Prep 4 hrs
Cook 20 mins
Sweet rolls that fill your kitchen with the happy scent of orange and cinnamon. Perfect for a weekend with family or friends. Prep time includes rising times.
- 2 1⁄2 cups flour
- 1 1⁄2 teaspoons yeast
- 1⁄2 teaspoon salt
- 1⁄3 cup sugar
- 2 tablespoons unsalted butter, plus more for greasing bowl and pan
- 1 egg
- 1⁄2 cup skim milk, plus more as needed
- 1⁄2 cup sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons minced orange zest
- raisins (optional)
- chopped nuts (optional)
- Combine flour, yeast, salt and sugar in container of food processor fitted with steel blade and process 5 seconds.
- Add 2 tablespoons butter and egg, and pulse a few times, until well combined.
- With machine running, drizzle most of milk through feed tube.
- Process just until a dough ball forms.
- If necessary, add more milk, 1 teaspoon at a time.
- Knead by hand on a lightly floured surface a minute or two longer, adding more flour or milk as necessary, until dough is smooth and elastic.
- Butter a bowl and place dough in it, turning to coat.
- Cover and let rise in warm, draft-free area, about 2 hours.
- Roll out dough into a 1/2-inch thick rectangle.
- Brush liberally with melted butter, then spread with a mixture of sugar, cinnamon and orange zest.
- If desired, add raisins or chopped nuts.
- Roll up jelly-roll style, then cut into 1- 1 1/2-inch thick slices.
- Place rolls in a buttered round pan.
- Place one or two rolls in middle, and work the others out around it, so that all are touching.
- Cover and let rise until puffy, about 1 hour.
- While rolls are rising, boil together 1/2 cup sugar and 1/2 cup orange juice until thickened.
- Just before baking, brush slices lightly with butter, then liberally with this mixture.
- Bake in a preheated 400-degreee oven until nicely browned, 20- 30 minutes.
These are wonderful! Not too sweet, perfect for breakfast. I had a bit of trouble with the rising times - they took much longer to rise than indicated in the recipe. But still - they did rise, and they baked up well. The only change I made was to omit the nuts and use dried cranberries in place of the raisins. The dough was easy to make and easy to handle. Great roles, S'kat!
These were great, S'kat! I made them several months ago and froze them before baking and after forming them. I thawed mostly in the fridge, then let them rise on the counter and added the orange glaze just before baking. I used a 6-inch cake pan, though, since hte rolls looked so tiny. Next time, I'd use at least an 8-inch pan; the recipe doesn't specify but 6-inch was WAY too small, although they were still terrific and I LOVE the orange glaze! thanks for posting!