Orange Cinnamon Rolls

Orange Cinnamon Rolls
What You Will Need

Dough:

6 1/2 Tbs sugar
1 tsp salt
1 egg
the zest from 1 orange
3 1/2 cups flour
1 packet of yeast
1 1/4 cups buttermilk

Cream the butter, sugar and salt together. Add the egg and zest and beat until smooth. Mix in the flour, buttermilk and yeast and beat until the dough comes together, if you are using a mixer, switch now to the dough hook and knead for 10 minutes or until the dough becomes smooth and elastic. The dough should be wet and stick to the bottom of the bowl but not the sides. Add a little more flour or buttermilk to get the correct consistency. Oil, and medium bowl and add the dough turning to coat, cover with a kitchen towel and let rise for at least 2 hours or until doubled in size. At this point I left the dough out on the counter overnight and it was perfect in the morning. I suggest doing this if you are making these for breakfast!

Once the dough has risen, lightly flour your workspace and roll the dough into a rectangle about 14x12 and about 2/3 of an inch thick.

Make the Filling

1 cup sugar
1/2 cup brown sugar
2 Tbs butter melted
1 cup golden raisins
1 1/2 tsp cinnamon
the zest of 1 orange

In a small bowl combine the sugars, cinnamon and zest. 

Using a pastry brush, coat the dough with butter, sprinkle the sugar mixture evenly over the entire surface, then sprinkle the raisins over the entire surface. Roll the dough lengthwise into a cylinder. Cut the rolls using a sharp knife or a piece of thread to desired thickness. I made 8 thick buns.

Arrange in a buttered pie dish or other baking dish. Cover with kitchen towel and let rise for an hour or until double in size. Don't rush this step or your buns will be flat.

Once risen, bake for about 15-25 minutes at 375* until set and golden brown on top. Let cool and top generously with  glaze.

Vanilla Orange Glaze
What You Will Need

8 ounces of cream cheese
4 ounces of butter
1 1/2 cup powered sugar
1-3 Tbs milk
zest of 1 orange
juice of 1 orange
1 vanilla bean, split and scraped

cream the cream cheese and butter until smooth, mix in the sugar and zest and beat until smooth. Add in the scraped seeds of the vanilla bean and orange juice, slowly add milk until desired thickness. 

adapted from www.saltbird.com


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