Orange Cinnamon Rolls

Cinnamon rolls are great, and they always disappear pretty quickly, but orange cinnamon rolls? The scent of these baking brings the kids from the farthest edges of the property and has even been known to call Matthew away from his fishing.

Yeah. Use this recipe carefully, it is powerful.

I am partial to orange and spice combinations. I always pick out the spicy orange gumdrops, for example, because I love the orange and clove combination. The rolls are not harder to make than regular cinnamon rolls, and they really smell wonderful baking on a Saturday morning. You can shape them Friday night, and put them, covered, in the refrigerator over night. Take them out and let them stand about 15 minutes and then bake.

These also freeze very well after they are baked. Just freeze unglazed, and warm in a 375 oven for 10 minutes.

Orange Cinnamon Rolls

3 tbs warm water
1 package active dry yeast
1/2 cup sugar
5 to 5 1/2 cups unbleached all-purpose flour
1 tbs finely grated fresh orange zest
2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 tbs chopped candied ginger
1/2 tsp nutmeg
1 cup warm milk (105-115°F)
2 tsp vanilla
6 tbs unsalted butter, softened
3 large eggs at room temperature. I usually just put them in a bowl of warm, not hot, water for 10 minutes or so. They must be room temperature all the way through.

Filling

2/3 cup soft unsalted butter

1 cup granulated sugar

4 tsp. freshly grated orange peel

Stir together warm water, yeast, and 1 teaspoon sugar in the bowl of mixer fitted with kneading attachment. Let stand until foamy, about 5 minutes.

Combine 4 cups flour with zest, salt, and spices in a bowl.

Add milk, vanilla, butter, and remaining 1/2 cup sugar to yeast, then mix at medium speed until combined. Beat in 3 eggs, 1 at a time, then add flour mixture and mix until combined.

Mix at medium-low speed, adding more flour until a smooth but slightly sticky dough forms. Transfer dough to floured counter and knead by hand until smooth and elastic about three minutes. Dough will still be sticky. Form dough into a ball and transfer to a large buttered bowl, turning to coat with butter.

Cover bowl with kitchen towel and let dough rise until doubled in bulk, two hours.

Turn out dough onto work surface and knead several times to remove air. Roll out into a rectangle and spread with filling. Roll up as for a jelly roll, and slice. Place cut side down on greased baking sheet.

Cover loosely with kitchen towel and let dough rise 1 to 1 1/4 hours. Put oven rack in middle position and preheat oven to 375°F.

Bake 15 to 20 minutes. Transfer rolls to a rack and cool, at least 15 minutes. Frost with orange glaze and serve warm.

Glaze

1/4 c unsalted butter
1/4 c cream cheese
1 lb. confectioner’s sugar
cream to reach correct consistency
1 tsp. vanilla
Mix together until smooth adding cream as needed.

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