Orange-Cinnamon Rolls

We all love Cinnamon Rolls, well there is no denying in there. Now, who can resist a soft, fluffy, ooey-gooey, aromatic, fresh-out-of-the-oven roll with a steaming hot cuppa?! Well, not me! Not just for breakfast but I can happily eat it at any time of the day. Its a great breakfast on the go too. A simple yet fancy breakfast that can be prepared night before and then baked in the morning. But if you are short on time, simply bake a batch according to your convenience and warm it up into the microwave oven just before you wish to have it and you're good to go :)

Orange-Cinnamon Roll with Chai 

My introduction to the Cinnamon Rolls is very interesting that I shall share in my post on them in future, In Sha Allah (God Willing). After they became my instant favorite, me being me tried recreating them at home and have been quite successful at the attempt and made them numerous times eversince. But the quest didn't end there as the innovative side of me kept on bugging me to do something different with them and create some extra exciting, equally delicious and flavorsome treat in the name of good-old-Cinnamon Rolls.

Freshly baked Orange-Cinnamon Rolls

I then experimented with the flavors and one of the most succulent flavors I came up with is the combination of oranges and cinnamon. It is a total win-win combo that you can never go wrong with. I tried making them when the oranges were in full bloom but you can easily make them all year round by using packaged orange juice too. Beware, as this is such an addictive treat that surely will get you hooked on it so if you are willing to make it again and again, only then try making this recipe ;) 

Be ready to let some aroma get unleashed in your house! :D

Orange-Cinnamon Rolls

Ingredients:

For the dough

Flour: 3 1/2 - 4 cups (some extra flour for dusting)
Yeast: 1 pack (yields 2 1/4 tsp, active dry yeast or instant)
Egg: 1
Orange Zest: 1 tbsp (grated)
Orange Juice: 1/2 cup
Butter: 2 tbsp (unsalted and softened)
Sugar: 1/4 cup
Salt: 1 tsp
Milk: 1/2 cup (warm)

Filling

Cinnamon Powder: 1 1/2 tbsp (freshly ground)

Granulated Sugar: 1/4 cup

Orange Zest: 1 tsp (grated)

Butter: 1/4 cup (unsalted and softened)

Glaze

Icing Sugar: 3/4 cup (powdered sugar can be used too)

Orange Juice: 2 tbsp

Orange Zest: 1 tsp (grated)
Orange essence: 1/2 tsp (optional)

Method:

1. First prepare the dough by mixing all the dry ingredients. Reserve 1 cup of flour. 
2. Let the yeast activate by dissolving it to the warm milk. Skip this step if you are using instant yeast.
3. Add orange juice, egg, softened butter, all the mixed dry ingredients along with the activated yeast mixture to a mixing bowl.
4. Beat everything together with a help of a handheld mixer on low speed while scraping down the sides if required. This step can be done with a wooden spoon too.
5. Now slowly add the rest of the flour until a soft dough is formed. Turn off the mixer.
6. Knead the dough for a few minutes with the help of your hands by transferring it onto a floured surface. The dough shouldn't be sticky and should be easy to handle. Otherwise add more dry flour to bring it to the desired consistency.
7. Form it in to a ball and place into a bowl which is lightly greased and cover with a damp tea towel.
8. Let it rise for a while at a warm place. The time can vary according to the weather but can take minimum of 1 hour.
9. Prepare filling by mixing the sugar, cinnamon powder and orange zest in a small bowl. Keep aside.
10. Line a 9x13 inch baking pan with an aluminum foil or parchment paper. You can simply grease an oven-proof glass dish too.
11. Once the dough doubles in size, take it out onto a floured surface and roll it out evenly with a help of a rolling pin in a large rectangular shape. If you wish to be more accurate, roll it out into a 10x15 inch rectangle. (pic 1)
12. Spread the softened butter on the rolled out rectangle. (pic 2)
13. Sprinkle the filling mixture generously all over the buttered dough. (pic 3)
14. Tightly roll the dough into a large log by starting from one end. Pinch to seal the ends. 
15. Cut the log into 12 equal sized rolls. First cut in the middle of the log to make 2 logs. Then cut into the mid of the each log to make 4. Repeat the process till you get 12 rolls. (pic 4 and 5)
16. Now arrange all the prepared rolls in the baking pan. (pic 6)
17. Cover them and let them rise again for a while by keeping at a warm place. Approx 1-2 hours. (pic 7)
18. Preheat the oven at 180C/350 F/Gas-mark 4.
19. Bake the rolls for 25-30 mins or till they are golden in color and cooked through.
20. Prepare the topping by mixing all the ingredients well.
21. Let the rolls cool down a bit before drizzling the glaze topping all over them. (pic 8)
22. Serve warm

Pic 1

Pic 2

Pic 3

Pic 4

Pic 5

Pic 6

Pic 7

Pic 8

Pic 9

Enjoy! :)

Yields 12
Tips

1. These rolls can be made ahead. Just arrange the sliced rolls in a baking pan and instead of letting them rise, cover them with a cling wrap and refrigerate. Take them out and let them rise at a warm place before you wish to bake them. Baked rolls can stay good for 2 days. 
2. The prepared rolls can be frozen too but do not drizzle topping over them if you wish to freeze them. Let them thaw in the fridge and warm up in to the microwave at the time of serving and top them up with the glaze.
3. When oranges are in season, zest them with the help of a zester or a very fine grater and freeze the zest to use in any baking good or dish that requires the use of it.

That's all folks! :) Baking time can always be adjusted according to the type of your ovens. I hope you enjoy making and eating them. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.
Thank you and please remember in your Du'as/prayers! :)

*Not be duplicated, rewritten or published without permission- Thank you!