Two years ago, I posted my recipe for cinnamon rolls that I serve on the Sunday morning of my church’s General Conference. About a year ago, though, I had some friends over for the Sunday morning broadcast, and we tried making two kinds of rolls, one batch with cinnamon, of course, and another batch with orange.
I added cardamom to enhance the flavor, but mostly the orange flavor is all that shines through, which is exactly what I wanted.
Although I think I still love the cinnamon rolls best, if offered a choice, I would definitely pick one of each.
4 cups (600 g) unbleached all-purpose flour
1 package (a scant tablespoon) rapid yeast
3 tablespoons sugar
1 teaspoon salt
1/2 cup (125 g) milk
3 tablespoons unsalted butter, melted
1 cup (250 g) warm water (about 110 degrees, 45 degrees celsius)
3 egg yolks
5 tablespoons salted butter, at room temperature
zest of 2 oranges
2 cups (150 g) powdered sugar
1 teaspoon ground cardamom
cream cheese frosting (recipe follows)
1. In the bowl of an electric mixer fitted with the dough hook, mix flour, yeast, and sugar.
2. Add in salt, milk, water, melted butter, and eggs. Knead on low speed for 5-10 minutes, until the dough is smooth and elastic. Let rise in a warm place until doubled in size.
4. Punch down to redistribute bubbles. Let rest for 3 minutes. Roll out into a large rectangle (about 12×20 inches).
5. Mix room temperature butter with orange zest. Spread the mixture over the entire surface of the dough. Mix powdered sugar with cardamom in a small bowl. Use a sieve to sprinkle sugar mixture over the butter.
6. Starting on a 20 inch edge, roll the dough up loosely. Make slices 3 inches (6 cm) apart. Place rolls one inch apart, swirl side up, on a parchment lined baking sheet. Refrigerate over night.*
7. In the morning, place rolls in a cold oven. Pour boiling water in a baking dish and place in the bottom rack in the oven. Close oven and leave rolls to proof for 30 minutes.
8. Remove rolls and water. Preheat oven to 350 degrees (180 degrees celsius). When oven comes to temperature, return rolls to the oven and bake for 20-25 minutes. Frost with orange cream cheese frosting and serve warm.
* If you don’t have time to refrigerate these over night, simply let them rise in a warm place until doubled in size. Preheat the oven to 350 degrees (180 degrees celsius), and bake for 20-25 minutes.
For the frosting:
4 ounces (110g) cream cheese, at room temperature
4 tablespoons (55g) unsalted butter, at room temperature
1 cup (80g) confectioner’s sugar
1/2 teaspoon pure vanilla extract
zest of 2 oranges
juice of 1/2 an orange
Cream butter and cream cheese together. Stir in sugar, vanilla, orange zest, and juice. Use a whisk to break up any lumps.