Orange Cinnamon Sweet Rolls

Orange Cinnamon Sweet Rolls

I love making sweet rolls when the weather starts turning chilly.  There’s just something about a hot cup of tea with a warm sweet roll fresh out of the oven that makes all seem well with the world.  The sweet smell of oranges as they bake will chase away any cold weather blahs.  The sweet buttery filling in these orange rolls and that pop of orange zest in the icing, make it near impossible not to smile when you take that first bite! I like to make these the day before and pop them in the oven first thing in the morning.

Orange Cinnamon Sweet Rolls

Dough

1/4 cup warm water, 110 degrees

2 teaspoons instant yeast

1 cup milk

4 3/4 cups all-purpose flour

1/2 cup + 2 tablespoons sugar

1 egg, beaten

1 teaspoon salt

1/2 cup butter, melted

Dissolve the yeast and 1/2 teaspoon sugar in the ¼ cup of lukewarm water and set aside.

In a large mixing bowl, combine the flour, sugar, and the salt.  Add the beaten egg, the milk and melted butter and mix with a mixer until smooth.

Next, remove the dough and knead it by hand for 10 minutes, or with your mixer equipped with the dough hook for 5 minutes. The dough should be smooth and supple. Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 to 2 hours or until puffy.

Orange Cinnamon Filling

1/2 cup softened butter

1 cup sugar

1 tablespoon ground cinnamon

2 tablespoons freshly squeezed orange juice

Grated orange zest from 2 large oranges (save ½ teaspoon for glaze)

While the dough is rising, make the filling.  In a small bowl combine the softened butter with the sugar until blended.  Add in the orange juice and the orange zest.  Remember to save ½ teaspoon of the zest for your glaze.  Set filling aside.

Transfer the dough to a lightly oiled work surface. Pat and then roll the dough into a 16 x 12 -inch rectangle. Spread the orange filling evenly over the dough, leaving a 1-inch bare edge along one long side. Sprinkle top with cinnamon.

Starting with a long edge, roll the dough into a long log. Do not roll too tightly or the centers will pop up. You want a nice roll that is not too tight but not too lose.  Once you have your roll, brush the seamed edge with water and pull it up over the log, pinching it to seal.  Turn your roll seam side down.

Using a long serrated knife, cut the dough at one and a half inch pieces to make 12 rolls. Or you can use dental floss to loop around the log and get a nice clean cut.

Transfer the rolls to lightly greased or parchment-lined baking sheet, leaving about 1-inch between each roll.  I like to put mine in a round baking dish and let them touch.  Brush the sides of each roll with melted butter to make them easier to pull apart after they're baked. Cover the rolls with lightly greased plastic wrap, and set them aside to rise for about 90 minutes.  Preheat the oven to 350 degrees when ready to bake.

Bake at 350 for 30 to 35 minutes, or until golden brown. Remove them from the oven, and allow them to cool slightly, as you prepare the frosting.

Orange Glaze

1 1/2 cups powdered sugar

3 tablespoons freshly squeezed orange juice from about 1 orange

1/2 teaspoon grated orange zest

Mix the softened butter with the sugar and orange juice.  Add in the ½ teaspoon of reserved orange zest and mix until smooth.  Glaze your lightly cooled rolls. Enjoy!

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