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Cinnamon rolls

Time 1 hour
Yields Serves 12
Cinnamon rolls
1

In a small bowl, whisk together the buttermilk, orange zest and eggs. Set aside.

2

In the bowl of a standing mixer fitted with a dough hook, add the flour, sugar, yeast, baking soda, one-fourth teaspoon cinnamon, 1 1/4 teaspoons salt and the softened butter. Pour in the buttermilk mixture and mix on low speed until the mixture comes together, about 1 minute. Increase the speed to medium and continue to mix until the dough is soft and smooth, and pulls away from the sides of the bowl, about 5 minutes, adding a little flour if the dough is too wet (up to one-quarter cup).

3

Scrape the dough from the bowl and form it into a ball -- it should be very soft, like brioche dough -- and place the dough in a large, buttered bowl. Cover with plastic wrap and set aside in a warm place until doubled in volume, about 1 hour.

4

While the dough is rising, make the filling. In a small bowl, sift together the brown sugar, remaining 2 tablespoons cinnamon, 1 tablespoon flour and 1 teaspoon salt.

5

When the dough is risen, remove it to a well-floured work surface. Roll the dough into a rectangle one-fourth-inch thick, and approximately 17 inches long and 12 inches wide. Brush the dough with one-fourth cup melted butter, then sprinkle the cinnamon sugar mixture over it, keeping 1 inch clear along one of the long edges. Loosely roll the dough into a long tube, pressing the clear edge along the length of the dough to seal the tube. Place the tube seam-side down on the cutting board.

6

Cut the tube crosswise into 12 evenly sized rolls using a length of unflavored dental floss (slide the floss under the roll and then pull both ends tight, which doesn’t squash the dough as much as a knife would). Place the rolls, spiral side up, on a parchment-lined baking sheet, spaced approximately one-half inch apart.

7

Cover the rolls loosely with plastic wrap and set aside until almost doubled in size, about 1 hour. Half an hour into the rise, heat the oven to 375 degrees.

8

Bake the rolls until puffed and golden brown, about 20 to 25 minutes. Remove from the tray and cool on the parchment paper.

9

Meanwhile, make the icing: In a medium bowl, whisk together the powdered sugar, orange juice, milk, remaining 2 tablespoons melted butter and a pinch of salt. The icing should have the consistency of very thick syrup, add additional milk or sugar as needed to adjust the consistency. Ice the rolls by dipping a whisk into the icing and drizzling over the rolls. The rolls can be iced either warm (the icing will melt and spread a bit) or cooled.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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