Sunday, September 23, 2012

Orange Glazed Cinnamon Rolls

Oh.My.Goodness!  If I'd known these were going to turn out so well, I would have drug myself out of bed earlier this morning to make them sooner!  But, no, when that alarm went off at 7:30 this morning I groaned, threw the blanket over my head and said not a chance.  That lasted about five minutes, before my sister, whom I'd promised to make the cinnamon rolls for, came into the room.  Yeah, I'm a sweetie.;)  But not half as sweet as these turned out.  You'll be licking your lips...and fingers.

In fact, there's one cinnamon roll left.  We've been in deep discussion all day about how we're going to divide it up so no one gets left out.  Well, we'll just see if anyone forgets about it long enough for me to get to it first >;)

Update: Nope, they remembered!  Next time I'm making a double batch!

Orange Glazed Cinnamon Rolls


  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 3 1/4 cups all-purpose flour
  • 1 package instant yeast
  • 1/4 cup white sugar
  • 1/2 tsp. salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 Tbsp ground cinnamon
  • 1/2 cup margarine, softened
  • 1 cup Powdered sugar
  • 1 tsp orange extract

Directions for Cinnamon Rolls:

  • Heat the milk in a small saucepan until it bubbles, then remove from heat.  Mix in 1/2 cup margarine, stir until melted.  Let cool until lukewarm.
  • In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, and salt, mix well.  Add water, egg, and then the milk mixture, beat well.  Ad the remaining flour, 1/2 cup at a time, stirring well after each addition.  when the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  • Cover the dough with a damp cloth and let rest for 10 minutes.  Meanwhile in a small bowl, mix together brown sugar, cinnamon, and 1/4 cup margarine.
  • Roll out dough into a 12x9 inch rectangle.  spread dough with margarine/sugar mixture. Roll up dough and pinch seam to seal.  Cut into 8 equal sized rolls and place cut side up in a lightly greased cooking dish.  Cover and let rise until doubled in a warm area, about 30 minutes.  Preheated oven to 375F.
  • Bake in the preheated oven for 25 minutes, or until browned. 

Directions for Icing:

  • Take a small bowl and put about a cup of powdered sugar in it.  Then add water 1 tsp at a time until it reaches the desired thickness. It can go from thick to thin quickly, so stir carefully.
Lastly, add about 1 tsp of orange extract.  Take a taste test of the icing.  If it's not orange tasting enough, add more extract.

Adapted from a recipe found on

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