There's nothing better than the smell (and taste) of cinnamon rolls fresh out of the oven, except when they are enhanced with the wonderful aroma (and flavor) of orange, as in this recipe, which adds orange jam to the usual cinnamon and brown sugar filling. Nutmeg is another extra touch. And rather than rolling each strip individually, you can roll up the dough into one large log and then slice it with a sharp knife, but this does risk flattening the shapes, requiring a bit of fixing before baking.
- 5 grams dry yeast
- 20 grams warm water
- 2 eggs
- 80 milliliters milk
- 200 grams cake flour
- 50 grams sugar
- 50 grams margarine
- 1 tablespoon margarine (softened)
- orange jam
- brown sugar (to taste)
- cinnamon (to taste)
- nutmeg (to taste)
- 1 eggs (beaten)
- For the dough:
- In the bread machine, combine the yeast and warm water until dissolved.
- In another bowl, whisk the eggs with the milk, flour, sugar, margarine, and a pinch of salt, and add to the bread machine.
- Select the pasta dough setting and mix in the bread machine for 15 minutes.
- When done, remove the dough and place it in a bowl.
- Cover the bowl with plastic wrap and let the dough sit until it doubles in size.
- For the icing:
- In a bowl, mix the brown sugar with the cinnamon and a pinch of nutmeg.
- Preheat oven to 360°F.
- Roll out the dough.
- Spread 1 tablespoon of softened margarine on the surface of the dough.
- Sprinkle the brown sugar, cinnamon, and nutmeg mixture on top of the margarine on 1/2 of the dough.
- On the other half, spread the orange jam.
- Cut the dough into medium-sized strips, not too thin or too thick.
- Roll up the strips into small rolls.
- Place in a baking tray greased with butter and lined with parchment paper.
- Brush the surfaces of the rolls with the whisked egg.
- Bake for 20 minutes.