Ingredients for Orange Scented Cinnamon Rolls
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How to Make Orange Scented Cinnamon Rolls
- In a food processor fitted with a steel blade, combine 4 cups all-purpose flour, 2 1/4 teaspoons active dry yeast, 1 teaspoon salt, and 3/4 cup granulated sugar. Process for 5 seconds.
- Add 2 tablespoons (1/4 cup) softened unsalted butter and 1 large egg. Pulse a few times until well combined.
- With the food processor running, slowly drizzle in 1 cup warm milk through the feed tube.
- Process until a dough ball forms. Add more milk, 1 teaspoon at a time, if needed.
- Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth and elastic. Add more flour as needed.
- Butter a large bowl. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place for about 2 hours, or until doubled in size.
- Roll out the dough into a 1/2-inch thick rectangle on a lightly floured surface.
- Brush the dough liberally with 1/2 cup melted unsalted butter.
- In a bowl, combine 1/2 cup granulated sugar, 2 tablespoons ground cinnamon, and the zest of 1 large orange. Spread evenly over the buttered dough.
- (Optional) Sprinkle with 1/2 cup raisins or chopped nuts.
- Roll up the dough tightly into a jelly-roll, then cut into 1-1 1/2-inch thick slices.
- Place the rolls in a buttered 9x13 inch baking pan, arranging them close together.
- Cover and let rise again for about 1 hour, or until puffy.
- While the rolls are rising, prepare the orange glaze: In a saucepan, combine 1/2 cup granulated sugar and 1/2 cup freshly squeezed orange juice. Bring to a boil, stirring constantly, until slightly thickened (about 5 minutes).
- Before baking, brush the rolls lightly with melted butter, then generously with the orange glaze.
- Bake in a preheated 400°F (200°C) oven for 20-30 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
55g
Fat
7g
Carbs
11g
