Orange Cinnamon Rolls

Orange Cinnamon Rolls

Ease of cooking : Easy
Serve : 8” round cake tray (greased with butter)
Equipment used : KitchenAid mixer
Attachment used : Dough Hook

INGREDIENTS
DOUGH
(A)
500 g bread flour/high protein flour
11 g instant active yeast (1 packet)
60-80 g caster sugar
Pinch of salt
1 medium size egg
50 g melted butter
1 tsp vanilla essence
(B)
150-200 ml low fat milk

FILLING (Mix dry ingredients together except butter)
80 g brown sugar
1 tbsp grated orange zest
1 tbsp grated lemon zest
1 tbsp cinnamon powder
50 g melted butter for brushing

FOR GLAZE (simmer in a pot till sugar melt do not over cooked)
100-110 g icing sugar
3 tbsp orange juice

METHOD
1. Mixed all ingredients (A) into a mixing bowl. Attached dough hook to the mixer and start from speed 1 to 2 and make sure all ingredients are well mix.
2. Now slowly add (B) and knead till smooth & elastic dough is form. (If the dough looks dry add more milk).
3. Remove the dough from the mixer bowl and shape into a ball. Place dough back into the mixer bowl and let rest for an hour or till double in size.
4. After 1 hour, turn out the dough onto a lightly floured surface and knead to remove air and form into a ball. Divide into 2 portions. Work 1 at a time.
5. Roll dough into rectangle, brush with melted butter all over. Sprinkle half of the filling mixture over dough. Beginning with long side, roll dough up, cut into slices.
6. Arrange slices, cut side up in prepared cake tin. Repeat the same with remaining dough.
7. Cover dough with damp cloth and let rise till double in size.
8. Preheat oven at 180C. Bake at 180C for 20-25 minutes or according to your oven or until golden brown. Let stand 5 minutes on wire rack to cool before glazing.

TIPS
-Gluten Free Bread then use gluten free flour (can purchase from supermarket). Use
150 g gluten free flour + 250g bread flour for this recipe.
- You can brush egg wash before baking the bun.
- You can substitute milk with sugarless soya milk.