|Cinnabon Rolls with Orange Kist Icing|
Famous Cinnabon rolls with an orange accent. Surprise–they are easy to make and perfect for Christmas breakfast!
Since I got my new professional-strength Kitchen Aid Pro 600 mixer, the ol’ Midnight Baker has gotten back to baking!
I’ve been wanting to make cinnamon rolls for a while now. I found this recipe for Cinnabon Rolls in several places…the furthest I can track it back is to AllRecipies.
|Cinnabon Rolls with Orange Kist Icing|
Rather than make them plain–and they probably would be good made the standard way, I decided to ramp up the taste a bit with some hints of orange. I love the combination of orange and cinnamon…so warm and spicy. And perfect for a drab winter day. The orange brings a hint of sunshine into the picture. At least for me.
|Cinnabon Rolls with Orange Kist Icing are unbelievably yummy|
This is a very rich sweet dough recipe, but it’s very easy to make, especially with a great stand mixer! I’ve given directions for bread machines as well.
A little hint here–but we just may be giving away a great Kitchen Aid mixer sometime after the New Year, so check back 😉
Not only is the dough easy to make, the whole operation is easy. While it looks as if there are a lot of steps, each one is simple. Even the shaping is simple. The icing is easy too. You couldn’t ask for something so wonderfully flavored yet so darn easy to make.
If you don’t like orange, by all means leave the zest out of the filling and substitute vanilla for the orange extract.
Some sad news: It is with regret I have to tell you that these GORGEOUS pans, the Revol Cook & Play line of lidded bakers, will no longer be manufactured. Once all remaining stock is sold that will be that so if you want a great pan that holds up under professional use AND has a cover/lid that you can bake on, grab one while they are still available.
|Cook and Play Covered Pan (approx 13 x 9)|
|Longer Shot of Pan|
- 1 cup lukewarm milk
- ⅓ cup very soft unsalted butter, cut up
- ½ cup sugar
- 2 eggs
- 1¾ tsp salt
- 2½ tsp instant (SAF) yeast or bread machine yeast
- 4¾ cups all-purpose flour
- 1 cup light brown sugar
- 2 tbs cinnamon
- 2 tsp orange zest
- ⅓ cup soft unsalted butter
- ¼ cup soft unsalted butter
- 3 oz soft cream cheese
- 1½ cups confectioner's sugar
- ½ tsp orange extract
- Lightly grease a 13 x 9-inch baking pan. Set aside.
- Combine all dough ingredients in the bowl of a heavy-duty stand mixer. Mix until a soft dough forms. To knead by machine, change mixing paddle to the dough hook and knead for 4-7 minutes. Knead by hand 5-8 minutes. Dough should be soft but not sticky. Place about 1 tsp oil in the bottom of a large bowl. Add dough, coat bottom of dough with oil then turn oil-side up and cover with a greased sheet of plastic wrap. Set in a warm, draft-free place to rise until double, about 1½-2 hrs depending on conditions.
- Bread Machine Method: Add dough ingredients per breadmaker's instructions. Run on DOUGH cycle and let rise in the machine.
- Punch down dough. Lightly oil your work surface. Turn out dough onto prepared work surface and roll into a rectangle 12 x 16-inches.
- Spread the ⅓ cup butter evenly across the top of the dough. Mix the cinnamon and brown sugar in a small bowl. Sprinkle evenly across buttered surface.
- Roll up tightly starting from narrow end. Seal seam. Cut into 12 slices, 1-inch thick. Place in prepared baking pan 3 slices across short end, 4 slices down long end. Cover with greased plastic wrap and set in a warm, draft-free place to rise until double, about 45-60 minutes.
- Preheat oven to 375 degrees F. Bake for 20-25 minutes or until rolls are golden brown on the top.
- While rolls are baking, prepare frosting by placing cream cheese and butter in a medium bowl. Beat the butter and cream cheese well. Add the powdered sugar, ½ cup at a time beating until smooth. Add the orange extract and beat until well blended.
- Ice rolls while still very warm.
- Serve warm or cooled. Makes 12 servings (12 rolls)
|Nothing smells better baking than cinnamon rolls|
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