Orange Rolls

Orange Rolls

Dough:

1 C. warm milk (105-115° F)

2 1/2 tsp instant dry yeast

2 large eggs 

1/3 C. butter, melted

zest of 1 orange 

1 tsp. salt

1/2 C. granulated sugar

4 1/2 C.  all-purpose flour

Filling:

1/2 C. orange marmalade

1/2 heaping tablespoon cinnamon

1/2 C. heavy cream, warmed*

Prepared cinnamon sugar, optional

Glaze:

2 C. powdered sugar

zest and juice of 1 orange

1 Tbsp. heavy cream*

Pour the warm milk in the bowl of a stand mixer and sprinkle yeast on top.  Add eggs, butter, orange zest, salt and sugar.  Add flour and mix  just until the ingredients are barely combined.  Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.

With the dough hook, mix the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth.  The dough will be tacky and will still be sticking to the sides of the bowl.  That's ok!  Don't be tempted to add more flour at this point!

Spray a large bowl with cooking spray.  Remove the dough from the mixer bowl and place it in the greased bowl.  Cover and let rise in a warm place until double, about 30 minutes.  

Sprinkle pastry mat or counter generously with flour.  Turn out the dough onto the floured surface.  Sprinkle flour onto rolling pin and roll dough into 12x15" rectangle.

Spread the marmalade over the whole dough rectangle.  Sprinkle the top with cinnamon.

Starting on the long end, roll the dough up tightly, jelly roll style.  

Cut into 12 slices and place in a greased 9x13 pan.  Cover the  pan and allow the rolls to rise for 20-30 minutes more, until nearly doubled.  

Preheat the oven to 375°.  

Measure out 1 Tbsp of cream from the 1/2 cup of cream and put it in a medium size bowl.  Set aside.  Warm the remaining cream just until the chill is off.  Don't make it hot - you just don't want it cold.  It should be warm to the touch.

Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.  (You can sprinkle cinnamon sugar over the cream in the bottom of the pan, if desired.)

Bake at 375° for about 17 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.  

Remove the rolls from the oven and prepare the glaze.  To the 1 Tbsp of reserved cream, add the powdered sugar, orange juice and orange zest.  Whisk until smooth.  Drizzle the glaze over the rolls.

Recipe altered slightly from https://www.tastesoflizzyt.com/orange-rolls/