Didn't make the frosting, but these were still awesome!
Oh these are very good. Nice and gooey frosting with a sweet orangey flavor. I wish I could find blood oranges because that would really have made the color and flavor that much better. I love the use of honey. I think I'd add a few golden raisins or cranberries next time. Made and reviewed for Please Review My Recipe tag - Thanks! :)
I made these for a tagging game. I love cinnemon rolls and these were great. I did not use the frosting as we had them for breakfast. I enjoyed them also the following day and dipped them in my latte. Great!
Have made cinnamon rolls so many times in the past that I knew what I was in for with this recipe, & I STILL enjoy doing the work, 'cause they're worth it!! These rolls are no exception ~ They're GREAT! One thing I did differently though was to make half a batch of the frosting, since I wanted to frost only half of the rolls! They are GREAT either way, without frosting for those who don't want them too sweet, & with frosting for those of us who have that SPECIAL tooth to sweeten!! Thanks so much for sharing this recipe! Oh, yes ~ Need I say ~ I added a handful of raisins this first time around! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]
Since there are just the two of us, I halved this recipe. I found the instrunctions rather lengthy and drawn out so i used my bread maker instead! It worked like a charm.... since I ONLY use quick (or rapid) rise yeast, I only needed to let it rise after making the rolls - really cuts the time in half! We found the rolls to be light and flavorful. Next time, I'll probably add more filling. As for the topping, we both found it a bit to sweet. I think adding more butter or perhaps some cream cheese would help cut the sweetness. Yes I'll definitely make these again! Thank you for this delicious treat! Sharligan
5 Stars - This recipe was indeed, DECADENT. My family is used to waiting for dough to rise, but all were intrigued when I told them this one would have to rise 3 times. The instructions were pretty clear with the exception of #4 which says to add 3 Celsius flour. Iâ€™m pretty sure it was meant to say cups, so thatâ€™s what I put in. When I got to step #5 I had to use an extra cup of flour, but I donâ€™t consider that a fault because I find that the amount of flour always varies due to the size of eggs &/or oranges. I saved a step by combining the cinnamon with the brown sugar before sprinkling over the buttered dough. The rolls were light & fluffy soft, as was the frosting. The frosting was a light pinky-peach color from the blood orange & was just delicious. These rolls were a huge hit & dubbed around the house "Betcha canâ€™t eat just one" rolls. My 13x9s were already in use, so I filled an 11x7 & an 8x8. The 11x7 we baked up to eat with breakfast & the 8x8 (unbaked) I wrapped tightly with foil to freeze for later. Iâ€™ll update when we thaw & bake them. We will most certainly be making these rolls again. Worth the work! Made, enjoyed & reviewed for RSC#11, January 2008.