Makes 12-14 rolls
As with all yeast doughs, it’s not necessary to use the flour amount called for in the recipe as a strict rule (unless a weight measure is given) because humidity, temperature, altitude and a multitude of other factors can affect how much flour you need in your yeast doughs. This tutorial on yeast will show you how a perfectly floured dough should be.
On this occasion, I was in such a rush that I didn’t get round to making up the suggested glaze. Instead I brushed the rolls with syrup I had bottled from making the Candied Citrus Peel.
185ml (¾ cup) warm milk
6 tablespoons butter, melted and cooled
3 large eggs
530g (4 ¼ cups) flour
50g (¼ cup) sugar
2 ¼ teaspoons dried yeast
1 ¼ teaspoons salt
115g (½ cup) softened butter
200g (1 cup) sugar
2 tablespoons freshly squeezed orange juice
Grated orange zest from two large oranges(reserving ½ teaspoon for the glaze below)
190g (1 ½ cups) icing sugar
3 tablespoons freshly squeezed orange juice
½ teaspoon grated orange zest reserved from the filling above
For the dough, whisk the warmed milk and butter together in a large liquid measuring jug. Combine 500g (4 cups) of the flour, sugar, yeast and salt together in a mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the milk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (or knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 30g (¼ cup) flour, 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight sticky texture when pressed between your fingertips. (See tutorial).
- Place the dough in a large, lightly greased bowl and cover the top tightly with cling film. Let the dough rise in a warm place until doubled, around 2-2 ½ hours, depending on the warmth of your kitchen.
- For the filling, combine all the filling ingredients (reserving ½ teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.
- When the dough is ready, turn it out onto a lightly floured counter and press it into about a 30x40cm (12x16in) rectangle. Gently brush the filling mixture over the rectangle, using a spatula.
- Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls, more or less (I made 19!). You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking tray. If you want to try the twist method, take one roll at a time and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared baking tray. Cover the rolls with lightly greased cling film and let them rise in a warm place until doubled in size, 1-1 ½ hours.
- Bake the rolls at 180ºC (350ºF) for 22-25 minutes, until the rolls are lightly golden on top and cooked through. Whilst the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.