This week of posts feel like blasts from my childhood. Growing up, it was a treat to pop open a can of Pillsbury Orange Sweet Rolls. My sister and I would unravel the rolls and make various shapes – animals, hearts, you name it. These Orange Cinnamon Breakfast Rolls are basically a homemade grown-up version. They are less sweet, packed with fresh orange zest, ground ginger and cinnamon – yet coated in cream cheese icing and sliced almonds.
These are the perfect treat for a quiet weekend at home – for which I’m very much looking forward to.
And, on a final non-morningbun note – since I always talk about the seasons, I saw this and loved it today:
“There is a season for wildness and a season for settledness, and this is neither. This season is about becoming.” – Shauna Niequist
Enjoy your weekend. And, I hope you’ll enjoy these sweet for Spring rolls.
Orange Cinnamon Breakfast Rolls, adapted from Taste of the South’s Annual Cast-Iron Issue
For the rolls and filling:
- 1 cup warm milk
- 3 1/2 cups all-purpose flour
- 6 tablespoons unsalted butter, melted
- 1 (1/4 ounce) package active dry yeast
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons orange zest
- 1/2 cup orange marmalade
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
For the icing:
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 2 cups confectioners’ sugar
- sliced almonds, garnish
In a large bowl, combine one cup warm milk, flour, butter, yeast, sugar, salt, and orange zest. Beat at low speed with an electric mixer until combined. Transfer dough to a greased bowl. Cover and let rise in a warm place until doubled in size, approximately one hour.
On a lightly floured surface, knead dough until smooth and elastic. Roll dough into a 20×12-inch rectangle, approximately 1/4 inch thick. Spread marmalade evenly over dough. Dust with ginger and cinnamon. Beginning on one long side, roll tightly into a log. Slice into 2-inch rolls.
Spray a 10-inch pie pan with nonstick cooking spray. Place rolls in pan; cover and let rise in a warm place (85 degrees) for 1 hour.
Preheat oven to 350 degrees. Bake rolls until lightly browned, approximately 35 minutes.
In a large bowl, beat cream cheese and butter at medium speed with the whip attachment of an electric mixer until smooth. Add confectioners’ sugar on low speed until combined. Beat at high speed until fluffy. Spread icing over warm orange rolls. Sprinkle with almonds.