December 12, 2013

In the Kitchen: Orange Cinnamon Rolls


The last few years we've made cinnamon rolls for Christmas morning. It is a tradition I look forward to every year. We prep the dough the night before, and then let them finish rising while we open presents. We've never stuck to one recipe, mostly because every year someone comes out with a cinnamon roll even more tasty. This year I'm eyeing this orange cinnamon roll recipe. The tartness of the orange balances out the sweetness very well. Plus, it is about to be citrus season, and that is the only excuse I need. 

Orange Cinnamon Rolls 

Dough 
1 1/2 cups all purpose flour 
1 teaspoon instant dry yeast 
1/2 cup milk 
2 tablespoons butter, melted 
1/4 cup granulated sugar 
1/2 teaspoon salt 
zest of 1 orange 

Filling
1 tablespoon softened butter 
1/2 cup brown sugar 
zest of 1/2 an orange 
3/4 teaspoon cinnamon  

Icing
2 ounces softened cream cheese 
1 tablespoon softened butter 
2 tablespoon powdered sugar 
1/2 teaspoon vanilla extract 
splash or orange juice 

Place flour, sugar, salt, and orange zest in the bottom of a stand mixer with dough hook attached. In a separate bowl combine milk, cooled butter, and yeast. Stir milk mixture until yeast has dissolved. With mixer on, slowly pour milk mixture into flour. Keep the mixer on low and let dough need for 5 minutes. The dough will be sticky, but will form a tight ball around the dough hook. Remove dough from hook and place back in the bowl to rise. Wrap bowl with plastic wrap and let rise for 2 hours. 

Remove risen dough from bowl onto a well floured surface. Roll dough out into a 1/4 inch thick rectangle. Spread the softened butter over the dough leaving a 1/4 inch boarder. In a small bowl combine brown sugar, orange zest, and cinnamon. Spread the sugar mixture evenly over the butter dough, then slightly press it in with your fingers. Starting at the smaller in, begin to roll your bun. Using a serrated knife, cut your dough into six rolls. Place rolls in a greased cast iron skillet. Allow the rolls to rise overnight or at least 2 hours. 

In the morning, preheat the oven to 375 degrees. Bake for 20 minutes or until slightly golden. Allow rolls to cool for 5 minutes before icing. Serve warm. 


 
 


No comments:

Post a Comment

 

site design + development by kelly christine studio