Cinnamon Rolls With Simple Orange Icing (1 Hour)
User Reviews
5
-
Prep Time
40 mins
-
Cook Time
20 mins
-
Total Time
1 hr
-
Servings
10 (to 12)
-
Calories
312 kcal
-
Cuisine
American
Cinnamon Rolls With Simple Orange Icing (1 Hour)
Description
This recipe prepares a yeasted dough using all-purpose flour, instant yeast, sugar, salt, water, milk, butter, yogurt, and an egg, mixing and kneading to a slightly sticky yet manageable ball. The dough is rested briefly before rolling out and spreading with a soft butter, brown sugar, and cinnamon mixture. The dough is then rolled into a log and sliced into individual rolls. Before baking, the rolls are poured with milk, which helps create a soft crust and moist crumb during baking.
The cinnamon filling provides warmth and sweetness, while the orange icing made from powdered sugar combined with fresh orange juice and zest lends a fresh citrus brightness that complements the richness of the rolls. Baking at a moderate temperature produces golden, fluffy rolls with a tender crumb and a lightly caramelized crust.
The rolls can be sliced evenly using a serrated bread knife for clean edges, and the recipe includes options for cream cheese icing as an alternative topping. Additionally, the log of unbaked rolls can be refrigerated or frozen for later baking, offering flexibility in preparation and serving.
Achieving the right dough consistency—soft and moist but manageable—is important, with adjustments possible by adding small amounts of flour or water. Using either fast-acting or regular instant yeast affects rising time but works equally well.
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!
Notes
- Use either fast-acting or ordinary instant yeast; both work well in this dough.
- The dough should be soft and moist, slightly sticky but not overly so; adjust flour or water as needed to achieve this.
- Slice the dough log with a sharp serrated bread knife, cutting about one inch thick pieces for evenly sized rolls.
- For a cream cheese icing alternative, beat cream cheese, butter, icing sugar, and vanilla until smooth before topping.
- You can make the rolls ahead by arranging them in a baking dish, covering tightly, and refrigerating overnight; they will rise slowly and be ready to bake the next day.
- The rolls also freeze well; thaw and allow to rise before baking as usual.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
