Recipe

Tangerine-glazed Cinnamon Rolls Recipe

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Ingredients

4 tbsps unsalted butter, melted
4 1/4 c all-purpose flour
3/4 c granulated sugar, divided
2 large eggs
6 tbsps unsalted butter, cut into pieces
1 egg yolk
1 tsp vanilla extract
Zest & juice of 3 tangerines, divided
1 tbsp cinnamon
4 tsps active dry yeast
3 tbsps tangerine juice
1 c milk
1 tsp salt
1 1/4 c powdered sugar
1 large egg beaten with 1 tsp water (egg wash)

Directions

Step #1 Combine yeast, 1/2 tsp granulated sugar, & 1/4 c warm water in a small bowl; let this stand 5 mins, & set aside.
Step #2 Place flour, zest of 2 tangerines (about 2 tsps), 5 tbsps granulated sugar, & salt in bowl of a stand mixer fitted with a paddle.
Step #3 Mix to mix.
Step #4 Heat milk in a small saucepan over medium-low 1 to 2 mins or until warm to touch.
Step #5 Add 6 tbsps butter, & allow to melt.
Step #6 Remove from heat.
Step #7 Add 2 eggs, 1 egg yolk, dissolved yeast, & milk mixture to flour mixture.
Step #8 Mix on lowish speed 6 to 8 mins or until a soft, tacky dough forms, stopping once or twice to push dough off paddle & sides of bowl.
Step #9 (Dough should just start to clear sides of bowl & feel satiny.
Step #10 ) Add a few sprinkles of flour, if necessary.
Step #11 Transfer dough to a large greased bowl, cover with plastic wrap, & let this stand in a warm place about 1 1/2 hrs or until doubled in bulk.
Step #12 Grease 2 (9-inch) round cake pans.
Step #13 Mix remaining granulated sugar (about 1/2 c) & cinnamon in a small bowl.
Step #14 Turn dough out onto a lightly floured surface, & press to deflate.
Step #15 Roll into a 17- x 11-inch rectangle with longer edge toward you.
Step #16 Brush with melted butter, & sprinkle with cinnamon sugar.
Step #17 Roll up dough lengthwise, pinching seam to seal.
Step #18 Cut dough into 12 equal slices with a large sharp knife, & place slices in prepared pans.
Step #19 Cover up & let rise in a warm place until almost doubled in bulk, about 30 to 45 mins.
Step #20 Preheat oven to 350°.
Step #21 Brush surface of buns with egg wash.
Step #22 Bake at 350° for 20 to 22 mins or until golden brown.
Step #23 Remove from pans, & let cool 5 mins.
Step #24 Whisk together powdered sugar, tangerine juice, vanilla, & remaining 1 tsp zest, & drizzle over warm rolls.
Step #25 Serve warm or at about room temp.
Enjoy the Tangerine-Glazed Cinnamon Rolls recipe