Orange Cinnamon Rolls

With the in-laws in town, I made a deal with Adam if he made breakfast Saturday I would make it Sunday. I decided to do quiche and cinnamon rolls. I have had these starred for awhile and decided this would be a perfect time to go. I thought these were very good.

Orange Cinnamon Rolls (From: Pioneer Woman)

Dough

• 2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1 package Active dry yeast
• 4 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Mix milk, vegetable oil, and sugar in a pan. “scald” the mixture (heat until just before the boiling point.) Ture off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm, but NOT hot, sprinkle in both packages of Active drive Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stire mixture together. Cover and let rise for at least an hour.

Add 1/2 cup flour, the baking powder, baking soda, and the salt. Stir mixture together. Refrigerate overnight.

Filling

• 8 T. orange marmalade
• 1/2 cup melted butter
• 1 cup broke sugar
• 1/2 t. salt

Roll out the dough into a large rectangle. Spread the marmalade over the top. Pour on butter, then sprinkle on the brown sugar evenly. Sprinkle with salt.

Beginning at the long side farthest from you, roll the dough in a long roll towards you, being careful to keep it tucked tightly. Pinch the edge to seal it.

Cut rolls into 1 to 1 1/2 inch rolls and place them into butter pans. Allow to rise for at least 20 minutes.

Bake at 375 for 15 to 18 minutes, or until golden brown. Meanwhile make the glaze.

Orange Glaze

• 2 lbs. powdered sugar
• 6 T. melted butter
• 1/2 cup milk
• 1/2 cup orange juice
• dash of salt

Mix all ingredients, thinning with more milk or orange juice to make mixture thin enough to be pourable.

When rolls are done cooking remove them from the oven and immediately drizzle orange glaze over the top.

Serve warm or at room temp.

Tagged as: Bread, Breakfast