Cinnamon Rolls with Zesty Orange Icing

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyIntermediate

Yields8 Servings
Prep Time1 hr 5 minsCook Time20 minsTotal Time1 hr 25 mins
 20 g fresh baking yeast
 2 tsp granulated sugar (divided)
 200 ml warm milk
 350450 g flour (divided)
 50 g butter (softened)
 1 tsp cinnamon
 60 ml double cream (four brushing over)
Cinnamon Filling
 70 g unsalted butter (softened)
 100 g demerara sugar
 50 g caster sugar
 1 tsp vanilla bean paste
 2 tsp cinnamon
 ½ tsp nutmeg
Orange Cream Cheese Icing
 150 g cream cheese
 50 ml double cream
 50 g icing sugar
 ½ orange zest
1

In a small saucepan warm milk to 'blood' temperature or 37°C/98°F.

2

Meanwhile, in a small bowl add baking yeast, sugar, 1tsp of warm milk and mix until smooth. Set it aside and let it activate for a couple of minutes.

3

Remove milk from the heat and transfer it to a clean mixing bowl. Add yeast mixture, 100g flour and let it rise for 45 Minutes.

4

Prepare the filling by mixing all ingredients together into a smooth paste.

5

Once the dough has risen add sugar, cinnamon, butter and gradually knead in the rest of the flour until the dough no longer sticks to your hands.

6

Pre-heat oven to 190°C/375°F. Roll the dough into a 45x35cm/14x18in large rectangle. Using a spatula or palette knife evenly spread over the filling and roll into a tight roll starting from the long side.

7

With a sharp knife cut the roll into 8 equal pieces and place them neatly into a greased deep baking dish with the filling side up. brush with double cream and bake for 15-17 Minutes or until golden brown. Let it cool completely before topping with icing.

8

Prepare the icing by whisking together cream cheese, double cream, icing sugar and orange zest until smooth and fluffy.

9

Once cinnamon rolls have cooled, spread over the icing and serve with a cup of tea or coffee.

Ingredients

 20 g fresh baking yeast
 2 tsp granulated sugar (divided)
 200 ml warm milk
 350450 g flour (divided)
 50 g butter (softened)
 1 tsp cinnamon
 60 ml double cream (four brushing over)
Cinnamon Filling
 70 g unsalted butter (softened)
 100 g demerara sugar
 50 g caster sugar
 1 tsp vanilla bean paste
 2 tsp cinnamon
 ½ tsp nutmeg
Orange Cream Cheese Icing
 150 g cream cheese
 50 ml double cream
 50 g icing sugar
 ½ orange zest

Directions

1

In a small saucepan warm milk to 'blood' temperature or 37°C/98°F.

2

Meanwhile, in a small bowl add baking yeast, sugar, 1tsp of warm milk and mix until smooth. Set it aside and let it activate for a couple of minutes.

3

Remove milk from the heat and transfer it to a clean mixing bowl. Add yeast mixture, 100g flour and let it rise for 45 Minutes.

4

Prepare the filling by mixing all ingredients together into a smooth paste.

5

Once the dough has risen add sugar, cinnamon, butter and gradually knead in the rest of the flour until the dough no longer sticks to your hands.

6

Pre-heat oven to 190°C/375°F. Roll the dough into a 45x35cm/14x18in large rectangle. Using a spatula or palette knife evenly spread over the filling and roll into a tight roll starting from the long side.

7

With a sharp knife cut the roll into 8 equal pieces and place them neatly into a greased deep baking dish with the filling side up. brush with double cream and bake for 15-17 Minutes or until golden brown. Let it cool completely before topping with icing.

8

Prepare the icing by whisking together cream cheese, double cream, icing sugar and orange zest until smooth and fluffy.

9

Once cinnamon rolls have cooled, spread over the icing and serve with a cup of tea or coffee.

Cinnamon Rolls with Zesty Orange Icing

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