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Orange Flavored Cinnamon Rolls

Cinnamon rolls just got better with fresh orange zest. Bake them the night before or in the morning, the choice is yours.

Orange Flavored Cinnamon Rolls

Print Recipe

Yield

20 rolls

Difficulty

Intermediate

Prep Time

1:00

Bake Time

20 to 25 minutes

Rise Time

1 hour

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Ingredients

  • Dough
  • 7 to 7-1/2 cups all purpose flour
  • 1/2 cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons salt
  • 1-1/4 cups water
  • 1/2 cup milk
  • 1/3 cup butter OR margarine
  • 2 eggs
  • ** Filling **
  • 3 tablespoons butter OR margarine, melted
  • 1 cup sugar
  • 2 tablespoons freshly grated orange peel
  • 1 tablespoon ground cinnamon
  • Orange Glaze
  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons fresh orange juice

Directions

  1. Combine 2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough in half. Roll each half into 20 x 10-inch rectangle; brush with melted butter.
  3. In small bowl, combine remaining filling ingredients; sprinkle over dough.
  4. Beginning from short sides, roll up tightly as for jelly roll. Pinch seams to seal; cut each roll into 10 equal pieces. Arrange, cut sides up, about 1 inch apart on 2 large, greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  5. Bake at 375°F for 20 to 25 minutes or until done. Remove from sheets; drizzle with Orange Glaze.
  6. Orange Glaze: Combine powdered sugar and orange juice in a small bowl. Stir until smooth.
  7. Recipe Note: Dough may be refrigerated 2 to 24 hours. Place in greased bowl; cover tightly with plastic wrap. Remove from refrigerator; uncover dough and let stand 15 to 20 minutes.

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