zest from 1 medium orange
1/2 c orange juice
1/4 c sugar
1 tsp salt
1 egg
2 Tbsp butter, softened
3 - 3 1/2 c flour
1/4 c sugar
2 tsp cinnamon
1/4 c butter, softened
2 tsp cinnamon
1/4 c butter, softened
1 c powdered sugar
3 Tbsp orange juice
zest from 1 orange
1 tsp vanilla
Dissolve the yeast in 1/2 cup warm water (105°F).Add in some ginger. Let stand about 1 minute.
Add orange zest, orange juice, sugar, salt, egg, butter, and 1.5 cups of flour. Beat everything together with low speed mixer. Stir in flour as needed to make dough easy to handle – about 1.5 – 2 more cups. Dough should spring back when poked with a finger. Transfer the dough to a lightly floured surface. Knead for 5-6 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, about 1.5 hours.
Line the bottom of a asking dish with parchment paper. Leave room on the sides.
Turn the dough out onto a lightly floured work surface and roll into a 10×15-inch rectangle. Spread the dough with softened butter. Mix together sugar and cinnamon and sprinkle on the dough. Roll up the dough and cut into 16 1-inch rolls. Place in baking pan cut side up. Cover the rolls and let them rise in a warm place for 30 min to 1 hour.
Turn the dough out onto a lightly floured work surface and roll into a 10×15-inch rectangle. Spread the dough with softened butter. Mix together sugar and cinnamon and sprinkle on the dough. Roll up the dough and cut into 16 1-inch rolls. Place in baking pan cut side up. Cover the rolls and let them rise in a warm place for 30 min to 1 hour.
Preheat the oven to 375°. Cover rolls with foil and bake 25-30 minutes til light brown. Let cool on rack for 15 minutes.
Mix powdered sugar, zest, 3 Tbsp orange juice and vanilla. Drizzle over rolls.
Can freeze cooked rolls up to 2 months. Thaw in refrigerator overnight and warm-up to serve.
