Orange Cinnamon Rolls (with glaze)
I don't make these orange cinnamon rolls often because, frankly, I eat the whole pan, give or take. They're very soft and gooey, with that wonderful combination that is cinnamon and orange. They can be frozen.
Servings 16 rolls
Ingredients
For the dough:
- 2 ¼ teaspoons instant yeast if using actuve dry or fresh yeast see Notes below
- 2 ¼ cups cake flour
- 2 ¼ cups all-purpose flour
- ⅓ cup sugar
- ¾ cup milk
- 3 eggs at room temperature
- 6 tablespoons unsalted butter melted and lukewarm
- 1 teaspoon salt
For the filling:
- 1 cup unsalted butter at room temperature
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons orange zest or to taste
For the glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice depending on how thick you want it.
Instructions
- Combine 2 ¼ cups cake flour, 2 ¼ cups all-purpose flour, ⅓ cup sugar and 2 ¼ teaspoons instant yeast to the bowl of a stand mixer. If making them by hand, use a large bowl.
- Add ¾ cup milk, 3 eggs, 6 tablespoons unsalted butter, melted, and 1 teaspoon salt.
- Attach the dough hook and knead at medium-low speed for 1 or 2 minutes. Increase to medium speed and knead for 7-8 minutes more or until a dough forms. It will not separate completely from the bowl, and it will be barely sticky. If it’s too sticky add a few tablespoons of flour, one at a time, but not too many, kneading for about 30 seconds before deciding if it needs more. The dough will become supple after the first rise, so be careful with the extra flour.
- Transfer this dough to an oiled bowl, turn it over to coat it fully, cover the bowl with plastic wrap or a clean towel and let rise in a draft-free area until doubled in volume, about 2 hours.
- Gently turn the dough onto a clean counter and pat into a rectangle, about 16x12 inches (30x40cm), the long side parallel to the counter.
- Have the filling ingredients ready.
- Pat mounds with 1 cup unsalted butter, softened, all over the dough. Gently spread it to cover the entire surface. Be careful not to tear the dough.
- Mix 1 cup light brown sugar, 1 teaspoon ground cinnamon and 1 ½ teaspoons orange zest in a small bowl. Sprinkle it on top of the butter.
- Lift the longest edge closer to you, from one end to the other, and keep rolling, trying to tighten it as you do.
- Cut into 16 rolls by cutting the dough in half, then each piece in half again. Cut each of those pieces in half. You have 8 pieces. Cut each in half again. If you want to make 16 rolls (they will be larger), cut the long rope in half, then in thirds to make six pieces, and each piece in half again.
- Place in a greased, cover with a clean towel, and let it rise for 1 hour or until puffed. If making 16 rolls, an 8x11-inch pan will be better.
- Meanwhile, preheat the oven to 350ºF (180ºC).
- Bake for 20 to 25 minutes until golden, puffed, and baked through.
- Prepare the glaze by mixing 1 cup powdered sugar and 2 to 3 tablespoons orange juice until smooth.
- Drizzle over warm rolls and let dry before eating.
- It can be wrapped in plastic and foil and frozen for up to a month. Let thaw at room temperature. Reheat a few minutes before eating.
Notes
Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Flour: I use both cake and all-purpose flour for texture, but all-purpose flour works well.
Reheating frozen rolls: thaw them in the refrigerator overnight. Then reheat in the oven at a low temperature (around 300°F or 150°C) for 10-15 minutes. This helps restore their texture without compromising the flavor.
