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Easy Orange Cream Cinnamon Rolls

Kim Lange

Ingredients
  

  • ROLLS
  • 3 cups Flour
  • 3/4 cup Warm milk
  • 1/4 cup Unsalted butter softened
  • 1 Egg Room temperature
  • 2 1/2 Tbsp Sugar
  • 1 1/4 Salt
  • 1 tsp Instant Yeast or 1 1/4 tsp Active dry yeast
  • CINNAMON FILLING
  • 1/2 cup Brown Sugar packed
  • 1/4 cup Unsalted Butter softened
  • 1 1/2 tsp Cinnamon Powder
  • GLAZE
  • 2 cups confectioners’ sugar or more for a thicker glaze
  • 6 Tablespoons orange juice
  • fresh orange zest from 1 orange
  • 1 teaspoon pure vanilla extract
  • Jelly of choice for middles of rolls

Instructions
 

  • MAKING THE ROLLS
  • Into a bowl combine the milk, softened butter, sugar, salt, yeast and egg together.
  • Make sure all the ingredients are at room temperature and the milk should be preferably warm. Make sure it’s not hot.
  • Add in the flour into this mixture and combine them together to form a shaggy dough.
  • If you are kneading the dough in a stand mixer, use the dough hook attachment to knead the dough. You only need to knead the dough 3-4 minutes by hand or 1-2 minutes if you are using a stand mixer until it form a smooth dough.
  • The shaggy dough may feel sticky and you may be tempted to add more flour but don’t do that. The dough will come together.
  • Shape it into a ball and then flatten it a little and then cover it with a bowl or kitchen towel and let the dough rest on the counter for five minutes. By doing this, it allows the dough to rest for a few minutes so that the gluten stands will relax and further preventing our dough from rebounding back of the dough while rolling it into a thin rectangular sheet.
  • DIVIDE AND SHAPE THE DOUGH
  • First, roll the dough into thin sheet approximately 1/4th inch thickness and to form an 18X15-inch rectangle with long edge nearest you.
  • Spread very soft butter all over the surface and then sprinkle on the filling mixture evenly.
  • Starting with long edge nearest you, roll the dough into a cylinder.
  • While rolling, do not to roll them tightly as they need some room for them to expand sideways while proofing and while baking.
  • Mark gently with a knife to create 12 equal portions starting in the center. For the cleanest cut, slice by holding a thread or strand of dental floss underneath the cylinder, and cross ends of the floss over each other and pull. Slice cylinder into 12 portions evenly.
  • Transfer to a 9 x 13 baking pan greased with butter or cooking spray.
  • PROOFING THE CINNAMON ROLLS
  • Cover the pan loosely with plastic wrap and allow the rolls to rise until puffy and the rolls are touching one another for 50 to 60 minutes.
  • BAKE THE CINNAMON ROLLS
  • Bake the proofed cinnamon rolls at 350 F for 19-20 minutes.
  • Let the cinnamon rolls cool down for 2-3 minutes. Slather the orange glaze on top while the rolls are still warm. Add jelly dollops and press into rolls if you wish to have an extra burst of fruit flavors.
  • ORANGE GLAZE
  • Whisk together the confectioners' sugar, orange juice, zest and vanilla to get a delectable orange glaze. Pour on top of the rolls. Add jelly if desired. Scrumptious!
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