These Cinnamon rolls are my most versatile ever. In fact, if you are slack for time but want a real CINNAMON ROLL, these are it! Give yourself time to learn the recipe before beginning, and it will go faster!
These taste A-MAZING! And so fast, you can literally throw everything in one bowl!
They are my RandomNestFamily favorite Orange Rolls. Keep in mind that you are able to switch out orange for lemon, or apple, or cherry, or make them plain.
Choose your delight, that’s Randomnest style!
You can also switch the juice for water, or more milk, even yogurt. It all works the same. If you make these as-is, be ready to stun the family!
Let’s get STARTED!
*If you need to feed more, plan to double everything beforehand, use the biggest kitchen bowl you have. We will knead these by hand unless you have a bread mixer. But who wants more dishes right!
- 1/2 cup of warm milk
- 1 Tablespoon of yeast
- 1 Tablespoon of sugar
- 1 teaspoon of salt
- 1 egg
- 3 Tablespoons of butter (if you don’t have butter, use oil -I love grape seed. Olive oil is too strong.)
- 3 cups of Flour
- 1/2 cup of orange juice, (or apple, lemon, whichever flavor you are going for.)
- Powder sugar
- Orange Zest (or from the fruit you are using.)
- Cream cheese (optional)
- In a large bowl, mix your warm milk with the yeast. (This is important because you don’t want the salt to kill the yeast.
- Next, add ALL the other ingredients on top except orange juice. Mix well.
- Once everything is nice and mixed, start kneading your bread for 10 minutes.
- Flour your hands as necessary to prevent sticking of your hands to the dough.
- Cover your bowl of dough with plastic wrap, than a hot or warm towel.
- Sit the bowl it in the dark for 1 hour to allow the dough to double in size.
While you wait…Preheat your oven to 350*
Let’s make the inside:
- Combine as much powder sugar to spread through out your rolls, about 1 1/2cup for a single batch.
- With orange zest (or your choice of zest)
- Add in the orange juice (or your choice of juice)
- At this point, mix in the optional cream cheese, if you want that decadence.
- these ingredients should make a lot of spread for the inside of your rolls. try one batch before you go for the second, if you are doubling.
Back to the bread…
Once your bread has doubled in size, flour a clean surface and begin to roll it out. Try to get a large square, but really it does NOT have to be perfect.
Do not roll it out too flat, at least a third or a fourth of an inch. You want to be able to roll it up!
- Spread the center mixture along ALL 3 sides, leaving just a little off the fourth side/edge so the roll can stick to itself in closing.
- Begin to carefully roll up your cinnamon log until you get to the edge where there is NO mixture.
- Gently wet that edge and close it around the log. Roll the log back and forth to seal it together.
- Next, grab a pastry cutter, pizza cutter, or sharp knife and cut chunky circles. at this point, think about how big you want each roll, how many you want to make, and create uniformity.
- Cover your rolls with your towel, or wrap and let them rise for 30min more.
- Bake your rolls for 18-20 minutes
- More or less depending on the size of your rolls and how many.
- Lastly, glaze those bad boys and enjoy!
I hope you guys enjoyed this recipe. If you made it, share with us in the comments what kind, how big, and how many. We LOVE to hear what you guys are doing! Blessings!
Also, if you have any questions, leave a comment below!