This delicious orange version of classic cinnamon rolls can make every day a perfect holiday while served warm on the breakfast table, with the extra gooeyness of buttery glaze.
(For the Dough)
●All-purpose flour, 4 cups, more for dusting
●Large eggs, 4
●Unsalted butter at room temperature, 10 tablespoons,
●Whole milk, 2/3 cup
●Finely grated orange zest, 1 tablespoon
●Granulated sugar, ¼ cup
●Standard or instant yeast, 2½ teaspoons
●Warm water to soften the yeast, 2 tablespoons
●Vegetable oil, 1 teaspoon
●Salt, 1½ teaspoons
(For the Filling)
●Unsalted butter, 4 tablespoons
●Granulated sugar, 1/2-3/4 cup
●Finely grated orange zest, 2 tablespoons
●Cinnamon powder, 1 teaspoon
●Salt, a pinch
(For the Glaze)
●Unsalted butter, 1 tablespoon
●Lemon juice, 1 tablespoon
●Freshly squeezed orange juice, 3 tablespoons
●Confectioners’ sugar, 2 cups
●Salt, a pinch
●Warm the milk for about 30 seconds. Add the eggs and beat until well combined.
●Mix the orange zest and sugar in a small bowl and add it to the milk mixture and set aside.
●Combine the dry ingredients in a bowl and mix until combined. Add the milk mixture along with the softened yeast to the bowl and mix well.
●Add butter to the mixture while keeping the mixing on. Next, shape the sticky mixture into a dough ball.
●Cover the mixing bowl with plastic wrap and set it aside anywhere warm for 20 minutes.
●Uncover and, with your fingers, gently stretch and fold the dough into the bowl. Repeat 5-6 times. Cover it again and let it rest for another 20 minutes.
●Knead the dough again 5-6 times and then scrape it into an oiled bowl. Form it into a ball, cover it with plastic wrap, and refrigerate overnight.
●Next morning, let the dough rest for 45-60 minutes at room temperature.
●Meanwhile, mix all the filling ingredients in a small bowl and mix well.
(Assembling and Baking)
●Butter the pan and place parchment paper into it.
●Dust the second piece of parchment paper with flour. Turn the warmed dough onto the paper and gently roll it into a rectangular shape of the same size.
●Spread the filling evenly over the dough. Lift the parchment paper and carefully roll the dough to form a cylinder.
●Cut the dough into 12 even roll pieces and gently transfer the rolls into the pan.
●Cover the pan loosely with plastic wrap and keep aside for 45-60 minutes. The pieces will rise almost double in size.
●Preheat the oven to 350F. Add all the glaze ingredients to a medium bowl and whisk until pourable.
●Bake the rolls in the preheated oven for 33-35 minutes until golden brown.
(The Final Touch)
●After taking the pan out, paint half the glaze over the rolls. Let it sit for 10-15 minutes.
●Lift the rolls onto a cooling rack and paint them with the remaining glaze. Cut or pull apart individual pieces, and enjoy!