Orange Cinnamon Rolls Recipes

Steps:

• For the dough: In a small bowl, combine the yeast, hot water and 1 teaspoon of the sugar, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest and juice and remaining 1/4 cup sugar and set aside.
• Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time.
• Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature.
• Spray a 9-by-13-inch baking dish with cooking spray.
• For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature.
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the rolls and bake, uncovered, until light brown, 25 to 30 minutes.
• For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar and orange juice until smooth. While the rolls are still warm, drizzle them with the glaze and serve.

Steps:

• On a lightly floured surface, roll dough into a 14-in. square. Spread butter over dough. In a small bowl, combine the pecans, sugar, brown sugar, orange zest and cinnamon. Sprinkle over dough., Roll up jelly-roll style; pinch seams to seal. Cut into 1/2-in. slices. Place cut side down in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 40 minutes., Bake at 350° for 14-16 minutes or until golden brown. Combine the confectioners' sugar, butter, vanilla and enough orange juice to achieve desired consistency; drizzle over warm rolls.

Steps:

• Stir the yeast into the warm water in a large mixing bowl and let stand a few minutes to dissolve. Add the potato water, mashed potato, 1/2 cup sugar, salt, butter and egg and beat well. Add 2 cups of the flour and beat until smooth. Add enough of the remaining flour to make a manageable dough, then turn out onto a lightly floured surface and knead for 1 minute or 2. Cover with plastic wrap to prevent drying out. Let rest 10 minutes. Resume kneading for about 8 to 10 minutes until the dough is smooth and elastic. Sprinkle on a little more flour as necessary to keep dough from being too sticky. Place in a large greased bowl, cover and let rest until double in bulk.
• Punch dough down. On a floured surface, roll dough into a 14-by-8-inch rectangle. Spread dough with 1/2 cup softened butter. Mix 2/3 cup sugar with 1 tablespoon ground cinnamon in a small bowl. Sprinkle over butter. Roll up from long sides like a jelly roll. Cut into 12 equal pieces. Arrange, cut sides up, in a greased 9-by-13-inch pan. Cover pan loosely with plastic wrap and let rise until doubled in bulk approximately 30 to 40 minutes. Bake at 350 degrees for 30 to 40 minutes or until done. Remove from oven and cool on wire racks. Drizzle with both icings 1 at a time.
• Combine all ingredients to icing of drizzling consistency.
• Combine all ingredients to make icing of drizzling consistency.

Steps:

• 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.

Steps:

• Dissolve yeast in warm water and warm orange juice in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Beat warm milk, shortening, 1/4 cup white sugar, egg, and salt together in a separate bowl. Stir yeast mixture into milk mixture. Add enough flour to mixture to create a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6 to 8 minutes.
• Grease a large bowl and two 11x7x2-inch baking sheets.
• Place dough in the greased bowl and turn dough to coat all sides. Cover bowl with plastic wrap or a clean towel and let rise in a warm place until dough is doubled in size, about 1 hour.
• Punch dough down and divide in half. Roll each half on a lightly floured surface creating two 15x10-inch rectangles.
• Mix sugar, softened butter, and orange zest in a bowl until filling is smooth. Spread half of the filling onto each dough rectangle. Roll each rectangle around the filling, jelly roll-style, starting with the long end creating a log. Cut each log into 15 rolls.
• Arrange rolls on the prepared baking sheets. Cover baking sheets with plastic wrap and let rolls rise until doubled in size, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Remove plastic wrap from baking sheets.
• Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, softened butter, orange juice, and orange zest in a bowl until frosting is smooth. Spread frosting on the warm rolls.

Steps:

• Cut off the top third of an orange. Stand upright and use the knife to cut around the flesh, then scoop out with a spoon. Repeat with the remaining oranges. Reserve the flesh for fresh-squeezed orange juice, if desired.
• Place a cinnamon roll in each orange cup. Set upright in a medium cast iron skillet and cover the pan loosely with foil. Place the pan over a fire or grill and cook for 35-45 minutes, or until the cinnamon rolls are golden brown and cooked through.
• Remove the foil and spread the icing over the hot cinnamon rolls. Top with orange zest from a leftover rind, if desired.
• Enjoy!