Orange Cinnamon Rolls

Say hello to the softest, fluffiest, orange-est, cinnamon rolls you’ll ever eat! With an easy dough, these come together quickly and the hardest part is sitting around and waiting for the yeast to do its thing. Top the rolls with a sticky, citrusy orange glaze and they will become your new favourite breakfast, snack and/or dessert.

Put on a pot of coffee because that’s great with cinnamon rolls of all kinds! The orange juice in this dough is magical, making the rolls more tender and fluffy than even classic cinnamon rolls. While best fresh from the oven, they’re great reheated even a few days later, just enough that the glaze becomes a little bit gooey again.

What takes these cinnamon rolls many, many notches ahead of the average ones, is the orange. The fresh, tangy flavour is perfect with warming cinnamon and gives the rolls a very obvious facelift. I loved loved loved it and hope you do too!

• 2 and 1/4 tsps active dry yeast
• 1/2 cup warm water (125 ml; you should be able to comfortably dip a finger in)
• Zest from 1 orange
• 1/2 cup fresh orange juice (125 ml, from 1 medium orange)
• 1/4 cup caster sugar (50 gms)
• 2 tbsps butter, at room temperature (30 gms)
• 1 tsp salt (if using salted butter, reduce to 1/2 tsp salt)
• 1/2 cup whole milk, at room temperature (125 ml)
• 3 and 1/2 cups all-purpose flour (420 gms)

• 1/4 cup caster sugar (50 gms)
• 2 tsps cinnamon powder
• 1/4 cup butter, at room temperature (55 gms)

• 1 cup icing sugar, sifted (100 gms)
• 3 tbsps fresh orange juice
• 1/8 tsp vanilla extract
• Zest of half an orange