Cookie Bookie

Orange Rolls

Dough:
¾ cup warm milk (110 degrees F)
2 ¼ teaspoons yeast (1/4-ounce package yeast)
¼ cup granulated sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup butter, melted
3 cups bread flour, plus more for dusting
3/4 teaspoon salt

Filling
6 tbsp butter, softened
about 1 cup orange marmalade
1/2 cup light brown sugar, packed

Orange Glaze
3 tsp orange zest, divided
1/4 cup orange juice
1/2 tsp vanilla extract
2 cups powdered sugar
pinch of salt
3 tablespoons milk or cream (as needed)

Warm milk to around 110 degrees F. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky, add flour a tablespoon at a time if too sticky.

Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. 

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 16x12 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough. Spread marmalade even over buttered dough then evenly sprinkle brown sugar over the top. 

Starting from the 12 inch side tightly roll dough up, pinch the end of the dough to seal it, and place seam side down. Cut into 12 one inch rolls and arrange rolls on a greased pan or cookie sheet.  Cover with plastic wrap and allow to rise until double in size 45 minutes to an hour.

Preheat oven to 350 degrees F. Remove plastic wrap and bake cinnamon rolls for 20-25 minutes or until just golden brown on the edges.

Make the glaze:
In a bowl, add orange juice, vanilla, powdered sugar and salt and whisk to combine.  Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.  Whisk in 2 teaspoons of orange zest.  Evenly poor glaze over rolls. Evenly sprinkle remaining 1 teaspoon of zest over rolls.

To make overnight cinnamon rolls:
After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. Bring rolls to room temperature first by leaving them on the counter for 30-45 minutes before baking (this counts as the second rise).