Orange Cinnamon Rolls
INGREDIENTS
FOR THE DOUGH
3 tbsp. warm water
1 pkg active dry yeast
1/2 cup sugar
5 – 5 1/2 cups unbleached all-purpose flour
1 tbsp. fresh orange zest, finely grated
2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1 tbsp. candied ginger, chopped
1/2 tsp. nutmeg
1 cup warm milk (105-115°F)
2 tsp. vanilla
6 tbsp. unsalted butter, softened
3 large eggs, at room temperature. To save time, put eggs in a bowl of warm, not hot, water for 10 minutes. They must be room temperature all the way through.
FOR THE FILLING
2/3 cup unsalted butter, softened
1 cup sugar
1 tbsp. fresh orange zest, finely grated
FOR THE GLAZE1/2 cup sugar
5 – 5 1/2 cups unbleached all-purpose flour
1 tbsp. fresh orange zest, finely grated
2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1 tbsp. candied ginger, chopped
1/2 tsp. nutmeg
1 cup warm milk (105-115°F)
2 tsp. vanilla
6 tbsp. unsalted butter, softened
3 large eggs, at room temperature. To save time, put eggs in a bowl of warm, not hot, water for 10 minutes. They must be room temperature all the way through.
FOR THE FILLING
2/3 cup unsalted butter, softened
1 cup sugar
1 tbsp. fresh orange zest, finely grated
1/4 cup unsalted butter, softened
1/4 cup cream cheese, softened
1/4 cup cream cheese, softened
juice of half an orange
1/2 tsp. vanilla
1/2 tsp. vanilla
1 lb. powdered sugar
DIRECTIONS
FOR THE DOUGH
Stir together warm water, yeast and 1 tsp. sugar in mixer bowl fitted with kneading attachment. Let stand until foamy, about 6 minutes.
Combine four cups flour with orange zest, salt and spices in a separate bowl; mix well.
FOR THE DOUGH
Stir together warm water, yeast and 1 tsp. sugar in mixer bowl fitted with kneading attachment. Let stand until foamy, about 6 minutes.
Combine four cups flour with orange zest, salt and spices in a separate bowl; mix well.
To yeast mixture, add milk, vanilla, butter, and remaining 1/2 cup sugar. Mix on medium speed until combined. Beat in three eggs, one at a time, then add flour mixture and mix until combined.
Mix on medium-low speed, adding more flour until a smooth but slightly sticky dough forms. Transfer dough to floured counter and knead by hand until smooth and elastic about three minutes. Dough will still be sticky. Form dough into a ball and transfer to a large buttered bowl, turning to coat with butter.
Cover bowl with kitchen towel and let dough rise until doubled in bulk, two hours.
Mix on medium-low speed, adding more flour until a smooth but slightly sticky dough forms. Transfer dough to floured counter and knead by hand until smooth and elastic about three minutes. Dough will still be sticky. Form dough into a ball and transfer to a large buttered bowl, turning to coat with butter.
Cover bowl with kitchen towel and let dough rise until doubled in bulk, two hours.
FOR THE FILLING
Mix butter, sugar and orange zest together in bowl. Set aside.
Turn out dough onto work surface and knead several times to remove air. Roll out into a rectangle and spread with filling. Roll up like a jelly roll, and slice. Place cut side down on greased baking sheet.
Cover loosely with kitchen towel and let dough rise 1 to 1 1/4 hours.
Turn out dough onto work surface and knead several times to remove air. Roll out into a rectangle and spread with filling. Roll up like a jelly roll, and slice. Place cut side down on greased baking sheet.
Cover loosely with kitchen towel and let dough rise 1 to 1 1/4 hours.
Preheat oven to 375°F and place oven rack in the center position. Bake 15 to 20 minutes. Transfer rolls to a rack and cool, at least 15 minutes. Frost with orange glaze and serve warm.
FOR THE GLAZE
Mix butter, cream cheese, orange juice and vanilla together. Add one cup powdered sugar at a time until desired consistency is reached.
Source: Adapted from: Marye Audet for Baking Delights
Mix butter, cream cheese, orange juice and vanilla together. Add one cup powdered sugar at a time until desired consistency is reached.
Source: Adapted from: Marye Audet for Baking Delights
