Orange Cinnamon Rolls

I am a college student. And as a such, I felt strongly that I could not let down my comrades in one specific area of my college experience: The College Weight Gain.

Well freshman year came and went and I had not yet completed this very special mission (by some miracle, believe me). 

But do not fear! This sweet-toothed girl saw this mission to the end! (Chariots of fire theme song playing ..now) Through fries, cookies, cakes and ice cream I conquered!

Wahoo for fat pants!

{Heavy Sarcasm}

{So heavy of sarcasm that I am almost in tears}

{...Scratch almost}

So these deliciously soft and gooey orange cinnamon rolls were kind of a farewell to delicious treats. I am going to make a very strong effort to introduce healthier (well.. less sweet) recipes to Dough Puncher. Because I am too poor to buy new clothes that fit my new bod. Operation "Fit Into Pants!" has commenced. Are you ready???!!!!

Me either.

(continue now with Chariots of Fire theme song). But this is not the time for tears! It is the time for bravery!-- and lots of salads!!

After these orange cinnamon rolls.

Orange Cinnamon Rolls
For the Bread Dough:
1 1/3 cups water
4 cups bread flour
4 tablespoons softened butter or vegetable oil
2 tablespoons sugar
2 teaspoons yeast
1 teaspoon salt
zest of half a small orange (zest the whole thing and save half for filling)
For the Filling:
1/2 cup granulated sugar
1 teaspoon cinnamon
zest of half a small orange
4 tablespoons softened butter
For the Glaze:
juice of one small orange
about 1 cup (or so) powdered sugar

To make the bread dough:
In your stand mixer:
1) In a liquid measuring cup, stir together the warm water, yeast, and sugar. Let sit for about 5 minutes until it gets nice and foamy on top. If it doesn't foam you might need some new yeast.

2) While the yeast foams up (or to properly call it: proofs), stir together the flour, zest, and salt in the bowl of your stand mixer. Add in the 4 tablespoons butter. When your yeast is ready, pour it into the flour mixture. Using your dough hook, stir together on low (speed 2 ish) until everything comes together. Then turn the speed up to 4 (or medium) and let it knead in the machine for about 8 minutes (it will look wet- it's fine). Then cover it with greased plastic wrap and let rise for 1 hour, until doubled in volume. See below for 'Forming the rolls' .

In your bread machine:
1) Place the water, yeast, sugar, flour, zest, salt, and 4 tablespoons butter into your bread machine- start on the dough setting. See below for 'Forming the rolls'.

By hand:
1) In a liquid measuring cup, stir together the warm water, yeast, and sugar. Let sit for about 5 minutes until it gets nice and foamy on top. If it doesn't foam you might need some fresher yeast.

2) While the yeast foams up (or to properly call it: proofs), stir together the flour, zest, and salt in a large bowl. Stir in the 4 tablespoons butter. When your yeast is ready, pour it into the flour mixture. Stir until it forms a ball, then knead on a floured surface for 10-12 minutes- until smooth and elastic. Then cover it with greased plastic wrap and let rise for 1 hour, until doubled in volume. See below for 'Forming the rolls'.

Forming the rolls:
1) Make the filling by stirring together the sugar, cinnamon, and orange zest.

2) Roll bread dough into a large rectangle, to about the size of a 9 by 13 pan, maybe a little larger. Spread the the softened 4 tablespoons butter evenly across the rectangle. Sprinkle the filling evenly over surface. Roll up tightly starting at the long end. Divide with a sharp knife or a piece of cooking thread into 12 pieces. Place into a greased 9 by 13 pan. Cover with greased plastic wrap and let sit for about 30-40 minutes.

3) Preheat oven to 350F. Bake about 25 minutes until golden brown. Stir together the orange juice and powdered sugar until desired consistency and drizzle over warm rolls. Serve.