| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 30 min |
| Yield: | 12 rolls |
Ingredients
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/4 cup hot water
- 1/4 cup plus 1 teaspoon granulated sugar
- 1/2 cup whole milk
- 1/4 cup olive oil
- 1 tablespoon grated orange zest plus 1/4 cup freshly squeezed orange juice
- 3 1/2 cups all-purpose flour, plus more if needed and for flouring
- 1 teaspoon kosher salt
- Vegetable oil, for the bowl
- Nonstick cooking spray, for the baking dish
- 3 tablespoons salted butter, softened
- 1 cup firmly packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 2 cups confectioners’ sugar
- 3 tablespoons freshly squeezed orange juice
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 722 |
| Total Fat | 47 g |
| Saturated Fat | 5 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 2 g |
| Sugar | 43 g |
| Protein | 5 g |
| Cholesterol | 9 mg |
| Sodium | 192 mg |
Reviews
Tasty, but, like others, I found the dough too stiff and added more water. I rolled out way thinner than recommended. Reduced brown sugar in filling. And 2c. powdered sugar makes a lot of frosting for one pan.
Great recipe I did substitute vanilla for orange because orange and I don’t get along. But vanilla with cinnamon was yummy!
Third time making them. I add a little orange oil to boost orange flavor. Always a hit!
I can’t even give this any stars. Dough did not come together, took 3 hours to even rise a little and won’t roll out. And yes I measure everything. Boooo
I was really looking forward to enjoying these. Unfortunately, the dough never pulled into a nice, smooth ball. I measured the ingredients exactly and the yeast was newly purchased and fresh (as evidenced by its doubling and bubbling). I used my KitchenAid stand mixer (paddle and then dough hook as directed), but had to knead the dough by hand when it did not become a ball with the dough hook. When the first attempt did not rise in the bowl after over an hour, I made the same recipe in my bread machine (dough setting) because I thought maybe the room temp was not warm enough and the machine uses some heat. Same result, never pulled into a ball. I didn’t want to waste the dough so I rolled it out and made the buns. Those did not rise either. Cooked ’em anyway and ended up with more of a dense, biscuit-like cinnamon bun, or quick bun. Good flavour, but certainly not worth all the time and effort invested. Perplexing. My only guess is that the ingredient amounts are incorrect…? I attempted to watch the video, but it kept looping through a series of dip recipes. Sadly, a comedy of errors this morning 🙁 A low rating due to recipe not turning out at all as directed (using 2 different methods), but at least I was able to use the dough, although not the result I expected or hoped for.
Love it
Delicious! It took a really long time and they were really sweet but the dough was really good and I loved the orange.
They were good but not the best. I might make them again but they won’t make the prestigious Christmas menu next year.
I was a little skeptical at first since she used ap flour instead of bread flour, but they came out perfect. I would make two changes to the recipe, first you can’t have cinnamon rolls without pecans, so I added 1/2 cup. Next time I think I’ll reduce the brown sugar to 1/2 or 3/4 cup, they were very sweet. Other than that an excellent recipe.