Orange Cinnamon Rolls

Votes: 1

Time: 2 hours 40 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 722, total fat 47 G., saturated fats 5 G., proteins 5 G., carbohydrates 73 G., fiber 2 G., cholesterol 9 mg, sodium 192 mg, sugar 43 G.

This simple recipe adds an unexpected citrus twist to the classic warm flavor of cinnamon rolls. Orange zest and freshly squeezed juice are added to both the dough and the icing for a bright, refreshing flavor that perfectly complements the spicy cinnamon.

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:

Orange buns

2 and 1/4 tsp active dry yeast (1 packet 7 g)
1/4 cup hot water
1/4 cup + 1 tsp granulated sugar
0.5 cups whole milk
1/4 cup vegetable oil
1 tbsp grated orange zest + 1/4 cup freshly squeezed orange juice
3.5 cups premium flour + extra for dusting
1 teaspoon coarse salt
Vegetable oil to grease the bowl
Cooking spray to spray the pan
Special equipment: electric mixer with a paddle and dough hook attachment, baking dish 22 x 32 cm.

Cinnamon filling

3 tbsp softened salted butter
1 cup light brown sugar
1.5 tbsp. ground cinnamon

Glaze

2 cups powdered sugar
3 tablespoons freshly squeezed orange juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, milk, Orange zest, Orange juice, brown sugar, cinnamon, powdered sugar

Cooking the dish according to the recipe:

Orange bunsIn a small bowl, combine the yeast, hot water, and 1 teaspoon of sugar until smooth. Set aside for 10 minutes to allow the yeast to dissolve and fully activate.

Meanwhile, in a medium bowl, combine the milk, vegetable oil, orange zest and juice, and the remaining 1/4 cup sugar and set aside.
Using a mixer fitted with a paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and knead the dough for 2–3 minutes. Replace the paddle with a dough hook and knead the dough until smooth, 4–5 minutes. If the dough is too sticky, add more flour, 1 tablespoon at a time.

Lightly oil a large bowl and place the dough in it. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour at room temperature. Spray a 9x13-inch baking dish with cooking spray.
Cinnamon filling: On a lightly floured work surface, roll out the dough into a large rectangle about 0.5cm thick, slightly larger than the tin.

Spread the butter over the dough, leaving a 0.5 cm border around the edges. Sprinkle the dough with brown sugar, then cinnamon. Starting with the longer side, roll the dough into a tight log and pinch the ends to seal completely.
Cut into 12 buns and place in the prepared baking pan. Cover with plastic wrap and let rise until doubled in size, about 30 minutes at room temperature.
Preheat oven to 175°C. Remove the plastic wrap from the buns and bake, uncovered, until golden brown, 25–30 minutes.
Orange glazeMeanwhile, in a medium bowl, whisk together the powdered sugar and orange juice until smooth. While the buns are still warm, drizzle with the glaze and serve.