Here is my take on a classic Cinnamon Roll recipe, I added orange zest into the dough to add some extra flavour to this rich brioche-like dough. The candied orange zest on top of the rolls also add a sweet tangy taste too. This recipe is great and easy! If you are busy as you can make the dough in the evening and then it prove overnight in the fridge (which adds extra flavour to the dough) and then baked the following morning.
350g Strong White Flour
7g fast Action Yeast
1 Tsp Salt
2 Tbsp Caster Sugar
2 x Eggs
Zest of 1 Orange
125g Soften Butter (Cut into cubes)
100g Soft Brown Sugar
2 Tsp Ground Cinnamon
100g Icing Sugar
1-2 Tbsp Milk
2 x Oranges
150g Caster Sugar
1. Pour the milk into a pan and heat until the milk starts to simmer. Then leave the milk to cool until it reaches body temperature. In a large mixing bowl add the flour, yeast and salt, and then mix the dry ingredients until they have been evenly mixed together.
2. Next add the eggs and the orange zest and using a stand mixer start mixing the ingredients with a dough hook attachment. Then start pouring the milk into the mixing bowl. Keep on mixing until a dough starts to form.
3. Slowly add the butter a cube at a time until all the butter has been used up, and then knead the dough (using stand mixer with a dough hook) for 8-10 minutes. The dough should be smooth and glossy. Cover the bowl with clingflim and let the dough prove in the fridge over night.
4. In another bowl add the soft brown sugar and ground cinnamon and mix.
5. The next day place the dough onto a floured work surface and roll the dough into a 35cm x 40cm rectangle.
6. Brush over the milk over the dough (this will help the cinnamon sugar stick to the dough). Scatter the cinnamon sugar over the dough evenly.
7. Roll up the dough into a log and cover it in clingfilm. Leave the dough tot chill in the freezer for 30 minutes. This will make it easier to cut later.
8. Once the dough has chilled, cut the ends off the dough log and cut log into 12 roll. Then placed the rolls into a lined baking tray. Leave the rolls to prove for 30-45 minutes. Meanwhile pre heat the oven to 180C/350F/Gas Mark 4.
9. While Orange and Cinnamon Rolls are proving, make the candied orange peel. With a speed peeler remove the zest of the oranges and the cut the zest into fine strips.
10. Place the orange peels into a pan of cold water and heat until the water starts to boil. Let the water boil with the orange peel for 5 minutes and then strain the water away and repeat this process again. This process helps to remove the bitterness from the orange peel.
11. In a pan add the caster sugar and water, heat until the mixture starts to simmer and becomes clear. Then add the orange peel, keep the pan simmering until the peel becomes translucent. Remove the peel from the sugar syrup on place them on a tray lined with tin foil. Let the orange peel dry for 1-2 hours. You can keep the remaining orange syrup for cocktails or to pour over cakes.
12. Once the Orange and Cinnamon Rolls have proved bake in the oven for 20 minutes. When they are baked let the rolls cool on a while rack for 30 minutes.
13. While the Orange and Cinnamon rolls are cooling, make the icing. In a mixing bowl add the icing sugar and mix and then mix until you get a thick icing. Transfer the icing into a piping bag.
14. Drizzle the icing over the Orange and Cinnamon Rolls.
15. Finally to finish the rolls off scatter the candied orange peel over the rolls.
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