There's nothing better than freshly-baked sweet rolls and these are so fresh and bright - the perfect combination of orange, fresh ginger and brown sugar. These rolls are a light and not-too-sweet made from scratch treat that everyone loves.
2 ¼teaspoonactive dry yeastor one ¾ ounce envelope
2tablespoonsorange zestabout 2 oranges
1tablespoonorange juicefreshly squeezed
Heat orange juice and milk to 120° and combine with yeast, allow to sit for a few minutes before adding the remaining sweet roll ingredients in a stand mixer (or large bowl with a sturdy spoon for stirring). Using the bread hook, stir until combined and the dough is smooth and elastic. (If using a bowl and spoon, you'll want to knead the dough for a few minutes on a floured surface.)Place dough in a greased bowl and turn to grease top. Cover and let rise for about an hour. While the dough rises, combine the brown sugar, cinnamon and nutmeg and set aside. In another small bowl, whisk the glaze ingredients and set aside. After the dough has doubled in size, turn onto a lightly floured surface and roll into a 18"x 8" rectangle. (I highly recommend using a silicone pastry mat. It helps gauge the size of the dough when you roll it out and how large each roll is when you are dividing them. Spread melted butter on top, followed by the brown sugar, cinnamon, nutmeg mixture. Starting with a long side, roll up tightly. Slice the dough into 1" sections and place in greased muffin cups. Allow to rise for about an hour. Bake in preheated 375° oven for about 9-11 minutes. Place rolls on a cooling rack and allow to cool for a few minutes, but drizzle with icing while still warm.
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