Orange Cinnamon Rolls

Popping open a can of ready-to-bake dough is a quick and easy choice for busy mornings, but when I have the time, I always prefer baking from scratch. These orange cinnamon rolls are bursting with bright flavor, thanks to using orange zest in both the filling and the glaze. Another of Jim's favorite treats, these are perfect for lazy weekend brunches or a delicious evening treat with a cup of hot tea. If stored well in an airtight container, they'll last several days (if they last that long!) and make a great, grab-and-go breakfast on the way to work. Give yourself a few hours to make these, since they'll require two separate rises, or make them the night before, store in the fridge overnight, and bake in the morning.

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INGREDIENTS

Dough

• ½ + ⅔ Cup Whole Milk Divided
• 324 grams Unbleached Bread Flour Divided (2-½ Cups, 3 Tbsp.)
• 1 tsp. Kosher Salt
• 25 grams Granulated White Sugar about 2 Tablespoons
• 2-¼ tsp. Instant Yeast
• 4 Tbsp. Unsalted Butter, at Room Temperature

Filling

• 1 Tbsp. Unsalted Butter, Melted
• ¾ Cup Light Brown Sugar, Packed
• ¼ Cup Unbleached Bread Flour, sifted
• 1-½ Tbsp. Cinnamon
• 1 Pinch Kosher Salt
• 1 Orange, Zest and Juice

Icing Glaze

• 4 Tbsp. Butter Divided (2 Tbsp. and 2 Tbsp.)
• 4 oz. Cream Cheese, Softened
• 3 Cups Powdered Sugar, sifted
• Orange, Zest and Juice
• ½ tsp. Vanilla Extract

Other

Cooking Spray, such as Pam

INSTRUCTIONS

Make sure to read through instructions fully before beginning the recipe so you don't miss any steps, and you measure out all of your ingredients correctly!

Step 1: Gather all of your dough ingredients, along with measuring cups and spoons, a digital kitchen scale, a large mixing bowl, whisk, a small pot and a stand mixer.

In two separate liquid measuring cups, measure out ½ cup milk and ⅔ cup milk.

Step 2: Place your mixing bowl onto the scale, set measurement to grams, and press tare to zero out the weight of the bowl itself.

Weigh 324 grams of unbleached bread flour. Scoop out 3 tablespoons of the flour and place in a small, separate bowl. This should leave you with 300 grams of flour remaining.

Note: If you don't have a scale, portion out 2-½ cups by first stirring the flour, then use a spoon to fill the measuring cups, using the handle of the spoon to level and sweep away excess. Separately, measure out 3 tablespoons of the flour and place in a small bowl.

Step 3: To the larger mixing bowl with the flour, add 6 grams of kosher salt (about 1 tsp), 25 grams of sugar (about 2 Tablespoons), and 2-¼ tsp. of instant yeast (if using a packet of dry yeast, this will be the exact amount you need.) Whisk the ingredients together and set aside.

Step 4: In a small pot over medium low heat, mix together the ½ cup of milk and the 3 tablespoons of reserved bread flour. Stir using a wooden spoon until the mixture comes together to form a thick paste, and there are no visible lumps, about 2-3 minutes. Add this mixture to the bowl of your stand mixer.

Step 5: Add the flour mixture, ⅔ cup of milk and 4 tablespoons of softened butter into the stand mixer bowl, fitted with the dough hook attachment. Run the mixer for about 10 minutes, scraping down the sides and pulling the dough from the hook midway through.

You may also want to use a plastic bench scraper to pull up any unworked dough on the bottom of the bowl.

Step 6: Remove the dough from the mixing bowl, knead lightly with your hands to form into a ball, and place in a medium, glass mixing bowl sprayed lightly with cooking spray (to avoid sticking), and cover tightly with plastic wrap.

Place the bowl in a warm, draft-free area of your kitchen. If your oven has a proof setting, or even an inside light, place it here. Allow your dough to rise about 90 minutes, or just until it has about doubled in size.

Step 7: In the meantime, begin preparing the filling. Melt 1 tablespoon of butter and add ¾ cup of tightly packed light brown sugar, ¼ cup of bread flour, a pinch of salt, a teaspoon of vanilla extract, and 1-½ tablespoons of cinnamon. Add the zest of an entire orange, slice in half, and then add in the juice of just one half, either by hand or using a citrus reamer. Mix everything together using a fork until the mixture comes together like heavy, wet sand. Cover and set aside.

Step 8: After the dough has proofed, doubling in size, spray a clean work surface lightly with cooking spray. Place the dough directly onto the surface, and using your fingertips, gently begin pressing the dough into a rectangle. The dough should be very soft and pillowy, spreading easily and not bouncing back.

Use a rolling pin to gently roll out the dough to a 12x10 inch rectangle (the full length of a standard ruler on the long end, and just a few inches shy in depth.

Step 9: Sprinkle the surface of the dough with the filling mixture, leaving a small border around the outside. To begin rolling, start with light fingertips along the long end of the dough, gently pressing forward from the middle out towards the ends and keeping the dough tightly sealed without pressing too firmly down.

Once the dough is fully rolled, lightly tap the ends in to ensure the roll still measures about 12 inches in length.

Step 10: Using a knife or your bench scraper, carefully mark the dough in the center, mark each half in the center again, and again, so that you have 8 equal portions. Grab a portion of dental floss, long enough that it can fit around the dough and still have plenty of room. Carefully run the floss underneath until you've reached the center mark. Cross the floss in an 'X' and pull tight. The dough will divide into two equal portions. Repeat until you have cut all 8 rolls.

Step 11: Spray a parchment lined baking sheet with cooking spray, then place rolls onto the pan, leaving about an inch of space in between each (approximately the width of two fingers).

Cover the pan with plastic wrap and allow an additional hour for the final proofing. After 45 minutes, set the oven to 325℉ so that it will be hot about the same time that your rolls are ready for baking.

Note: If you are making these ahead and want to bake your rolls in the morning, you can do a slow rise by placing them into refrigerator overnight, and then taking them out about 90 minutes to 2 hours before baking to allow the rolls to come back to room temperature and finish proofing.

Step 12: After the second proof, your rolls should have puffed up and will be soft to the touch. Bake for 15-20 minutes, depending on your oven. When fully baked, rolls will be pale in color, not golden brown, to keep them light and fluffy.

Step 13: While your rolls are baking, place 2 tablespoons of butter into a small, microwave safe bowl and set aside. This will be used to brush onto the hot rolls as soon as they come out of the oven.

Step 14: Gather all of the ingredients to prepare the glaze.

In a stand mixer fitted with the paddle attachment, blend together the cream cheese and remaining 2 Tbsp. of butter, and a pinch of salt. Once smooth, add in the powdered sugar. Once the mixture comes together, mix in the orange juice and zest, and vanilla extract. Blend everything together until you have a silky, ribbon-like glaze.

Step 15: Just before the rolls have finished baking, melt the small portion of reserved butter, then immediately brush directly onto the hot rolls after you have taken them out of the oven. Allow to cool slightly.

Step 16: Use a spoon to drizzle warm rolls with the prepared glaze and allow a few minutes to set before serving.

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