orange glazed cinnamon rolls

If you read my Facebook post a few days ago, you would know I had planned to post a side item this week.  But I was so excited about this particular recipe discovery, the side item got pushed... to the side.

(Sorry.  I couldn't resist.)

You might remember my earlier discussion about Pillsbury cinnamon rolls and Luke's preference for those.  I decided to try my hand again at a homemade version, tweaking the Amish bread dough a bit to shoot for a more sweeter, "Luke-approved" version. 

The results?  

A three-pointer.  All net.  Major score.  In other words, Luke asked for seconds!

This was not rocket science at all, folks.  I just added more sugar; a third of a cup, to be exact.  I also allowed for more room around the rolls as they rose.  

Oh.  And I doused them with an orange glaze.  

Wow. 

The final product was richer, softer, and - dare I say - better than Pillsbury.  

So, I couldn't wait any longer to share the newest version.  I hope you love them as much as we do. We'll certainly keep the originals in the Sunday morning rotation as well, but these will satisfy all four of us, which is a miracle in and of itself.  Cause we all know when Luke is happy, everyone is happy.      

Orange Glazed Cinnamon Rolls - 
makes about 12 large rolls
Ingredients:

For the dough

• One half of Amish Sandwich Bread dough Amish Sandwich Bread dough (made with 2/3 cups of sugar rather than the original 1/3 called for)
• 1 cup brown sugar
• 1 tbsp. cinnamon
• 1/4 cup butter, melted

For the icing

• 4 clementines, zested and juiced (we use Little Cuties, but two regular oranges could be used)
• 1 tbsp. butter, melted
• dash of salt
• 2/3 cup confectioners' sugar

~ Preheat oven to 350 degrees.  Grease 9x13 pan.
~ Follow directions for Amish Sandwich Bread through the first rise.  
~ After punching down dough and kneading, take half of dough and roll out into rectangle. 

~ Spread the melted butter over the dough with a pastry brush, leaving about an inch 
    around the edge.

~ Mix together brown sugar and cinnamon, and spread generously over buttered surface.  
    Press mixture lightly into dough. 

~ Starting with the long side away from you, tightly roll the dough towards you.

~ Once rolled, use a sharp serrated knife to slice log into rolls.  If your dough is too soft, 
    you can pop in the fridge for a few minutes to harden.  

~ To ensure uniform thickness, I start in the middle of the log and slice.  I then find the 
    middle of each of the two logs I cut, and cut again.  I continue to slice in the middle of 
    each section until complete.

~ Place cut rolls in pan (pans with sides will produce softer rolls, but for 
    crisper edges, you can use a baking sheet), leaving a little room for dough to rise and 
    swell.

~ Place in warm spot to rise, covered loosely in lightly greased plastic wrap.  

~ Bake in 350 degree oven for 12-15 minutes, or until tops are golden and dough is cooked 
   through.  If needed, tent pan with aluminum foil to prevent over-browning while dough 
   finishes cooking.
~ While rolls are cooking, mix the orange juice, zest, butter and salt together.  Whisk in the 
    sugar and stir until smooth.  Spoon over cooked rolls.

Tips and Tricks

• If you don't want to cook your rolls immediately, you can loosely cover the pan with greased plastic wrap and place in the fridge after placing cut rolls in pan. When ready to cook, take the rolls out and let them come to room temperature, allowing to rise as normal.

Recipe from The Lazy Daisy Kitchen