Italian cinnamon rolls

Votes: 4

Time: 2 hours 40 minutes
Complexity: easily
Quantity: 12 pcs.

These wonderful Italian cinnamon rolls differ from the originals by just a couple of additional ingredients that subtly alter their flavor and aroma, resembling baked goods typical of Italian cuisine. These include ground anise seeds and orange, added to the filling, dough, and glaze. If you want to bake warm cinnamon rolls for breakfast, plan to make them two days in advance. The dough will rise slowly and gradually in the refrigerator, enhancing the flavor and texture. By the morning of the second day, the rolls will be ready to bake. Drizzle the finished rolls with orange glaze and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 packets (4.5 tsp) active dry yeast
5 and 1/4 cups of premium flour, plus extra for work
0.5 cup granulated sugar
1 teaspoon coarse salt
0.5 tsp ground anise seeds
110 g unsalted butter, melted
0.5 cup heavy cream, room temperature
1 tsp vanilla extract
2 large egg yolks

Filling

1 cup brown sugar
1.5 tsp orange zest
1 teaspoon lemon zest
1 teaspoon ground anise seeds
1 teaspoon ground cinnamon
1/4 teaspoon coarse salt
110g unsalted butter, softened, plus extra for greasing the pan

Glaze

2 cups powdered sugar
3 tablespoons freshly squeezed orange juice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast, premium flour, sugar, Anise seeds, butter, cream, vanilla extract, eggs, brown sugar, Orange zest, lemon zest, cinnamon, powdered sugar, Orange juice, Oranges

Cooking the dish according to the recipe:

Dough:

Sprinkle active dry yeast over 1 1/4 cups warm water. Let sit until the mixture begins to bubble, about 2 minutes.
Meanwhile, in the bowl of an electric mixer, combine the flour, granulated sugar, salt, and star anise. Stir with a spatula. In a separate bowl, combine the melted butter, heavy cream, vanilla extract, and egg yolks. Add the wet ingredients and active yeast to the flour mixture. Using a silicone spatula, knead into a rough dough. Attach the bowl to the mixer fitted with the dough hook and knead until the dough begins to pull away from the sides of the bowl but is still soft and silky, about 10 minutes. Cover with plastic wrap and set aside until doubled in size, about 1 hour.

Filling:

In a bowl, combine the brown sugar, orange zest, lemon zest, anise, cinnamon, and salt. Lightly flour the countertop. Turn the dough out onto the countertop and sprinkle more flour on top. Gently roll the dough into a rectangle approximately 22" x 14" (55 x 37 cm) and 0.8 cm thick. Spread the softened butter evenly over the dough, leaving a 0.5 cm border around the edges. Sprinkle evenly with the brown sugar mixture. Then, starting with the long edge closest to you, roll the dough away from you. Moisten the far edge with a little water and seal. You should have a smooth log. Cut the log into twelve pieces, each 2 inches wide.
Grease the inside of a 22x32cm glass baking dish with butter. Place the buns in the dish and let them rise for about 30 minutes until they double in size.
Preheat oven to 175°C.
Bake the buns until golden brown, 30-35 minutes. Let cool slightly while you prepare the glaze.
Glaze:

In a small bowl, combine powdered sugar and orange juice. Drizzle the glaze over the buns and serve warm.

Note

The dough can be made up to 2 days in advance and allowed to rise slowly in the refrigerator overnight. Then assemble the roll, cut it into pieces the night before, and let it rise slowly in the refrigerator overnight. The rolls are ready to bake immediately in the morning.