Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

cinnamon rolls.JPG

Cinnamon Rolls w Orange & Cream Cheese Glaze
 

DOUGH:
¼ C warm water

2-1/4 t yeast

1 T. sugar

{soak the above three ingredients together until foamy}

½ C sugar

1-1/4 C buttermilk

1 stick butter, melted

1 t vanilla

2 eggs

1 t salt

1 t baking powder

3-4 C flour, sifted

 

FILLING:

1 C brown sugar

1-1/2 T cinnamon

¼ C. melted butter

 

GLAZE:

¼ C. melted butter

2 oz. cream cheese, softened

1 C or more powdered sugar

1/3 C or more orange juice

1 packed T. orange zest

 

 In a large bowl, combine sugar and buttermilk with warm melted butter. Add yeast mixture, eggs, vanilla, salt, and baking powder. Mix well. Gradually add the flour to form a soft dough. It should be fairly sticky to ensure the rolls are moist. Just make sure it isn’t sticking to the bowl anymore and you’ve pretty much got it spot on. Cover with a tea towel and let rise 1 hour.

Flour your counter and turn the dough out, then gently press it into a rectangle, about ¼ inch thick. No need for a rolling pin. Brush with melted butter, then sprinkle on the brown sugar and cinnamon. Beginning with the edge closest to you, roll up rather tightly. Cut rolls 1-1/2 inch thick using a sharp knife or some dental floss. Place rolls into greased baking pans, cover, and let rise 1 hour more.

Preheat oven to 350F. Bake rolls about 20-25 minutes, until golden. While they are baking, whisk together the glaze ingredients. As soon as rolls are out of the oven, drizzle the glaze on them generously. Serve warm. 

All content copyright 2015 Meredith Leigh | Background image by Cindy Kunst.