Orange Cinnamon Rolls

Recipe

Prep: 1 1/2 hours, plus overnight chill time

Cook: 45 minutes

Makes: 9 cinnamon rolls

I highly reccomend measuring the water and flour with a scale

Dough:

• 1 cup + 3 tablespoons warm water (287 grams)

• 1 cup + 3 tablespoons fresh squeezed orange juice (about 3 oranges, 287 grams)

• 4 tbsp melted butter

• 3 tablespoons sugar

• 1 teaspoon salt

• 2 1/2 tablespoons active dry yeast

• Zest from 2 oranges

• 7 cups bread flour (840 grams)

Filling:

• 4 teaspoons cinnamon

• 1 teaspoon cloves

• Zest of one orange

• 3/4 cup brown sugar

• 2 sticks butter, melted

Glaze:

• Juice of 2 oranges

• Zest of 1 orange

• 1 teaspoon vanilla

• 3 cups powdered sugar

Place all of the dough ingredients into the bowl of a stand mixer and knead on a medium speed until dough comes together, about 8 minutes. The dough will be a bit sticky.

Preheat the oven to 175. Once heated, turn off. Transfer the dough to a lightly greased glass bowl, cover with a towel, and let it rise in the oven for 30 minutes, or until it has doubled in size.

Transfer the dough to a lightly greased work surface, and roll it out into a very large rectangle (about 24x16 but it doesn’t have to be exact).

Combine the filling ingredients, except the butter. Brush the dough with the melted butter, leaving about a 1/2 inch edge. Sprinkle the filling evenly over the butter.

Roll the dough into a log and divide into 9 even pieces (they will be about 2 inches each).

Place in a 9x9 greased baking dish. The cinnamon rolls should be touching. Cover with plastic wrap and refrigerate overnight

Before baking, remove cinnamon rolls from the refrigerator and let rise at room temperature for an hour.

Preheat the oven to 350. Bake for about 35 minutes.

Meanwhile, whisk together all glaze ingredients.

Once done baking, pour the glaze over immediately.

If needed, you can skip the overnight refrigeration. Once you have covered the cinnamon rolls with plastic wrap, let rise for 1 hour and continue.