Orangey Iced Cinnamon Rolls
- 3/4 cup firmly packed light brown sugar, divided
- 3/4 cup nonfat milk, warmed (110° to 115°F)
- 1 (0.25-ounce) package active dry yeast
- 1 1/2 cup all-purpose flour, plus more for dusting
- 1 1/2 cup whole wheat pastry flour
- 1/2 teaspoon zest and 2 tablespoons juice from 1 orange, divided
- 1/2 teaspoon fine sea salt
- 4 tablespoons unsalted butter, melted, divided, plus more for the bowl and pan
- 1 egg, beaten
- 4 teaspoons ground cinnamon
- 1 cup powdered sugar, sifted
In a small bowl, stir together 2 tablespoons of the brown sugar, milk and yeast.
Let sit until very foamy, about 10 minutes.
In a large bowl, whisk together all-purpose flour, pastry flour, orange zest and salt.
Add yeast mixture, 2 tablespoons of the butter and egg and stir to form a shaggy dough.
Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes.
Lightly butter a large, clean bowl.
Place dough in the bowl, cover with plastic wrap and let sit in a warm spot until doubled in size, about 1 hour.
Lightly butter a 12-cup muffin pan.
Turn dough out onto a floured surface and roll into a 14x16-inch rectangle.
Gently spread remaining 2 tablespoons butter over dough.
In a small bowl, stir together cinnamon and remaining 1/2 cup plus 2 tablespoons brown sugar.
Sprinkle over dough, leaving a 1-inch border around edges.
Starting with a long side, snugly roll up dough 1 inch at a time, pulling and stretching it away from you a bit with every roll.
Place seam side down and use a serrated knife to cut into 12 rolls, trimming off the ends, if you like.
Transfer to the prepared muffin cups.
Cover loosely with plastic wrap and refrigerate for 8 hours or overnight. Alternatively, skip refrigeration and proceed to the next step.
Let rolls sit at room temperature for 1 hour.
During the last 15 minutes, preheat the oven to 350°F.
Uncover and bake rolls until puffed and golden brown, 18 to 20 minutes.
Remove from the oven and cover with a clean kitchen towel for 10 minutes to let soften.
Meanwhile, in a small bowl, whisk together powdered sugar and orange juice.
Carefully remove warm rolls from the pan, drizzle with orange icing and serve.
See our Terms of Service.
- 3/4 cup firmly packed light brown sugar, divided
- 3/4 cup nonfat milk, warmed (110° to 115°F)
- 1 (0.25-ounce) package active dry yeast
- 1 1/2 cup all-purpose flour, plus more for dusting
- 1 1/2 cup whole wheat pastry flour
- 1/2 teaspoon zest and 2 tablespoons juice from 1 orange, divided
- 1/2 teaspoon fine sea salt
- 4 tablespoons unsalted butter, melted, divided, plus more for the bowl and pan
- 1 egg, beaten
- 4 teaspoons ground cinnamon
- 1 cup powdered sugar, sifted