Orange Cinnamon Rolls
The softest and fluffiest orange cinnamon rolls! These orange brioche overnight rolls are packed full of brown sugar, cinnamon and orange juice. Topped with an orange frosting and sprinkled with orange zest for the perfect citrus cinnamon roll.
Equipment
- 8" square baking tray
Ingredients
Ingredients for Orange Brioche Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C)
- 2¼ teaspoon dry active yeast
- 1 tablespoon superfine granulated sugar or caster sugar
- 1 cup all purpose flour or plain flour
- ¾ cup strong white bread flour
- 1 teaspoon salt
- 3 eggs
- ½ cup unsalted butter softened at room temperature and cut into roughly ½" cubes
- 1 tablespoon orange zest
Ingredients for Orange Cinnamon Filling
- ½ cup unsalted butter softened at room temperature
- ½ cup light brown sugar firmly packed
- 2 tablespoon orange juice fresh squeezed or store bought, not from concentrate
- 1 tablespoon ground cinnamon
Ingredients for Orange Frosting
- 1 cup powdered sugar or icing sugar, sifted if lumpy
- 2 tablespoon orange juice fresh squeezed or store bought, not from concentrate
- orange zest optional for extra flavor and decoration
Instructions
Instructions for the Orange Brioche Dough
- Begin by sprinkling the dry active yeast and a teaspoon of sugar over the warmed milk. Give this a stir and set aside for 10 minutes until very foamy. (see note)
- In the bowl of a stand mixer fitted with a dough hook, mix together the flour, bread flour, remaining sugar and salt.
- Once the yeast is ready, add this to the flour, immediately followed by 2 of the eggs and 1 egg white (reserving the egg yolk for an egg wash later). Begin kneading on a low speed until a dough forms and continue kneading for 15 minutes until the dough is beginning to pull itself from the sides of the bowl. (see note)
- Add the softened butter bit by bit, continuing to knead. Once the butter in incorporated, add the orange zest. Knead for 15 minutes on low speed, until the dough is again beginning to pull itself from the sides of the bowl, though it will still be sticky.
- Scrape the dough into a greased bowl and cover with plastic wrap. Set this in the refrigerator for a slow proof of about 8 hours (or overnight).
Instructions for Orange Cinnamon Filling
- In a small mixing bowl, cream together the butter, sugar, cinnamon and orange juice.
- When the dough is finished it's first proof, remove from the refrigerator and turn it out on a floured work surface. Roll the dough into a rectangle, about 12" wide by 18" long.
- Spread the cinnamon mixture over the surface of the dough and roll into a log from the bottom to the top.
- Using a piece of flavorless dental floss of a thin kitchen twine, trim the ends of the dough to remove any unfilled and uneven roll. Then divide the dough into 9 rolls.
- Place the 9 rolls into a parchment lined square baking pan and cover with a clean kitchen towel to proof at room temperature for 2 hours (until doubled in size).
- When nearly finished the second proof, preheat your oven to 350°F (175C/155C Fan) and make a quick egg wash by whisking the reserved egg yolk with a splash of milk.
- Brush the egg wash over the buns and bake in the preheated oven for 25 minutes, until risen and golden.
- Remove from the oven and allow to cool for 10 minutes while you whisk together the orange frosting.
- For the frosting simply mix together the powdered sugar and orange juice. Spread this over the warm rolls, sprinkle with additional zest if using and serve.
Notes
The activation of the yeast is key to the success of these bread rolls. If your yeast is not foamy after 10 minutes in the warm milk, this may be due to the milk either being overly cold or overly warm, or the yeast being expired. If you suspect the milk of having been too hot, this can kill the yeast and will result in the dough not rising properly - it is likely best to start again at this stage, before getting too far into the recipe!
Just like my other brioche doughs, this dough is very sticky and may not pull itself cleanly from the sides of the bowl.
Nutrition
Calories: 413kcalCarbohydrates: 48gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 110mgSodium: 290mgPotassium: 127mgFiber: 2gSugar: 27gVitamin A: 741IUVitamin C: 5mgCalcium: 48mgIron: 1mg
Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!