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Orange Flavored Cinnamon Rolls
Cinnamon rolls just got better with fresh orange zest. Bake them the night before or in the morning, the choice is yours.
20 to 25 minutes
7 to 7-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
1-1/4 cups water
1/2 cup milk
1/3 cup butter or margarine
3 tablespoons butter OR margarine, melted
1 cup sugar
2 tablespoons freshly grated orange peel
1 tablespoon ground cinnamon
1 cup powdered sugar, sifted
1 to 2 tablespoons fresh orange juice
Combine 2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each half into 20 x 10-inch rectangle; brush with melted butter. In small bowl, combine remaining filling ingredients; sprinkle over dough. Beginning from short sides, roll up tightly as for jelly roll. Pinch seams to seal; cut each roll into 10 equal pieces. Arrange, cut sides up, about 1 inch apart on 2 large, greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 20 to 25 minutes or until done. Remove from sheets; drizzle with Orange Glaze.
Orange Glaze: Combine powdered sugar and orange juice in a small bowl. Stir until smooth.
Recipe Note: Dough may be refrigerated 2 to 24 hours. Place in greased bowl; cover tightly with plastic wrap. Remove from refrigerator; uncover dough and let stand 15 to 20 minutes.