Sunshine Cinnamon Rolls

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 Rolls
makes 12 | adapted from Southern Living

ROLLS
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.