Cinnamon Rolls With Simple Orange Icing (1 Hour)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr
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Servings
10 (to 12)
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Calories
312 kcal
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Cuisine
American
Cinnamon Rolls With Simple Orange Icing (1 Hour)
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If you thought cinnamon rolls were too fiddly to make at home, this easy 1-hour recipe with a delicious 2-ingredient orange icing is going to change your life! 2 'secret' ingredients help to keep these rolls moist and gooey. With just 20 minutes hands-on time, the oven will do the rest of the work. These are ready and on the table in around an hour, so they're perfect for a last-minute breakfast. There are endless ways to make them your own, and you can even freeze them to bake later. Give them a try and you'll make them again and again.
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Ingredients
For the dough
- 3 cups all purpose flour Plus a little extra.
- 1 packet instant yeast (Can be fast acting or just ordinary instant yeast.)
- 1 teaspoon salt
- 3 tablespoons sugar
- ¼ cup water
- ½ cup milk Any type. Even non-dairy milk such as almond milk will work.
- 2 tablespoons butter (around 30 grams)
- ¼ cup Greek yogurt Substitute with ordinary natural yogurt or buttermilk if you like.
- 1 large egg lightly whisked
For the cinnamon filling and for baking
- 4 tablespoons butter About 50 grams/1.75 ounces or ½ a cup (soft). If the butter isn't soft enough to mash, warm in the microwave for a few seconds at a time until it is.
- ¼ cup brown sugar About 50 grams/1.75 ounces. I prefer dark brown sugar, but light brown is fine too.
- 2 tablespoons ground cinnamon
- ¼ cup milk for pouring over the rolls before baking
For the icing/topping
- 1 cup powdered sugar (icing sugar)
- 1 orange zest and juice (zest for decorating the top, juice for adding to the powdered sugar - you'll need around 3 tablespoons). Alternative: use milk or even water.
Instructions
Making the dough (10 mins)
- Mix together the flour, yeast, salt and sugar in a large mixing bowl.
- In another smaller bowl or jug, heat the water, ½ cup of the milk and the butter together in the microwave for 45 seconds until the butter is melted or nearly melted.
- Stir in the yogurt until it dissolves. Then pour the liquid into the dry ingredients in the mixing bowl. Stir with a wooden spoon until it's all mixed in.
- Pour in the egg. With your hands, knead it in until you have a smooth, soft and moist ball of dough (a few minutes). It should be slightly sticky but not too sticky to handle. Add a sprinkle more flour or a drizzle more water if too sticky or dry at this point.
- Cover the ball of dough in the mixing bowl with a clean tea towel and leave to rest while you make the filling.
Filling and rolling the dough (10 mins)
- Preheat the oven to its lowest setting while you make the filling (30C/90F if it will go that low. My lowest setting is 50C/120F.) Then turn the oven OFF.
- Mash the soft butter, cinnamon and sugar together until you have a spreadable paste.
- Roll out the dough to a roughly 8 x 11 inch rectangle on a lightly floured surface. Use a little more flour to stop the rolling pin sticking if necessary.
- Spread the filling evenly all over the dough rectangle.
- Turn the dough so that the longest side is facing you. Roll up the dough tightly to make a long log.
- Using a sharp bread knife or other large serrated knife, lightly carve the dough log into 9 to 12 pieces of around 1 inch/2.5cm in width (I aim for 10 scrolls).
- Place the rolls in a greased (with butter or oil) 9x12 inch baking dish or round equivalent (around 10 inches in diameter). Space them evenly. It's OK if some are touching.
Resting and baking the rolls (40 mins)
- Cover the baking dish with aluminium foil, then place into the warm oven (still turned off). Leave for 20 minutes to rest/rise.
- Remove the foil and pour ¼ cup milk all over the unbaked rolls. Leave the rolls inside the oven while you preheat it to 190C/375F. Bake for 15 to 20 minutes, or until they are a light to medium golden colour. Don't overbake.
Icing/Decorating
- Let the rolls cool for a few minutes. Meanwhile, make the icing in a small bowl. Add about 3 tablespoons of orange juice to the icing sugar until you have a thick but spoonable/drizzle(able) icing.
- Spoon/Drizzle the icing all over the rolls. Scatter the orange zest over the top.
- Serve while still warm with forks and a good cup of coffee on the side!
Equipments used:
Notes
- What kind of yeast to use: You can use either fast-acting yeast or plain instant yeast.
- What the dough should feel like: On the sticky side, but not too sticky to handle. If it's too sticky, add a tiny bit more flour. If it seems quite dry, add a drizzle of water and knead it in. Cinnamon scroll dough should be soft and moist.
- How to slice the log of dough into rolls: I find a sharp serrated bread knife works best. Carve lightly as if you are slicing a loaf of bread. I usually slice the rolls around an inch thick, but you don't have to be exact.
- If you'd like to top the buns with a cream cheese icing instead: Beat 100 grams cream cheese, 40 grams butter, 1 cup icing sugar, 1 teaspoon vanilla (optional) together until smooth.
- How to make ahead: Follow the recipe to the point where you have the scrolls arranged in the baking dish. Then wrap tightly with cling wrap and aluminium foil. Pop into the fridge overnight. They'll rise slowly while you sleep, perfect for baking in the morning. Alternatively, freeze the tightly wrapped dish of rolls for another day. Let them defrost and rise on the counter overnight, then bake in the morning when you're ready.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
313mg
(13%)
Potassium
125mg
(4%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
301IU
(6%)
Vitamin C
7mg
(8%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10(to 12)
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 313mg | 13% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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