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Orange-Infused Cinnamon Rolls
Prep Time
3 hrs 30 mins
Cook Time
22 mins
 
Servings: 16
Ingredients
FOR THE DOUGH
  • 2-1/4 teaspoon dry active yeast
  • 3/4 cup warm milk
  • 1/4 cup granulated sugar
  • 4 large eggs
  • 4-1/2 cup all-purpose flour
  • 1-1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 1 egg for the egg wash
FOR THE FILLING
  • 4 tablespoons unsalted butter
  • 2/3 cup light brown sugar (firmly packed)
  • 2 teaspoons ground cinnamon
  • 1 zest from one large orange
FROSTING
  • 8 ounces cream cheese
  • 1/2 cup butter (softened)
  • 4 cups confectioner's sugar
  • 2 teaspoons vanilla
Instructions
FOR THE DOUGH
  1. Dissolve the yeast in a bowl of warm milk (110-degrees), until foamy.

  2. In a stand mixer (fitted with a dough hook), add the yeast, granulated sugar, eggs, butter and flour and salt.

  3. Mix well until a ball forms. Place dough in a lightly greased bowl and cover. Allow dough to rest and rise for 2 hours.

  4. Turn dough onto a lightly floured work surface.

  5. Punch the dough down and divide in half. Set half aside.

  6. Roll dough into about 9" X 14" rectangle.

  7. Spread 2 tablespoons of butter over the rolled out dough.

  8. Sprinkle and then spread half of the brown sugar, zest mixture over the dough.

  9. Start on long edge of dough and gently roll the dough to create a log.

  10. Gently slice log into 1-inch rolls. Place on a parchment-paper lined tray. Cover and allow to rest and rise for 1 hour. Rolls will nearly double in size.

  11. Repeat steps with second half of dough.

  12. Brush rolls with egg wash.

  13. Bake for 20-25 minutes until golden brown.

  14. Spread frosting while rolls are still warm.

FOR THE FILLING
  1. Mix the brown sugar, cinnamon, oranges zest until well blended.

FOR THE FROSTING
  1. Beat the cream cheese and butter until soft and fluffy.

  2. Add confectioner's sugar and incorporate well. Add vanilla. Beat until creamy.

  3. Spread onto cooled rolls.