Orange Breakfast Rolls - Infused with orange and a hint of cinnamon

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Orange Breakfast Rolls - Infused with orange and a hint of cinnamon

Move over, cinnamon rolls. Every day is a holiday when you put this orange version of the classic cinnamon roll on your breakfast table.

Make an easy-to-knead sweet dough the night before so it's ready to roll and bake in the morning.

The next morning, brush the dough with orange-infused sugar and just a pinch of cinnamon and roll it into a cylinder.

Slice the rolls and arrange them in a rectangular shape to rise for about 45 minutes. Bake and unmold while it's still hot.

You'll need to tend to them right away, as even the stiffest sleepers won't stay in bed when the smell of hot buns fills the house.

The overnight mass will rock your world

You shouldn't have to wait all day for a breakfast bagel, right? That's the beauty of overnight pasta.

It doesn't need to be kneaded and rises in the fridge overnight instead of on a hot counter, so it's ready to shape, fill and bake in the morning. How does this work?

The relatively wet and sticky dough uses time in the fridge to align the gluten molecules in the dough to create elasticity and strength, thus no kneading.

But wait, there is more! An overnight rise gives the dough time to develop even more flavor and buttery dough is much easier to handle when cold.

Tips for making orange rolls

• Rub the finely grated orange zest into the sugar with your fingers. The oils from the orange zest permeate the sugar and enhance the orange essence.
• If the eggs are cold, soak them in a bowl of warm (not hot) water for 5 minutes to bring them to room temperature.
• If the butter is cold, you'll need to let it sit for a while (at least 45 minutes) to soften enough to add to the dough. To shorten the time, cut the butter into small cubes and spread them out on a plate for about 15 minutes. Or use the same trick from the previous egg. Seal a piece of butter in a plastic bag and soak it in warm water for about 5 minutes.
• To give the dough more strength and structure, roll it out and fold it a few times after mixing.
• Use a sheet of parchment to help roll the dough into a cylinder - hold the edges of the paper closer to you and spread it out from the body. The parchment will help you roll the dough evenly.

Ingredients

for dough

• 1/4 cup granulated sugar
• 1 tablespoon finely grated orange zest (from 1 orange)
• 2/3 cup whole milk
• 4 large eggs, at room temperature
• 4 cups (480 g) all-purpose flour, plus more for dusting
• 2 1/2 teaspoons instant yeast or standard yeast softened in 2 tablespoons warm water
• 1 1/2 teaspoons salt
• 10 tablespoons unsalted butter, at room temperature, cut into 1-inch pieces
• 1 teaspoon of vegetable oil (for the half moon bowl)
• softened unsalted butter (for the pan)

For the filling

• 4 tablespoons unsalted butter, at room temperature
• 1/2 to 3/4 cup granulated sugar
• 2 tablespoons finely grated orange zest (from 2 oranges)
• 1 teaspoon cinnamon
• pinch of salt

For the glaze

• 2 cups of icing sugar
• 3 tablespoons freshly squeezed orange juice or to taste
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, unsalted butter
• pinch of salt

Method

Make the dough

Mix the sugar and orange zest:

In a small bowl, combine the sugar and orange zest. Work the zest into the sugar with your fingers to release the orange oil and soak into the sugar.

Heat the milk and mix it with the eggs:

In a 4-cup Pyrex measuring cup or microwave-safe container, heat milk for about 30 seconds to take the chill off.

Add the eggs to the measuring cup and beat with a fork until just combined.

Add infused sugar:

Mix the infused sugar into the egg-milk mixture and set aside.

Combine the dry ingredients:

In the bowl of an electric mixer fitted with the paddle attachment on low speed, mix the flour, dry yeast, and salt until just combined.

Combine wet and dry ingredients:

Add the egg, milk and sugar mixture to the bowl of dry ingredients. Mix on low speed until combined.

Add butter:

With the mixer on low speed, add the butter chunks, one at a time, mixing after each addition until the butter is absorbed by the dough.

It will be sticky. Scrape down the sides of the bowl and shape the mixture into a ball.

Put the dough to rest:

Cover the container with plastic wrap and place in a warm place. Set a timer for 20 minutes.

Roll out and fold the dough, then let it rest:

After 20 minutes, remove the plastic wrap and slide your fingers under the dough on the edge of the bowl furthest away from you.

Gently stretch the dough up and towards you and fold it to the side closest to you.

Rotate the bowl a few inches and repeat the stretch and fold 5 to 6 times, rotating the bowl each time and stretching and folding the dough around the bowl.

Cover and let sit for another 20 minutes.

Knead again and let rest overnight:

Repeat, stretching and folding the dough 5 to 6 times and rotating the bowl each time.

Scrape the dough from the bowl of a stand mixer into an oiled bowl. Shape the dough into a ball, cover with plastic wrap, and refrigerate overnight.

Take the dough out of the fridge and warm it up a bit:

The next morning, take the dough out of the refrigerator and let it rest at room temperature for 45 to 60 minutes while you make the filling.

assemble and bake

Make the filling:

In a small bowl, whisk together the butter, sugar, orange zest, cinnamon, and salt until combined.

Prepare the baking dish:

Butter a 9 x 13-inch baking dish. Place a 12x16-inch piece of parchment on the baking sheet so the 2 long sides stick out 1 1/2 inches.

Roll the dough into a rectangle:

Place a second 12 x 16-inch piece of parchment paper on a work surface and dust with flour.

Flip the dough onto the parchment paper, roll out into a rectangle, and roll out to the same size as the parchment, stretching out the corners if necessary.

The dough should be about 3/8-inch thick.

Fill, stretch and cut the dough:

Using an offset spatula, evenly distribute the filling over the dough, leaving a 1-inch border all around.

Lay out the dough so that the long side is parallel to the edge of the counter. Lift up the parchment paper and roll the dough away from your body to form a cylinder.

Pinch the seam firmly and turn the torso so that the seam side is facing down.

Shape the rolls and let rise:

Using a knife, cut the log into 12 equal pieces about 3.5 cm wide. Use a serrated knife or bench scraper to cut the dough into rolls and place on the baking sheet. They should fit in the pan and barely touch each other.

Cover them loosely with plastic wrap and let them rise for 45 to 60 minutes, or until they look puffy and have almost doubled in size.

Adjust an oven rack to the middle position and preheat oven to 350ºF.

Make the glaze:

In a medium bowl, beat the confectioners' sugar, orange juice, lemon juice, butter, and salt until smooth. The frosting should be pourable. If it's too thick, thin it with more orange juice, 1 tablespoon at a time.

Bake the rolls and then cool:

Bake rolls for 33 to 35 minutes or until golden brown. Check at the end of the cooking time and cover the pan loosely with aluminum foil if the rolls are browning too quickly.

An instant read thermometer inserted into the center of a coil should register 195°F. Transfer the pan to a wire rack and let cool in the pan for about 10 minutes.

Brown the rolls and serve:

Place a wire rack on a baking sheet.

As soon as the scones come out of the oven, place the baking sheet on the rack and use a pastry brush to spread half of the frosting over the top. Let rest for 15 minutes.

Using the parchment as handles, gently lift the rolls off the baking sheet and place on the wire rack. Slide the parchment off the rollers.

Brush the remaining frosting over them, letting the excess drip onto the baking sheet.

Serve it hot.

Store leftovers tightly wrapped in aluminum foil at room temperature for up to 2 days.

Learn how to make this delicious breakfast recipe

Souce: The Stay At Home Chef

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