Orange and Muscovado Cinnamon Rolls
- 4 1/2 cups half-white bread flour
- 1 Tbsp instant dry yeast
- 1 tsp honey
- Zest from 2 organic oranges and 1 lemon
- 1/2 cup milk, warmed
- 1/2 cup buttermilk
- 4 pasture-raised eggs plus one yolk
- 2 tsp kosher salt
1/3 cup La Tourangelle Pistachio Oil, divided
- 4.5 oz unsalted butter, at room temperature, plus additional butter for greasing
- 1/4 tsp finely grated nutmeg
- 1 1/2 Tbsp cinnamon
- 1/2 packed cup muscovado sugar
- 6 oz butter, at room temperature
- 2/3 package of cream cheese, at room temperature
- 3 Tbsp butter, at room temperature
- 1/4 cup plus 1 Tbsp confectioner's sugar, sifted
- 1 tsp vanilla extract
- 1 egg, for brushing
- 1 Tbsp Demerara sugar, for sprinkling
For the dough:
For the filling:
For the frosting:
- In a large bowl, combine the flour, salt, and citrus zest. Pour yeast into a pour-spouted measuring cup. To it, add the honey and warm - not hot - milk and whisk to combine. Once it has foamed and tripled in volume, add the eggs and yolk, whisking in between additions, followed by the buttermilk.
Pour yeast mixture over the flour mixture and with a rubber spatula, begin folding to combine. Drizzle most of the oil and add the butter and continue folding the mixture together. If it appears dry-ish, drizzle additional Pistachio Oil. Once mostly incorporated, hold the bowl with one hand while folding the dough onto itself with the other, rotating the bowl away as you fold the dough toward you.
Once dough is uniform, flour a work surface and knead dough until very smooth, about 5-7 minutes. You can alternatively do this with a stand mixer fitted with a dough hook, but the work is not difficult, and you can be proud about having earned the cinnamon rolls later! If dough appears particularly oily, dust with a little more flour as you knead it smoothly.
- Transfer dough to a lightly oiled bowl - use a spoonful of the Pistachio Oil here - and cover securely with cellophane. Place on the top rack in the oven, with a pan of hot water placed just beneath, on the bottom rack. Once the oven door is closed, the closed environment and moist heat from the pan will help dough rise with ease.
- To make the filling, stir together all ingredients in a medium bowl until creamy and uniform. Cover with cellophane and set aside.
After 1-1 1/2 hours, the dough should have doubled in size. Transfer to a parchment-lined baking sheet and pat out to a rectangle 1-inch thick. Wrap in cellophane and refrigerate overnight.
Remove dough from the fridge. Flour a rolling pin and roll dough out to 1/2-inch-thick rectangle, long side parallel to counter edge. Dollop filling onto dough, and using an offset spatula, spread filling to edges in a thin, even layer.
- Starting at the edge closest to you, coil dough onto itself along the entire length. Moving along the length, continue rolling the dough into a tight coil until it is one long cylinder.
- Mark dough at the center point with a bread knife, and on either side, make small indents at 1-1 1/2-inch intervals (these are your cut lines). Use a pair of kitchen scissors to cut dough into disks at those intervals. Gently pat to reshape into rounds and place in a well-buttered baking dish, leaving 1/8-inch between rolls.
Cover loosely with cellophane, place somewhere warm for the final rise (I used my stovetop) and preheat oven to 375 degrees (F).
- To make the frosting, combine the butter and cream cheese with confectioner's sugar and vanilla extract in a medium bowl. Beat with an electric mixer until uniform and fluffy, about 3 minutes.
Lightly beat the remaining egg in a small bowl. Place baking dish on a baking sheet, brush rolls with egg wash, sprinkle lightly with Demerara sugar, and bake for 20 minutes or until lightly golden and filling sizzles.
Cool on a wire rack for 10-15 minutes. Slather with frosting and serve.
Start this recipe the day before you make the rolls.