Tuesday, January 1, 2013

orange cinnamon rolls

These orange rolls were sensational and because of them I can say we started off the New Year in the best way possible; at least as far as our taste buds are concerned.  I doubled the recipe so we could share them and I will always plan to double this recipe- it would be foolish not to.  Happy New Year!

orange cinnamon rolls (food.com)
1 package active dry yeast
1/2 cup warm water (105 to 115 degrees)
1 1/2 teaspoons orange zeset
1/2 cup orange juice
1/4 cup sugar
1 teaspoon salt
1 egg
2 tablespoons butter
3- 3 1/2 cups all purpose flour (although I didn't measure the flour)

2 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon butter 

orange icing
1 cup confectioners' sugar
1 tablespoon orange juice (I used more)
1 tablespoon orange zest
1 teaspoon vanilla extract

Dissolve yeast in warm water in large mixer bowl.  Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 cups of the flour.  Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally. (I stirred by hand).
Stir in enough of the remaining flour to make dough easy to handle.  Turn dough out onto floured surface and knead 5 minutes until dough is smooth and elastic.  Cover; let rise in warm place until double (I put inside my warmed oven for a half an hour).  Punch dough down and on lightly floured surface, roll into a rectangle 15x9.  Spread with 1 tablespoon butter and sprinkle with combined cinnamon and sugar.  Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even.  Cut roll into 15 slices about 1" wide.  Place slices slightly apart on a greased oblong baking pan or in greased muffin cups.  Cover and let rise until double, about 30 minutes (I omitted!).  Bake in a 375 oven until rolls are golden brown, about 25 to 30 minutes. 
Mix together icing ingredients and frost while warm.

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