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Close up of orange cinnamon rolls drizzled with glaze

Orange Cinnamon Rolls

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls 1x
  • Category: Breakfast + Brunch
  • Method: Baking
  • Cuisine: Continental

Description

Who doesn’t love the smell of fresh-baked cinnamon rolls?!  That warm, spicy smell fills your kitchen just begging for you to taste them. These Orange Cinnamon Rolls are a version of something we used to have on Christmas when I was a kid. 


Scale

Ingredients

For the rolls

  • 4 cups all-purpose flour, plus more for kneading
  • 1/3 cup sugar 
  • 2 packets (4 1/2 teaspoons) Fleischmann’s® RapidRise Yeast
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 6 tablespoons unsalted butter
  • 1 egg
  • 1/2 tablespoon orange zest

For the filling

  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup pecan pieces
  • 3 tablespoons salted butter, very soft

For the glaze

  • 1 1/2 cups powdered sugar
  • 2 tablespoons salted butter, softened
  • 23 tablespoons fresh orange juice


Instructions

  • Preheat oven to 350°F.  Thoroughly grease a 13×9 baking pan. 
  • Mix the dry ingredients. Combine 2 cups of flour, sugar, dry yeast and salt in the bowl of a stand mixer.  Using a large spoon, stir the mixture until blended.  
  • Heat the water. Place the water and butter in a microwave-safe bowl.  Microwave on High in 15 second increments until the water is very warm but not to the touch (120° to 130°F).  The butter will be soft but not fully melted.  Add the water butter mixture, the egg and the zest to the flour mixture.  
  • Form the dough. Attach the bowl to the stand mixer and beat at medium speed for 2 minutes, scraping bowl occasionally. Add an additional cup of flour; beat for 2 minutes at high speed, scraping bowl occasionally. Remove the bowl from the mixer and stir in just enough remaining flour so that the dough will form into a ball.
  • Knead the dough.  Place the dough onto a lightly floured work surface and knead for about 6 to 8 minutes. To maintain the right consistency and keep the dough from sticking to your hands, add small amounts of flour as you are kneading.The dough should be smooth and elastic and will spring back when lightly pressed with two fingers. Cover with a towel; let rest for 10 minutes.
  • Make the filling. Combine sugar and cinnamon in a small bowl. Set aside.
  • Roll the dough. Using the same lightly floured work surface, roll dough into a 17 x 10-inch rectangle using a rolling pin.
  • Make the rolls.  Using a large spoon, spread 3 tablespoons of softened butter over dough, leaving at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Starting at the long end of the rectangle, roll up tightly. Carefully cut into in to 12 equal pieces using a serrated knife. Place, cut sides down, in the prepared baking dish. Cover with towel; let rise in warm place until doubled in size, about 1 hour.
  • Bake for 25-30 minutes or until the rolls are golden brown.  Cool on a wire rack for at least 20 minutes. 
  • Make the glaze.  While the rolls are baking, combine the powdered sugar, butter and orange juice (start with 2 tablespoons orange juice and add more if needed) in a medium bowl and beat with an electric mixer until creamy. Drizzle over the cinnamon rolls and serve immediately.

 


Notes

  • You can use unflavored dental floss instead of a knife to cut the rolls.  To do, cut a piece of floss about 12 inches long.  Slide the floss under the roll.  Bring the ends up and cross over to cut each roll.

Keywords: baking with yeast, holiday brunch