M’s cinnamon rolls
Things were quite busy past weeks. I’ve been to Stockholm for a week, then to Toronto for a week and now my second semester has started. Full power. And off course I want to do too many things. I don’t have the time for it and I think I need to reschedule everything. My first priority for now is this blog. And I love it.
This recipe is for cinnamon rolls with orange-vanilla glaze. When I came back from Toronto last monday, my little sister was baking all morning to prepare an apple pie and these delicious cinnamon rolls. Since these cinnamon rolls need quite some time, she was making them for an afternoon snack and for breakfast the next morning. And they were delicious! Fluffy, soft, crunchy top, perfect combination of filling and dough, delicious glaze to pour over: that sounds good right? Here’s the recipe!
Cinnamon rolls with orange-vanilla glaze
Yield: +/- 14 rolls
1 Package of Dry Yeast
¾ cup of Whole Milk
¼ cup of Granulated Sugar
¼ cup of Water, warmed up to 115 degrees
¼ tsp of Vanilla Extract
1 tsp of Salt
¼ cup of Unsalted Butter, melted
4 cups of All Purpose Flour
¼ cup of Melted Butter, to brush over the top before baking
For the Filling
1/3 cup of Unsalted Butter, at room temperature
¾ cup of Brown Sugar
¼ cup of Granulated Sugar
1 1/2 Tbsp of Ground Cinnamon
For the Glaze
¼ cup of Cream Cheese, at room temperature
1 Tbsp of Butter, at room temperature
1 1/4 cups of Powdered Sugar
½ tsp of Vanilla Extract
3 to 4 Tbsp of fresh orange juice
First of all, we need to prepare the dough so that it can rise.
Combine the warm water (not too hot!) and 1 tsp of the granulated sugar. Sprinkle the yeast over the top of it and let this sit for a few minutes.
In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
When doubled in size, punch the dough down and roll it out onto a floured surface into a 15×9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9×13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
Meanwhile preheat your oven to 350 degrees.
Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the orange juice until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
Recipe adapted from LauraVitale