I prepared these last night for my daughter’s birthday breakfast this morning. They were very well received! Ooey gooey yumminess is the way to kick off your birthday, or any special day, in my opinion.
1 1/3 c + 1 tablespoon warm water
2 teaspoons of yeast
2 tablespoons of white sugar
4 cups of bread flour (I used King Arthur’s)
Zest from one large orange
3/4 teaspoon of kosher salt
4 tablespoons of butter or butter substitute (I can’t believe it’s not butter etc.)
Directions for the dough:
In a small bowl combine the warm (not hot) water with the yeast and sugar and let stand for 6 minutes. The mixture should foam up, if it doesn’t your yeast has gone bad or the water was too hot and killed it. Repeat if necessary.
In a separate bowl (in your stand mixer), combine the flour, orange zest and salt. Add the butter to the mixture. When the yeast is ready, pour that into the flour mixture. With the dough hook combine the ingredients (slowly to start or flour will fly everywhere). Once incorporated, knead the dough with the dough hook for 10 minutes. If the dough is super dry, add a teaspoon or less of water to it. If it’s too wet, add a teaspoon of bread flour. Place the dough in an oiled bowl and cover to rise for one hour. Keep it in a warm location (I place mine in my microwave just be sure not to turn it on). The dough should rise to double its size and spring back when you poke your finger into it.
1/2 cup of white sugar
1 tablespoon of cinnamon
1/4 tsp of nutmeg
Zest of one orange
5 tablespoons of butter or butter substitute
Directions for filling:
Combine all of the ingredients (minus the butter) in a bowl. Set aside until the dough is ready to roll out.
Preheat your oven to 350 degrees. Spray your glass 13×9 pan with nonstick baking spray and set aside.
When the dough has risen to twice it’s size – flour your surface that you will roll your dough out on. Roll out the dough to about a 10×14 size. I then take the butter (softened) in my hand and rub it all over the dough, to the edges. Then sprinkle the filling over the top of the butter, again, going right to the edges. You will then start to roll one end tightly until the entire piece is rolled up into one large log. Take a sharp knife and cut 1 1/4 inch pieces. Lay into your prepared 13×9 pan. Butt the spiral dough right up against one another. If you have additional pieces, I just lay them on top of the first layer in a random fashion.
Set the rolls aside to rise one final time for about 20-25 minutes. Then bake for 22-24 minutes.
1 cup of powdered sugar
1 teaspoon of vanilla extract
3 tablespoons of orange juice
Whisk together and set aside. Pour over warm rolls when removed from the oven.
— Knead to Cook