Happy 2022! I pray that this year brings many blessing and much to joy to each of you. January 1st brought us the coldest temperature of Winter so far (4 degrees this morning!) and about 8 inches of snow. A beautiful way to begin the New Year, and an excellent reason to celebrate with these cinnamon rolls. I like adding orange zest and juice to my cinnamon rolls, oranges are traditionally a wintertime fruit. I love that it adds a zesty freshness which is also seasonal. Happy Baking!
Orange Citrus Cinnamon Rolls
Yields 12 rolls
1 pack of active dry yeast
1 cup warmed milk oat milk (115 degrees Fahrenheit)
1/2 cup (1 stick) melted butter
1/3 cup granulated sugar
3 1/4 cups sifted gluten-free all-purpose flour
1 teaspoon sea salt
1 teaspoon vanilla extract
zest of 1 orange
1/2 cup (1 stick) softened butter
1 cup light brown sugar
2 tablespoons ground cinnamon
Juice of 1 orange
1 tablespoon vanilla extract
2 cups powdered sugar
- In a standing mixer with a whisk attachment, mix together the active dry yeast and the oat milk which has been heated to 115 degrees Fahrenheit.
- In a small mixing bowl, stir together the two eggs, the granulated sugar, and the vanilla extract. Slowly add the melted butter, stirring continuously in order to temper the eggs and keep them from curdling.
- Pour the egg mixture into the standing mixer and whisk the ingredients together.
- At this point you will want to switch out the whisk attachment for the hook attachment on your mixer.
- In a large mixing bowl, sift the gluten-free flour and stir it together with the sea salt.
- Gradually add the flour to the standing mixer, stirring continuously with the hook attachment until a ball of dough forms.
- Lastly, grate the orange zest into the bowl and give it a few final turns to incorporate it into the dough.
- Remove the ball of dough from the mixer and knead it for 5 minutes on a well floured surface.
- Place the dough into a bowl and cover with a towel. Allow it rise in a warm location for 1 hour.
- Once the dough has risen, roll it out into a large rectangle.
- In a small mixing bowl, stir together the butter and brown sugar. Spread the butter mixture across the surface of the rectangle. Sprinkle with the cinnamon.
- Roll the dough into a log. Using a knife or a piece of string, slice the log into rolls, slicing about 2 inches apart.
- Place the rolls into a well-oiled baking dish. Make sure that the dish is small enough that the rolls are pressed against one another. Cover with a towel and allow the rolls to rise for an additional 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake the rolls for 30 minutes of until they just begin to turn golden brown.
- I like to glaze the rolls while they are still slightly warm. Cool them for about 15 minutes and then whisk together all of the glaze ingredients and pour it generously over the rolls.