Recipe courtesy of Jeff Mauro
From:
Food Network Magazine
Orange-Glazed Cinnamon Rolls
Getting reviews...
- Level: Intermediate
- Total: 3 hr
- Active: 55 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 607
- Total Fat
- 33 g
- Saturated Fat
- 20 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 2 g
- Sugar
- 39 g
- Protein
- 8 g
- Cholesterol
- 118 mg
- Sodium
- 398 mg
“This has become a yearly tradition for Sarah, Lorenzo and me. Coffee, gifts, a warm artificial fire and real cinnamon rolls!”
- Level: Intermediate
- Total: 3 hr
- Active: 55 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 607
- Total Fat
- 33 g
- Saturated Fat
- 20 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 2 g
- Sugar
- 39 g
- Protein
- 8 g
- Cholesterol
- 118 mg
- Sodium
- 398 mg
Ingredients
For the Dough:
For the Filling:
For the Orange Glaze:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the warm milk and the yeast. Let it bloom for about 5 minutes. Add the eggs, melted butter, granulated sugar and salt and mix until combined. Add the flour and beat until just combined. Let the dough rest for at least 5 minutes or up to 15 minutes.
- Attach the dough hook and knead the dough for 5 minutes, adding a small amount of flour only if the dough is not coming together. (The dough should stick to the side of the bowl a bit and feel sticky to the touch.)
- Scrape the dough out and place in a large greased bowl. Cover with plastic wrap and then a kitchen towel and let proof in a warm spot in the kitchen until the dough doubles in size, 30 minutes to 1 hour. This is a good time to make the filling and the glaze.
- Make the filling: Combine the butter, brown sugar, orange zest, cinnamon, ginger, salt, nutmeg and candied orange in a bowl and whisk until smooth. Set aside.
- Make the orange glaze: Set up the stand mixer with the whisk attachment. Combine the cream cheese, confectioners’ sugar, butter, orange zest, orange juice and salt in the mixer bowl. Start beating on very low speed until incorporated, then turn to medium and whip until light and fluffy, about 30 seconds.
- Preheat the oven to 375 degrees F. Turn out the dough onto a well floured surface. Flour the top and use a rolling pin to roll the dough into a 14-by-25-inch rectangle with a long side facing you.
- Spoon on the filling and smooth out using a rubber spatula. Roll up the dough from a long side into a tight pinwheel. Cut the log into 12 pieces and place in a well-greased 9-by-13-inch baking dish. Cover with plastic wrap and let it proof one more time until almost doubled, 20 to 30 minutes.
- Pour the heavy cream directly onto the raw rolls and let the cream soak into all the crevices of the rolls. This makes them extra gooey!
- Bake until lightly golden brown and the center rolls are no longer raw in the middle, 20 to 25 minutes. Use a toothpick or skewer to test doneness. Let cool for about 10 minutes, then spoon the orange glaze on the warm rolls and spread it around.
