4 Tbsp melted dairy-free butter, slightly cooled (57 g)
• 1 large egg, room temperature
• Zest of 1 orange (added to the dough for enhanced flavor)
• 4 Tbsp coconut oil, melted (57 g)
• ½ cup brown sugar (100 g)
• 1 Tbsp ground cinnamon (8 g)
• 1 can full-fat coconut milk (400 mL)
• 20 g coconut starch
• 1 Tbsp brown sugar (15 g)