Citrus Orange Cinnamon Rolls

Thursday, October 17, 2013
These were so good! 
The weekends fast approaching and I think you need to make Orange Cinnamon Rolls because you deserve it. 
Plus they make the house smell amazing! 
I love the orange cinnamon combination, it reminds me of fall and the holidays.
These will defiantly be on our Christmas morning menu this year.
Colt and I teamed up Sunday to make Citrus Orange Cinnamon Rolls after church and in between watching Football and snacking.
The best part was knowing Monday morning we had Citrus Orange Cinnamon Rolls and coffee to help get the day started.
I love Monday morning said no one ever! 
But a cinnamon roll with breakfast sure can help make it a little better.
Heat milk until about 115 degrees. Remove from heat and stir in yogurt or buttermilk.Citrus-Orange-Cinnamon-Rolls-Yeast-Sugar-Eggs-Warm-Water.jpg
In a mixer fitted with a dough hook add 1/2 cup warm water, yeast and 1/2 teaspoon sugar. Mix well and let sit for about 5-8 minutes or until frothy. Add eggs, remaining sugar and brown sugar. 
Add milk/yogurt mixture and vanilla. Mix until well combined.
Add 5 1/4 cup flour and salt. Knead on medium speed until dough is smooth and elastic and 5-8 minutes. Add additional flour as needed to make a smooth dough.
Continue to knead at medium speed while dropping  softened butter in 1 tablespoon at a time around edge and center of dough.
Continue to knead at medium speed. The dough will be come very soft and sticky. Continue to knead up to an additional 8 minutes.
(Sorry this is an old picture from an older post Worlds Greatest Cinnamon Rolls, but I wanted to make sure you had the idea.)
When dough is smooth. Place in a well buttered bowl and cover. Allow to rise 1- 1 1/2 hours in a warm place or until doubled in size.
Deflate risen dough and divide into 2. Roll each half into a 12 x 12 square.
Spread dough with 2 1/2 ounces softened cream cheese and 1 tablespoon butter on each half to the edge. This makes the dough extra tender and creates little pockets of flaky goodness.
Fold dough in thirds like a letter.
Now fold in thirds the other direction. Set aside to rest while repeating with second half of dough and make the filling.
Combine filling ingredients: softened butter, brown sugar, vanilla extract, honey, cinnamon, salt, orange zest, lemon zest, juice of orange and lemon. Place in freezer to help firm filling while rolling dough.
Roll dough into a 12" x 18" rectangle. Spread with 1/2 of citrus orange cinnamon sugar mixture leaving a 1/2" edge around dough.
Roll dough to form an 18" long log. Cut dough every 2" to make 9 rolls out of each log and place on a greased, rimmed cookie sheet or pan. I used a rimmed cookie sheet and a 8"x8" pan.
You can cover dough and remove from refrigerator before preheating oven in the morning to allow to double in size for fresh hot cinnamon rolls. Or you can rise Orange Cinnamon Rolls until doubled in size and bake in a 375 degree oven.
In a small bowl add powdered sugar, orange zest and lemon zest. Slowly pour in fresh squeezed orange juice to make a smooth citrus orange glaze. The best way to remove lumps from the powdered sugar is to let mixture sit about 5 minutes and stir well.
Drizzle baked rolls with orange glaze and serve warm or at room temprature.
Enjoy with a hot cuppa joe or tea! 

 Print Friendly and PDF

Citrus Orange Cinnamon Rolls

Recipe by Serena Bakes Simply From Scratch
Citrus Orange Rolls. The perfect start to any morning and a great treat for Christmas morning.
Prep time: PT40M
Cook time: PT30M
Total time: PT1H10M
Yield: 18 Servings

For Dough:
  • 1/2 cup Water Warmed To 110 degrees F
  • 1/2 ounce Active Dry Yeast (2 packets 1/4 ounce )
  • 1/2 teaspoon Sugar
  • 1/4 cup Brown sugar
  • 1/2 cup Milk
  • 1/2 cup Greek Yogurt Or Buttermilk
  • 1 tablespoon Pure Vanilla Extract
  • 2 whole Eggs
  • 3 whole Egg Yolks
  • 5 1/2 cups Flour
  • 1 teaspoon Salt
  • 14 tablespoons Butter, Room Temperature, Plus additional for greasing bowl and pan
For Cream Cheese Butter Layer:
  • 5 ounces Cream Cheese
  • 2 tablespoons Butter, Room Temperature
For Citrus Orange Cinnamon Filling:
  • 6 tablespoons Butter, Softened
  • 1 1/4 cup Brown Sugar
  • 1/4 cup Sugar
  • 2 teaspoons Vanilla Extract
  • 3 tablespoons Honey
  • 2 tablespoons Cinnamon
  • 2 whole Zest Of Oranges
  • 1 whole Zest Of Lemon
  • 1 whole Oranges Juiced
  • 1/2 whole Lemon Juiced
For Citrus Orange Glaze:
  • 3/4 cup Powdered Sugar, Sifted
  • 1 whole Orange, Zested and Juiced
  • 1/2 whole Lemon Zested and Juiced
Cooking Directions
  1. For The Dough: Combine water, active dry yeast and 1/2 teaspoon sugar in a mixing bowl fitted with a dough hook. Mix well and allow to sit 5-8 minutes until frothy.
  2. Heat milk on stove until about 110 degrees. Remove from heat and stir in yogurt or buttermilk. Add sugars, milk/yogurt mixture, vanilla, whole eggs and egg yolks to yeast. Mix until well combined.
  3. Add 5 1/4 cup flour and salt. Mix on low speed until combined. Increase speed to medium and knead until smooth adding additional flour as needed to make a soft and smooth dough. Knead about 5 minutes - 8 minutes.
  4. While kneading on medium speed add butter 1 tablespoon at distributing butter evenly around edges and center of dough. Continue to knead dough until dough is smooth about 8 minutes.
  5. Grease a large bowl with butter and add dough. Cover dough and allow to rise 1- 1 1/2 hours or until doubled in size.
  6. Deflate dough and divide in half.
  7. For Cream Cheese Butter Layer: Rolls each half of dough into a 12"x12" square and spread 2 1/2 ounces cream cheese and 1 tablespoon butter on each half. Then fold each half in thirds like a letter. Then fold in thirds the long way to form a small square.
  8. For Citrus Orange Filling: Combined all ingredients for filling and place in freezer while rolling each half of dough to help firm up mixture.
  9. Grease a large rimmed cookie sheet or 12"x18" pan and an 8"x8" pan
  10. Roll each half of dough into a 12" x 18" rectangle. Spread each rectangle with half of filling, leaving 1/2" space around edge.
  11. Roll each half into a tight 18" log and pinch the seam tightly closed.
  12. Cut each half 2" apart to create 9 rolls and a total of 18 rolls. Place in greased pans.
  13. Cover each pan with plastic wrap and refrigerate overnight for fresh rolls in the morning or allow to rise until doubled in size if cooking immediately.
  14. Remove rolls from refrigerator and preheat oven to 375 degrees.
  15. When rolls are room temperature and almost doubled in size bake for 30-35 minutes or until a toothpick inserted into the center of pan into the dough section comes out clean. Remove from oven and allow to cool for 15 minutes before removing from pan.
  16. For Citrus Orange Glaze: Combine powdered sugar, orange and lemon zest. Slowly stir orange and lemon juice until smooth. If mixture is lumpy allow it to sit for 5 minutes and stir again.
  17. Drizzle Citrus Orange Glaze over the top of cinnamon rolls and serve warm or at room temperature.
Citrus Orange Cinnamon Rolls are always a favorite for Easter Brunch or just a breakfast treat!

No comments

Serena Bakes Simply From Scratch Copyright © 2011-2018 All Rights Reserved. Powered by Blogger.