Side Pannel
Orange Cinnamon Morning Rolls
Orange Cinnamon Morning Rolls
- Recipe Submitted by maryjosh on 01/21/2019
Ingredients List
- Dough:
- 2 1/4 tsp instant or active dry yeast
- 1/4 cup warm water (110F)
- 1/4 cup white sugar
- 1/4 cup milk, at room temperature
- 1/4 cup butter, melted and cooled
- 1 1/2 Tbsp orange zest
- 1 tsp vanilla
- 1 large egg
- 2 + cups all-purpose flour
- 1/2 tsp salt
- Filling:
- 1/3 cup brown sugar
- 1 tsp cinnamon
- Glaze:
- 1/2 cup icing/confectioners sugar
- 1 Tbsp fresh orange juice
- 1/2 tsp orange zest
Directions
In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add yeast to warm water. Stir and let stand 5 minutes, until foamy. Add sugar, milk, cooled melted butter, orange rind and vanilla. Mix to combine. Mix in egg until combined. Add 1 cup flour and mix until smooth. Begin adding additional flour in 1/4 cup increments, until dough comes together. Add additional flour in 1 tablespoon increments until you have a smooth, moist dough.
Remove dough to a greased bowl. Cover and let stand until doubled, about 90 minutes.
Meanwhile, in a small bowl, stir together the brown sugar and cinnamon for the filling and set aside.
Line an 8 or 9-inch square baking pan with parchment paper and set aside.
Remove dough to a well-floured work surface. Roll in to a roughly 9 x 13-inch rectangle. Sprinkle filling mixture evenly over the dough. Starting at the 9-inch wide side, roll dough up jelly-roll style and pinch seam to seal. Your roll should be 9-inches wide. Using a serrated knife, cut roll in to nine 1-inch thick rolls. Arrange rolls in prepared baking pan, in to 3 rows of 3, allowing equal space between rolls and leaving space between the rolls and the edge of the pan (about an inch). Cover pan with greased plastic wrap and set to rise until doubled, about 45 minutes (rolls should have risen to pretty much fill the pan).
Preheat oven to 350 F. Remove plastic wrap and bake rolls in preheated oven for 20-25 minutes, or until golden and they sound hollow when tapped. (*If using 8-inch pan, rolls will take a bit longer. If top of rolls are browned before rolls are cooked, lightly cover top of pan with a sheet of aluminum foil to prevent further browning.) Cool rolls in pan for 5 minutes, then lift rolls out of pan using parchment paper edges.
Prepare glaze by combining all the glaze ingredients and mixing until smooth. Drizzle glaze over lightly warm or cooled rolls.
Remove dough to a greased bowl. Cover and let stand until doubled, about 90 minutes.
Meanwhile, in a small bowl, stir together the brown sugar and cinnamon for the filling and set aside.
Line an 8 or 9-inch square baking pan with parchment paper and set aside.
Remove dough to a well-floured work surface. Roll in to a roughly 9 x 13-inch rectangle. Sprinkle filling mixture evenly over the dough. Starting at the 9-inch wide side, roll dough up jelly-roll style and pinch seam to seal. Your roll should be 9-inches wide. Using a serrated knife, cut roll in to nine 1-inch thick rolls. Arrange rolls in prepared baking pan, in to 3 rows of 3, allowing equal space between rolls and leaving space between the rolls and the edge of the pan (about an inch). Cover pan with greased plastic wrap and set to rise until doubled, about 45 minutes (rolls should have risen to pretty much fill the pan).
Preheat oven to 350 F. Remove plastic wrap and bake rolls in preheated oven for 20-25 minutes, or until golden and they sound hollow when tapped. (*If using 8-inch pan, rolls will take a bit longer. If top of rolls are browned before rolls are cooked, lightly cover top of pan with a sheet of aluminum foil to prevent further browning.) Cool rolls in pan for 5 minutes, then lift rolls out of pan using parchment paper edges.
Prepare glaze by combining all the glaze ingredients and mixing until smooth. Drizzle glaze over lightly warm or cooled rolls.
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