orange cinnamon rolls

Cinnamon rolls for me, have always been this thing out of a cardboard can. The ones where you peel off the first layer of paper, press along the lines & all of a sudden the can pops apart in a dramatic fashion revealing the precut rolls inside. They came 6 to 8 in a can & included a little jar of icing that never seemed to be enough. At the time, I didn’t have a clue that the icing was just powdered sugar & water. I was a little clueless back then.

I’ve since discovered that I can make these delicious spirals of cinnamon heaven on my own. Haven’t quite mastered the recipe yet, it looks a little on the messy side, but I fully attempt to try again. I think maybe more flour so it holds its shape better. I’ve also noticed that they are really good when they are hot out of the oven, but that goes for most baked goods. When they cool down they become more like tsoureki. I like tsoureki, but I want to find a way that a cinnamon roll will still essentially be a sticky roll of love even when it’s a day old.
Here is the first attempt. Don’t judge the pictures too harshly, the roll itself was deliciously gooey & hit the spot exactly.

Recipe adapted from Sprinkled with Flour.

Ingredients, dough:
– 2 packs dry yeast
– 1 tsp sugar
– 1/3 cup warm water
– 1/2 cup warm mashed potatoes
– 2/3 cup sugar
– 1/4 cup sour cream
– 1/2 cup melted butter
– 2 large eggs
– 1 tsp salt
– 3 cups flour

Ingredients, smear:
– 1/3 cup unsalted better, softened
– 1 cup brown sugar
– 1/2 cup sugar
– 2 tsp cinnamon
– 1 orange, zested

Ingredients, icing:
– 1 cup icing sugar
– 2 tbs butter / orange juice / water (take your pick)

– mix together all ingredients for the smear & set aside for later.
– combine the yeast, 1 tsp of sugar & the warm water & set aside for 5 minutes.
– combine the remaining ingredients in a bowl (excluding the flour) and blend well.
– add in the flour & yeast mixture. At this point if you have an electric mixer, I recommend you use it. Attach the dough hook & set to medium for approx. 5 minutes until the dough stops sticking to the sides. If you need to, add flour 1 tbs at a time until it stops sticking.
– cover the bowl in plastic wrap & allow to rise for two hours.
– punch down the dough, recover & let rise for an additional two hours.
– tip the dough out onto a floured surface & roll into a rectangle.
– cover the rectangle in the smear & roll it up.
– cut the log into 1.5 inch slices (a sharp knife is recommended) & place them onto a baking tray lined with parchment.
– cover in plastic wrap & refrigerate overnight.
– in the morning, preheat the oven to 175C. Remove from the fridge & allow to rest for 15 minutes before baking.
– bake for 30-35 minutes.
– whilst baking, mix up the icing sugar & liquid of your choice with a whisk. Pour over the rolls whilst they are hot.
– serve whilst warm & enjoy with a good cup of coffee or an ice cold glass of milk.

Helpful tips:
1. If you’d like to freeze some of the rolls, place them in the freezer on a baking tray after they’ve been rising over night. Once they are frozen, they can be individually wrapped in plastic wrap and then stacked on top of each other. Remember to defrost before baking.
2. When maxing the mashed potatoes, if you opt for using a hand blender, please please please be careful not to over blend. Did you know that potatoes turn into a rubbery glue. I looked it up & it appears to be that this happens when the starch molecules are broken down. I didn’t know this when I started blending them & decided to turn my hand mixer to a higher speed. All this resulted in was the gluey potatoes becoming even more rubbery & sticky & quickly started ascending up the legs of my beaters. Long story short I had to boil more potatoes.

….for more recipes from us, check out our archives here.


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