Quicker Orange Cinnamon Rolls

Quicker Orange Cinnamon Rolls | Cookie Monster Cooking

Let’s talk cinnamon rolls.  Warm, gooey, delicious orange cinnamon rolls to be exact.  I have wanted to make these at home for what feels like forever.  But I held out as long as possible since I wanted to wait until the holiday season.

When I was a kid my mom would make the orange cinnamon rolls from the can for a special weekend or holiday breakfast.  We would gobble them up in no time and you would more than likely find me licking the plate clean.  And then sticking my finger in the little frosting container to get every last bit.

And of course I still licked the plate clean when I made these … many many years later.  Don’t judge : )

Quicker Orange Cinnamon Rolls | Cookie Monster Cooking

What I love about this recipe is that there is only one short 30 minute rise.  But you still get nice thick and fluffy cinnamon rolls.  In way less time.  Which means you can be eating them quicker.  Which is a good thing, yes?

Now, if you don’t like orange just leave it out.  And then you’ll have regular cinnamon rolls.  Which are also awesome.  So take your pick.

While these were of course best fresh, they actually do re-heat well.  Pop them in the microwave for a few seconds and bam, good as new.  Which definitely happened in our house since I really didn’t need to eat eight cinnamon rolls in one sitting.

Quicker Orange Cinnamon Rolls | Cookie Monster Cooking

Special holiday breakfast?  I got you covered.  And promise me you’ll lick the plate clean.

Quicker Orange Cinnamon Rolls
 
Yield: 8 cinnamon rolls
Ingredients
For the filling:
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • pinch of salt
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
For the dough:
  • 1 ¼ cups whole milk, room temperature and divided
  • 4 teaspoons instant yeast
  • 2 tablespoons granulated sugar, divided
  • 2 ¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 6 tablespoons unsalted butter, melted and divided
  • 1 tablespoon orange zest (from 1 orange)
For the glaze:
  • 3 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • 1 tablespoon orange zest (from 1 orange)
  • pinch of salt
  • 1 cup confectioners’ sugar, sifted
Instructions
  1. To make the filling - add the brown sugar, granulated sugar, cinnamon and salt to a small bowl. Mix to combine. Add in the melted butter and vanilla. Mix until it resembles wet sand. Set aside.
  2. To make the dough - spray a 9-inch round baking pan or a deep dish 9-inch pie plate with nonstick cooking spray. Line the bottom of the pan with parchment paper and then spray the parchment. Set aside.
  3. Add ¼ cup of the milk to a small microwave-safe bowl. Heat in the microwave until 110 degrees (about 15 to 20 seconds). Add in the yeast and 1 teaspoon of the sugar. Stir to combine and then let sit for about 5 minutes, until the mixture is bubbly.
  4. In a large bowl, whisk together the flour, baking powder, salt and remaining 5 teaspoons sugar. Add in 2 tablespoons of the melted butter, the orange zest, the yeast mixture and the remaining 1 cup milk. Mix until a dough forms (it will be on the sticky side). Transfer the dough to a well-floured work surface. Knead by hand until a smooth ball forms, about 2 minutes. Roll out the dough to a 9 by 12 inch rectangle on a well-floured surface. Brush the dough with another 2 tablespoons of the melted butter, leaving a ½ inch border around the edges. Sprinkle the dough evenly with the prepared filling. Starting with the long end, roll the dough into a tight log and pinch the seam to seal.
  5. With the seam side down, use a sharp knife to cut the dough into 8 equal slices. Place the rolls in the prepared pan with the cut side up (one roll in the center and the rest around the perimeter). Lightly brush the tops of the rolls with the remaining 2 tablespoons melted butter. Cover the pan loosely with plastic wrap and let rise in a warm place for 30 minutes.
  6. Preheat the oven to 350 degrees. Remove the plastic wrap and bake the rolls for about 23 to 25 minutes, until lightly browned. Transfer the pan to a wire rack to cool for about 10 minutes.
  7. Meanwhile, make the glaze. Add the cream cheese, butter, milk, vanilla, orange zest and salt to a large bowl and whisk until smooth (it will be a little lumpy but keep going and it will smooth out for the most part). Add in the confectioners’ sugar and whisk until smooth. Pour the glaze over the warm rolls, using a spatula if needed to cover the tops.

Source:
Adapted from Cook’s Country October/November 2013.