Homemade Cinnamon Rolls with Orange Frosting
Flourish Block Print Napkinss
Rated 5.0 stars by 1 users Breakfast and Brunch Northern European 12 1 hour 5 minutes 25-30 minutes Orange you glad you made cinnamon rolls from scratch? I’m sure you guests will be... This mouth watering homemade cinnamon roll recipe has a delicious orange frosting perfect for any weekend breakfast or brunch gathering. It's a classic Swedish dish you won’t be able to resist! lollygag 4 ½ C. All Purpose Flour (Plus a little extra for rolling) 4 ½ Tsp. Rapid Rise Yeast ( Or 2 packets) ⅓ C. Granulated Sugar 1 Tsp. Salt 1 ½ C. Water 6 Tbsp. Unsalted Butter 1 Large Egg 3 Tbsp. Butter- very soft, almost melted ⅓ C. Granulated Sugar 2 ½ Tsp. Ground Cinnamon 2 ½ C. Powdered Confectioner’s Sugar 3 Tbsp. Very Soft Butter 2½ Tbsp. Fresh squeezed orange juice Zest of 1/2 Orange 1 Tsp. Pure Vanilla extract 3 Tbsp. Milk Combine 2 cups of flour, sugar, salt, and the dry yeast in the bowl of a stand mixer and combine on low until mixed well. Next place the water and butter in a microwave safe bowl and microwave on high in 15-20 second intervals until the water reaches 125 degrees F. (This should take about 4-5 rounds depending on your microwave.) Then, add the water butter mixture to your mixing bowl along with the egg and beat on medium speed until combined. Scrape down the sides of your bowl and slowly add another cup of flour. Mix until combined, then change to your dough hook attachment, and add the remaining flour 1/2 cup at a time until it forms a ball. Scoop the dough out onto a lightly floured surface and continue to knead until it is smooth and elastic with a spring back consistency. Cover with a damp cloth and let rest for about 10 minutes. Prepare your filling and set aside. Next, roll out your dough on a lightly floured surface to about 18” x 16” rectangle and about 1/4 “ thick. Heat your butter in the microwave until very soft and almost melted. Then, using a pastry brush, spread the butter all over the top of the dough cover almost to edges. Sprinkle your Cinnamon sugar filling evenly over the top of your buttered dough and roll up your dough by beginning at the long end of your dough and tightly rolling it up into a long log. Next, cut your dough into 12 equal pieces using a dough cutter or unflavored dental floss starting with the center and working your way out to the ends. Grease or line with parchment paper a 13” x 9” baking pan and place the rolls, cut side down into your pan (Usually 4 rows of 3 across.) Cover the pan with plastic wrap or a damp cloth and place in a warm place. ( I usually turn the oven on low -250 F. and place my pan on top of the stove.) Let rise for about 1 hour or until doubled in size. Preheat the oven to 350 degrees F. Brush the tops of rolls with a bit of melted leftover butter and bake on center rack for about 25-30 minutes or until lightly golden brown and dough is cooked. Remove from the oven and let cool for about 5 minutes, then transfer the rolls carefully to a cooling rack over a baking sheet and continue to let cool for another 10 -15 minutes while you prepare the frosting. Combine first 5 frosting ingredients into a small mixing bowl and combine with an electric mixer until smooth, then add the milk 1 Tbsp. at a time until the desired consistency is reached. Add more milk if needed. The frosting should be smooth but not too runny. Drizzle the frosting over the Cinnamon rolls evenly once slighly cooled. Serve warm or store in an airtight container on the counter for 1-2 days then transfer to the refrigerator until munch time! You can easily omit the orange from the frosting and sub with more milk for a classic Cinnamon roll recipe or use lemon juice and zest instead.Homemade Cinnamon Rolls with Orange Frosting
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