Tangerine Sweet Rolls

This recipe makes two of these!

This recipe is rather fitting for a Christmas morning in Florida. While my mother doesn’t grow tangerines, she does grow a variety of lemons, oranges and grapefruit in the yard that I enjoy while I’m home. This is the second year that I’ve made this recipe for Tangerine-Glazed Cinnamon Rolls. I found the recipe several years ago in the late Cottage Living Magazine (which I miss dearly) and I’ll saved it in an email since then (those folks at Google seem to save Christmas every year). This year we added chopped pecans which I highly recommend.

Tangerine-Glazed Cinnamon Rolls from Cottage Living Magazine

This recipe can be mixed by hand, but using a stand mixer makes the
job easier. These are best eaten within hours of baking, so if you
want them in the morning, roll and cut the dough before you go to bed,
cover it well, and allow it to rise overnight in the fridge. Prep: 30
minutes; Stand: 2 hours; Bake: 20 minutes.

Ingredients
4 teaspoons active dry yeast
3/4 cup granulated sugar, divided
4 1/4 cups all-purpose flour
Zest and juice of 3 tangerines, divided
1 teaspoon salt
1 cup milk
6 tablespoons unsalted butter, cut into pieces
2 large eggs
1 egg yolk
1 tablespoon cinnamon
4 tablespoons unsalted butter, melted
1 large egg beaten with 1 teaspoon water (egg wash)
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons tangerine juice

Preparation
1. Combine yeast, 1/2 teaspoon granulated sugar, and 1/4 cup warm
water in a small bowl; let stand 5 minutes, and set aside. Place
flour, 5 tablespoons granulated sugar, zest of 2 tangerines (about 2
teaspoons), and salt in bowl of a stand mixer fitted with a paddle.
Mix to combine.
2. Heat milk in a small saucepan over medium-low 1 to 2 minutes or
until warm to touch. Add 6 tablespoons butter, and allow to melt.
Remove from heat.

3. Add 2 eggs, 1 egg yolk, dissolved yeast, and milk mixture to flour
mixture. Mix on low speed 6 to 8 minutes or until a soft, tacky dough
forms, stopping once or twice to push dough off paddle and sides of
bowl. (Dough should just start to clear sides of bowl and feel
satiny.) Add a few sprinkles of flour, if necessary. Transfer dough to
a large greased bowl, cover with plastic wrap, and let stand in a warm
place about 1 1/2 hours or until doubled in bulk.

4. Grease 2 (9-inch) round cake pans. Mix remaining granulated sugar
(about 1/2 cup) and cinnamon in a small bowl. Turn dough out onto a
lightly floured surface, and press to deflate. Roll into a 17- x
11-inch rectangle with longer edge toward you. Brush with melted
butter, and sprinkle with cinnamon sugar. Roll up dough lengthwise,
pinching seam to seal.

5. Cut dough into 12 equal slices with a large sharp knife, and place
slices in prepared pans. Cover and let rise in a warm place until
almost doubled in bulk, about 30 to 45 minutes. Preheat oven to 350°.

6. Brush surface of buns with egg wash. Bake at 350° for 20 to 22
minutes or until golden brown. Remove from pans, and let cool 5
minutes.

7. Whisk together powdered sugar, vanilla, tangerine juice, and
remaining 1 teaspoon zest, and drizzle over warm rolls. Serve warm or
at room temperature.

Yield
Makes 12 large rolls

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