Perfect Homemade Orange & Cinnamon Buns

We drizzle ours with a light citrus icing for a touch of sweetness. This recipe uses a sponge method. It allows the yeast to become active before entering the rich dough. This step allows the dough to become fluffy and tender despite a higher sugar content that would usually stop the yeast activity. We use a little pineapple juice in the dough to compliment the orange and help the yeast. Finely zest your oranges with a micro-plane zester to avoid large chunks of orange in the smear. Some people prefer to add a little cinnamon to the filling. Some prefer just orange. You decide.

Perfect Orange Sweet Rolls

Sponge

1/4 cup Panhandle Milling All Purpose Flour

1 Tbsp. instant yeast, double strong

3 Tbsp. water

Dough

1/3 cup pineapple juice, canned

1/4 cup (4 tablespoons) softened, unsalted butter

1/3 cup brown sugar

3 large eggs

1Tbsp vanilla extract

3 cups Panhandle Milling All Purpose Flour

1 1/4 tsp. salt

Orange Smear

3 Tbsp. Fresh orange zest

½ cup sugar

¼ cup butter

1 tsp. vanilla

1 tsp. cinnamon (optional)

Icing

2 Tbsp. orange juice concentrate

1-2 Tbsp. heavy cream

2 cups confectioners’ sugar

1 tsp. vanilla

Directions

• Combine the sponge ingredients in the bowl of your stand mixer. Allow the sponge to rest for 15 minutes.
• Add the pineapple juice, butter, brown sugar, eggs, and vanilla, mixing until well combined.
• Whisk together the remaining flour and salt before adding to the liquid ingredients.
• Mix and knead until the dough is cohesive and smooth; it’ll be very sticky at first. If you’re using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball but will still stick to the bowl’s bottom.
• Lightly grease the mixing bowl or a large (8-cup) measuring cup. Roll the dough into a ball and place it in the bowl or measuring cup. Cover and let rise until very puffy, about 1 1/2 to 2 hours.
• Lightly grease a standard sheet pan.
• Gently deflate the dough. Roll out the dough on a well-floured surface to a rectangle 12 inches by 24 inches.
• In a medium bowl, combine the orange smear ingredients and spread the smear in a thin layer over the surface of the dough, leaving a one-inch area clear at the edge of the 24-inch side. Roll into a tight log and pinch the edges together. Divide the log into 12 equal pieces by dividing it in half and then in halves again. Place the rolls about 1 inch apart on the greased baking sheet.
• Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour until it’s nicely puffy. Toward the end of the rising time, preheat the oven to 350°F.
• Bake the rolls for 20 to 25 minutes or until the internal temperature reads 190°F on a digital thermometer.
• Remove the rolls from the oven. You may coat it with melted butter if desired. After a few minutes, turn them out onto a cooling rack.

• For Icing:

  • Whisk orange juice concentrate, cream, vanilla, and sifted confectioners’ sugar in a large bowl until it is thick and smooth.
  • Spoon icing evenly over buns; serve immediately.
• Store leftovers well-wrapped at room temperature for several days; freeze for longer storage. Yield: 12 large buns