Saturday, April 9, 2011
These cinnamon buns are livened up with bright, perky orange flavor. They are not too heavy nor too rich. The light lemony glaze provides a little sugar jolt adds a hint of sweetness which makes them just right for a breakfast treat. The texture is light, fluffy and tender from the milk and eggs. You can also freeze the baked rolls for a few weeks and thaw on the day you want to eat it. A quick heat in the microwave makes them almost as good as the day they were baked. I like to wrap them individually so I can quickly pull out one at a time for easy lunchbag treats. By lunchtime they are thawed and ready to be eaten! Sunshine Cinnamon Rollsmakes 12 | adapted from Southern LivingROLLS 1 (1/4 ounce) package yeast 1/4 cup warm water 1 cup warm milk 1/4 cup shortening [or softened butter] 1/4 cup sugar 1 teaspoon salt 1 egg, lightly beaten 3 1/2 to 3 3/4 cups flour FILLING 1 cup sugar 1/2 cup butter, softened 2 tablespoons orange zest 2 tsp cinnamon GLAZE 1 cup powdered sugar 4 teaspoons butter, softened 4-5 teaspoons milk 1/2 teaspoon lemon extract 1. In small bowl, dissolve yeast in water. In a large bowl, mix milk, shortening, sugar, salt, and egg. Add yeast mix; blend well. Stir in enough flour to make a soft dough. Knead on floured board for about 7 minutes. 2. Put in greased bowl and turn to grease top. Cover and let rise until doubled, about 1 hour. While the dough is rising, mix filling ingredients until smooth. 3. After the hour, punch dough down. Roll out into a large rectangle. Spread the filling on the rectangle. Roll up tightly starting with the long end. Cut into 12 rolls. Place rolls side by side a 9x13" baking pan or two round 9" pans. Cover and let rise until doubled, about 45 minutes. 4. Bake at 375 degrees F for 25-30 minutes, until golden brown and bread is fully cooked through. While the rolls are baking mix glaze ingredients. Spread over warm rolls.