Nothing says comfort food like homemade cinnamon rolls. Whether you want to make the perfect weekend breakfast for your family, or you’re trying to brighten someone’s day with some warm, gooey, home-baked goodness, these cinnamon rolls with Wild Orange oil are just the ticket.
Pro tip: Make the dough tonight so they’ll be ready to pop in the oven in the morning!
Ingredients Rolls

• 1 cup milk
• ⅓ cup butter
• 2¼ teaspoons dry active yeast
• ⅔ cup white sugar
• 4½ cups flour
• 1 teaspoon salt
• 2 eggs

Filling

• ½ cup brown sugar
• 1½ tablespoons cinnamon
• ¼ cup butter

Glaze

• 3 tablespoons butter, softened
• ½ teaspoon vanilla extract
• 1–2 drops Wild Orange oil
• 1½ cups powdered sugar
• 2–3 tablespoons whipping cream or milk

Instructions

1. Heat the milk in a pan until it begins bubbling. Remove from heat and add butter. Stir until the butter melts.
2. When the milk is lukewarm, add yeast and allow to proof for 10 minutes.
3. Put sugar, 3 cups of flour, salt, and eggs into a mixer. Add in the yeast mixture. Mix thoroughly.
4. Add in the remaining flour until the dough is no longer sticky. Knead for 5 minutes, or until smooth and soft.
5. Oil a large bowl and place the dough in the bowl. Turn to coat the dough with oil. Cover with a cloth and let rise in a warm place until it’s double in size (about an hour).
6. Deflate the dough and put onto a floured surface. Roll out into a 12x14 rectangle and spread with softened butter.
7. Mix the brown sugar and cinnamon together. Sprinkle over the dough.
8. Roll up the dough into a log and cut into 12 pieces.
9. Line a 9x13 pan with parchment paper (or grease it). Place the rolled dough pieces into the pan and cover with plastic wrap. Place in the refrigerator overnight.
10. In the morning, remove from the refrigerator and set in a warm place to rise for an hour.
11. Once the dough has risen, bake at 350 °F for 25–30 minutes, or until golden brown.
12. Mix the butter, vanilla, Wild Orange essential oil, powdered sugar, and whipping cream together until smooth. Spread over warm rolls and enjoy.

If you are eating gluten and dairy free, I know that it's hard to find good bread and roll recipes. Well look no further!

These popovers are amazing. They are so light and flaky, and you don't even need butter.

• 1/3 cup Corn Starch
• 2/3 cup rice flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 cup water
• 1/2 cup dairy free butter
• 1 drop doTERRA Cardamom Essential Oil
• 4 room temperature eggs
• Chopped Chives - optional

Preheat oven to 450 degrees. Mix together the corn starch, rice flour, salt, pepper, garlic powder, and onion powder in bowl for a mixer. Set aside.

Boil the water and butter until the butter has melted. Add to the flour mixture along with Cardamom Essential Oil and blend with a mixer 2 minutes, scraping sides if necessary. Let cool for 10 minutes.

Mix the eggs in one at a time.

Pour into greased muffin tin dividing to make 12 popovers. Top with chives if using. Bake for 20 minutes. Do not open door. Turn oven down to 350 and bake for an additional 20 minutes. 

Remove from muffin tins and let cool a few minutes.

NOTE: When you top these with chives, it will reduce the height of the finished popovers slightly. Adding cheese is another option, but it reduces the rise quite a bit.

Optional: You can also add garlic or onion powder for an even more savory taste.

This batter is so fluffy you won't believe it's gluten free.
No corn in the batter, but add some whole corn and it's even better.

1/2 cup coconut flour
1/2 cup coconut oil, melted
4 eggs at room temperature, beaten
2 tablespoons unsweetened applesauce
2 tablespoons raw honey
1 drop Essential Oil of Choice (Lemon, Lime, Rosemary, Thyme, Cinnamon, Onguard, ...)
1/2 teaspoon baking soda
2 tsp. apple cider vinegar
3/4 - 1 cup thawed frozen corn (optional)

Mix coconut flour and oil until smooth. Add eggs and mix until smooth. Add remaining ingredients including corn if using and stir well. Place liners in muffin tins. Fill a good 3/4 full with batter. Bake for 20 minutes or until it springs back when lightly pressed. Serve warm with coconut oil. 

Note: You can use fresh corn, but you should blanch it first.

Same basic batter as the corn muffins. Great fluffy batter. Use whatever kind of berry you have on hand. I used thawed frozen cherries and fresh strawberries.

1/2 cup coconut flour
1/2 cup coconut oil, melted
4 eggs at room temperature, beaten
2 tablespoons unsweetened applesauce
2 tablespoons raw honey
1 drop Lemon or Lime Essential Oil
Optional: 1 drop Essential Oil of Choice (Cinnamon, Invigorating Blend, Protective Blend, ...)
1/2 teaspoon baking soda
2 tsp. apple cider vinegar
3/4 - 1 cup thawed or fresh berries of choice (cherries, strawberries, blueberries, ...)

Mix coconut flour and oil until smooth. Add eggs and mix until smooth. Add remaining ingredients and stir well. Place liners in muffin tins. Fill a good 3/4 full with batter. Bake for 20 minutes or until it springs back when lightly pressed. Serve warm with coconut oil. 

3 cups gluten free flour
1 1/2 cups sugar (I used coconut sugar)
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
4 eggs
2 cups pureed pumpkin one 16 ounce can)
1 cup melted coconut oil
3 drops doTERRA Wild Orange essential oil
3 drops doTERRA Cinnamon essential oil
1 drop doTERRA Clove essential oil
1 drop doTERRA Lemon essential oil

In a large mixing bowl, stir together all dry ingredients.  Stir together wet ingredients in a separate smaller mixing bowl.  Add wet ingredients to dry and mix well. If possible, let sit for an hour. (This is always a good practice with gluten free flours.) Spoon batter into paper lined muffin cups.  Bake in a 400° oven for 16-22 minutes or until the muffins are golden brown and a knife comes out clean.