Orange Glazed Cinnamon Rolls
Legally, I can't say that these Orange Glazed Cinnamon Rolls will fix your life, but they're so amazingly delicious that I'd say it's worth it to at least try!
Servings: 12 Cinnamon Rolls
Calories: 545kcal
Equipment
- Rolling Pin
- 1 9x13-Inch Baking Dish Or two 7x11-inch Baking Dishes
- Parchment Paper
- Plastic Wrap
Ingredients
Cinnamon Roll Dough
- 1 ¼ Cups Whole Milk Warmed to 90 - 100°F
- 2 ¼ teaspoon Active Dry Yeast
- 2 Tablespoons Honey
- 4 ½ Cups Bread Flour
- 1 ½ teaspoon Fine Sea Salt
- 2 Eggs Beaten
- 1 Tablespoon Vanilla Extract
- ½ Cup Unsalted Butter Softened - Plus more for greasing
- ¼ Cup Heavy Cream For in between cinnamon rolls before baking
Cinnamon Filling
- ½ Cup Unsalted Butter Softened
- 1 Cup Light Brown Sugar Packed
- 3 Tablespoons Ground Cinnamon
- ¼ teaspoon Fine Sea Salt
Orange Glaze
- 2 ½ Cups Powdered Sugar
- 1 Tablespoon Orange Zest Zest from 1 Orange
- 2 Tablespoons Fresh Squeezed Orange Juice Juice from about ½ an orange
- 2 Tablespoons Heavy Cream
- ¼ teaspoon Fine Sea Salt
Instructions
Cinnamon Roll Dough
- Add the milk and honey to a small sauce pan and heat to 90 - 100℉ over medium high heat, stirring occasionally to ensure the honey is dissolved. Remove from the heat and whisk in the yeast and allow to bloom for 5 to 10 minutes.
- While the yeast is blooming, whisk together the bread flour and fine sea salt in the bowl of a stand mixer with the dough hook attached.
- Add the yeast mixture to the flour mixture and begin to combine on low speed. Add in the beaten eggs, vanilla extract, and softened butter. Increase speed to medium and knead for 8 to 10 minutes until a smooth dough is formed, and is pulling away from the edges of the bowl.
- Turn the dough out and shape into a large ball. Transfer the dough to a large bowl and cover completely. Allow to rise until doubled in sized, about 1 hour.
Cinnamon Filling
- While the dough is rising, combine the softened (almost melted) butter, brown sugar, cinnamon and fine sea salt in a small bowl until smooth.
Assembly and Baking
- Towards the end of the first proof, preheat the oven to 325℉ (if baking the same day) and move the rack to the upper ⅓ of the oven.
- Prepare your baking dish(es). Generously grease a 9x13 baking dish (or two 7x11 dishes) with unsalted butter. Add a layer of parchment paper, and another layer of butter and set aside.
- After the dough has proofed, transfer it to a lightly floured work surface, and punch the dough down. Shape the dough ball into a rough rectangle shape, and roll out with a floured rolling pin until you have an approximate 12x18-inch rectangle. The dough should be about ¼ to ½-inch thick at this point. If needed, use a bench scraper or sharp knife to trim the edges of the dough in order to straighten the edges.
- Use a spatula and spread the prepared cinnamon filling evenly across the surface of the dough, leaving about 1-inch of dough exposed at the top-most edge.
- Tightly roll the dough into a log, starting with the long edge that is closest to you. Lightly pinch the seam together if it doesn't stick on its own. Use a very sharp knife or unflavored floss to cut the last inch or two off. (You want to expose some of the cinnamon filling on each end, otherwise you end up with some dry spots and uneven rolls after they're baked.)
- Using the same sharp knife or floss, cut the dough into individual rolls that are 1 ½ to 2-inches wide and transfer to the prepared baking dish. Cover tightly with plastic wrap and allow to proof for 1 hour until doubled in size. (To make these the day before, shorten the second proof to 45 minutes, then transfer to the fridge and rest overnight. Remove from the fridge while the oven preheats and continue as below).
- After the second proof (or overnight rest), add the measured heavy cream between the proofed rolls to the bottom of the baking dish. Bake for 25 to 28 minutes until golden brown. Remove and allow to cool for about 10 minutes. (It may take a few minutes longer if baking from the fridge).
Orange Glaze
- Add the powdered sugar, heavy cream, orange juice, orange zest, and fine sea salt to the bowl of a stand mixer with the whisk attachment. Mix until thoroughly combined, scraping down the sides of the bowl as needed.
- Apply glaze to the rolls while still warm but not hot, and serve.
Nutrition
Calories: 545kcal | Carbohydrates: 84g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 419mg | Potassium: 156mg | Fiber: 2g | Sugar: 47g | Vitamin A: 678IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg
