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

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Cinnabon Rolls with Orange Kist Icing

Famous Cinnabon rolls with orange icing.  Surprise–they are easy to make and perfect for Christmas breakfast!

Prep Time3 hours hrs 10 minutes mins

Cook Time25 minutes mins

Total Time3 hours hrs 35 minutes mins

Course: desserts

Cuisine: American

Keyword: Cinnabon rolls, cinnamon rolls recipe

Servings: 12

Calories: 524kcal

Author: Judith Hannemann

Ingredients

Dough:

• 1 cup milk lukewarm
• 1/3 cup unsalted butter very soft, cut up
• 1/2 cup sugar
• 2 eggs
• 1 3/4 tsp salt
• 2 1/2 tsp instant yeast SAF yeast or bread machine yeast
• 4 3/4 cups all-purpose flour

Filling:

• 1 cup light brown sugar
• 2 tbsp cinnamon
• 2 tsp orange zest
• 1/3 cup unsalted butter soft

Icing:

• 1/4 cup unsalted butter soft
• 3 oz cream cheese soft
• 1 1/2 cups confectioner's sugar
• 1/2 tsp orange extract

US Customary - Metric

Instructions

• 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 1 1/2-2 hrs depending on conditions.
• Bread Machine Method: Add dough ingredients per bread machine 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 1/3 cup butter evenly across the top of the dough. Mix the cinnamon, orange zest 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, 1/2 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)

Nutrition

Serving: 1roll | Calories: 524kcal | Carbohydrates: 83g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 391mg | Potassium: 154mg | Fiber: 3g | Sugar: 42g | Vitamin A: 601IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg

Nothing smells better baking than cinnamon rolls

YUMMO

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Death by chocolate…brownies in a cup.  There’s no better way to “go”!  Pssst–there’s a giveaway tucked in this post too.

Baking mug cakes is not a new idea.  It’s the “in” thing to do lately.

Ooh La La–CHOCOLATE!!!

Here, I’ve done a cheesecake brownie.  It’s rich and chocolatey with a nice rich cheesecake surprise filling.  The cheesecake portion is not made with eggs.  It’s not custardy–it’s caky which works SO well in this brownie.

What I’ve done here is add even more chocolate!  I’ve drizzled it all messy and such (I love that look) with some of my homemade fudge sauce–the recipe is in a link in the recipe–and added super SUPER dark bittersweet chocolate chips on top. I just had to buy them when I first saw them. The ones I got are Ghiardelli and they are 70% cacao and to die for!!!

Warning!!!  Rocky chocolate road ahead!!

Notice the cups?  I just love these!  They are from Revol’s Crumpled line.  They come in all different sizes but what I’ve shown here is the Espresso size.  They are about a 4 fluid ounce capacity and perfect for baking rich stuff like this in so you can enjoy BUT control the portion.

Well, we’re giving away a set of these cups–and you’ll get your choice of color or flag or design or whatever you want! Take a look over at the Revol website to see.

Revol Crumpled Cups

Revol will tell you this is more than a coffee cup!  That’s because you can bake in it too.  It has the same properties as all of their fine bakeware–durable, oven safe to 575 degrees F, and has that classic French look.

There’ll Always Be an England, Vive La France, and the plain white

Death By Chocolate Cheesecake Brownie Cups

• *Brownie:
• 2 cups sugar
• 1 1/4 cup flour
• 1/4 tsp salt
• 6 tbs baking cocoa
• 4 eggs, beaten
• 3/4 cup oil
• 1 tsp vanilla
• 
  
• Cheesecake Filling:
• 6 oz cream cheese or Neufchatel cheese
• 3 tbs very soft butter
• 1 tsp vanilla
• 2 tbs flour
• 1/3 cup sugar
• 
  
• Topping:
• 1 cup Fudge Sauce**
• 1/2 cup 70% cacao chocolate chips

*Any brownie mix of your choice can be substituted.
**Any commercial hot fudge sauce may be substituted.


NOTE:  I used Revol Crumpled espresso-sized cups for this recipe.  However, they can be made as cupcakes and that is how the directions are stated.


Preheat oven to 350 degrees F.  Line 12 muffin/cupcake cups with paper liners.


Mix all brownie ingredients till well blended. 


In a separate bowl, mix all cheesecake ingredients till well blended.  The cheesecake mixture will be very thick!


Pour brownie batter in each cup, filling about 1/2 full (an ice cream scoop works well for this). Put a dollop of cheesecake filling on top of batter in each brownie cup (I found about 2 tsp was the right amount to distribute it evenly between each cup).


Top each brownie with about 1-2 tsp of remaining brownie batter.


Bake at 350 for 20-25 minutes, or until cake tester comes out clean.  If you are going to bake in the Revol Crumpled Espresso cups, you will have to bake for 30-35 minutes.


Microwave the fudge sauce until it’s a consistency you can drizzle (about 20 seconds on HI in a 1000W oven).


Drizzle liberally over each cupcake and the messier it looks, the BETTER.  Top with chocolate chips.


Makes 12 cupcakes or 6 Revol cups.

Death By Chocolate Cheesecake Brownie Cups

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.  

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The post Death By Chocolate Cheesecake Brownie Cups appeared first on The Midnight Baker.