We had a computer failure when we were sending the January-February Magazine to the printer. In the repairs that followed a few things did not make it back into the magazine. One of those was the paragraph that contained the ingredients for Vicki Yount’s Orange Cinnamon Rolls.
Here’s the ingredient list, along with the rest of the recipe for these delicious treats.
Orange Cinnamon Rolls
Snowy winter days are my favorite times to bake and one of my favorite snow day treats are homemadeCinnamon rolls. My Orange Cinnamon Roll recipe is wonderfully easy for the experienced baker as well as the novice. The original recipe came from an on old 1980 magazine. I have made them dozens of times, making a few changes to the original recipe. I hope you and your family love them as much as my family and friends do.
1 package active dry yeast . 1 1/4 cups whole milk . 1/4 cup granulated sugar . 1/4 cup butter . 1 teaspoon salt . 2 eggs, room temperature; well beaten . 4 cups Bread flour plus a little more for rolling
Heat milk, sugar, butter and salt over low heat.
(Slightly warm to the touch)
Stir well; pour into a larger bowl.
Add yeast to the top of milk mixture.
Let stand a few minutes (see slight bubbles)
Add beaten eggs. Add flour, 1 cup at a time.
Beat (mixer or wooden spoon) until a soft dough.
Turn dough out on countertop dusted with flour.
(To make a soft, but not sticky dough)
Knead about 3 or 4 minutes. Shape into a ball.
Place dough in a large buttered bowl.
Cover with a tea towel.
Set in a moderately warm place.
Let rise about 1 1/2 hours.
When doubled in size, punch down dough.
Roll dough into a rectangle
(14×12-inches wide, 1/2-inch thick).
Filling: 1 stick softened butter
1 cup brown sugar
1 Tablespoon ground cinnamon
Spread butter over dough.
Mix cinnamon and brown sugar together.
Cover dough with cinnamon mixture; press into dough.
Start at short end; roll dough into a tight log.
Pinch end of dough to secure log; turn ends under.
Time to cut log into rolls. Cut log in half.
Cut the half in half again (now 4 pieces)
Cut each 1/4 of dough into 4 equal pieces..
Place 16 rolls into a well buttered 9×13-inch dish.
Let dough rise until doubled in size; 25 to 30 minutes.
Bake at 350°F. 25 to 30 minutes or until light brown.
1 (4-ounce) block cream cheese
4 Tablespoons softened butter
1 1/2 teaspoons navel orange zest
2 1/2 cups powdered sugar
1 to 2 teaspoons navel orange juice
Beat butter and cream cheese together.
Add juice, a little at a time for a soft, slightly runny frosting.
Stir zest in by hand.
Cool rolls about 10 to 15 minutes; cover with frosting.