This picture is taken in France. Can you tell? My family loved these tasty rolls. On Sundays, we always have a brunch. Seeing this picture reminds me to make these again soon. Don’t be intimidated by yeast. It’s really not hard if you proof it as the recipe says.
Mary’s Orange-Glazed Cinnamon Rolls
1 1/4 cup very warm water
1 packet yeast
1 Tbs. sugar
3 1/2 cups white flour
1 cup wheat flour
1/4 cup white sugar
1/4 cup melted butter
1/4 cup powdered milk
1/4 tsp. salt
In clear container, combine water, yeast and sugar. Stir. Let sit five minutes until the top foams and is bubbly.
In large bowl, combine the remaining ingredients. Add yeast mixture. If you don’t have a Kitchenaide, combine with a spoon and then knead five minutes. If you do, hooray!, just attach the dough hook and let it combine and knead the dough for five minutes. Spray bowl with cooking spray. Cover with plastic wrap and let stand one hour until double. Roll out dough into a long rectangle (probably 12 inches by 20 inches).
Pour 1/4 cup melted butter over the surface and spread evenly. Sprinkle cinnamon and sugar (you determine the amount) over that. Beginning from the long end, roll up the dough. To cut, use sewing thread. Move the thread under the dough, about an inch in, and then pull each end of the thread together. Place on greased cookie sheet. Cover with plastic wrap and keep cool (in the fridge) over night.
Bake at 350 degrees for 25-30 minutes.
1 package cream cheese
1/4 cup orange juice
zest from one orange
1 tsp. vanilla
2 cups powdered sugar
Combine ingredients until smooth. Pour glaze over cinnamon rolls. Enjoy!
Conversation starter: Make up new words to Row, Row, Row your boat.