Baking is one of my favorite ways to spend time in the kitchen. Baking helps me decompress and is a form of therapy for me. Breads are a special choice for me to make whenever I feel like I want to spend more time in the kitchen. This time in the kitchen, I chose to make a batch of quick orange sweet rolls that don’t require multiple dough rises.

Coincidentally, tomorrow is National Orange Juice Day! What better day for these orange-flavored treats?

Roll recipes can take quite a long time to prepare given that most recipes call for multiple dough rising times. However, with this recipe you don’t have to waste much time with the rising step.

The only rising time you need is after rolling and placing them in the pan prior to baking. They rise for one hour, then you can start baking. Once you place the rolls in the oven, they will keep rising and you will obtain the desired fluffiness and rise of conventional cinnamon rolls.

I was quite pleased with how these quick orange sweet rolls turned out. My family enjoyed them thoroughly and on top of that, the rolls weren’t too sweet!

It was also my first time using cream cheese for the frosting. It is definitely my favorite way to frost rolls now and going forward, this is what I will be using.

For the perfect orange flavor, I chose Florida’s Natural^® Brand Orange Juice. Whenever possible, I choose top notch, quality ingredients to make sure my recipes turn out when it comes to flavor, and Florida’s Natural delivers.

Florida’s Natural is made from one simple ingredient — Florida oranges. And only Florida oranges. No water, sugar or preservatives are added. The orange juice comes from pure Florida oranges. There are no artificial flavors or ingredients. I choose Florida’s Natural because the oranges are simply squeezed, flash-pasteurized and poured into cartons that ensure a fresh straight-from-the-grove taste.

Finally, I prefer this recipe because the rolls aren’t too sugary or sweet.  If you prefer your rolls on the sweeter side, you can add more frosting. For my family, a teaspoon on each roll is good.

If you have any leftover frosting, you can also freeze it for the next time you make these quick orange sweet rolls. I intend to use it next time I make these rolls…which will be very soon!

If you are looking to bake in the upcoming days, give these quick orange sweet rolls a try. These are one of the best roll recipes I have made to date.

Enjoy!

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Orange sweet rolls

Miryam's original recipe

Yield: 8 servings

Ingredients:

Dough:

• 1 cup Florida's Natural orange juice
• 1/2 cup lukewarm milk, any kind will work
• 3 tsp active dried yeast
• 1/2 cup unrefined sugar
• 1 egg plus 2 egg yolks, at room temperature
• ¼ cup unsalted butter, melted
• 3 cups bread flour
• 2 cups whole wheat pastry flour
• 3/4 teaspoon salt

Filling:

• 1 cup unrefined sugar
• 2 tbsp ground cinnamon
• 1/2 tsp cardamon
• 2 egg whites

Cream cheese frosting:

• 4 oz cream cheese, softened
• 2-3 tps orange juice
• ¾ cup powdered sugar replacement
• 1 tsp vanilla extract

Directions:

In a bowl of an electric mixer, add warm milk, yeast, sugar, butter and orange juice. Mix until combined.

Place dough hook-on mixer, add the flour, 1 cup at at time, and knead dough on medium speed for 5-6 minutes. Dough should form into a nice ball and be slightly sticky. (The consistency of the dough should be slightly sticky)

Transfer dough over a large flat piece of plastic wrap and roll out into a 14x9 inch rectangle. In a small bowl, mix together sugar, cinnamon, cardamon and egg whites. Spread filling over dough leaving a ¼ inch margin at the far side of the dough.

Tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 2-3 inch sections with a serrated knife.

Place cinnamon rolls in a greased baking pan. Cover with a clean warm towel and let rise for 1 hour.

Preheat oven to 350 degrees F. Remove towel and bake orange rolls for 25-30 minutes or until just slightly golden brown on the edges.

While the rolls are baking, in the bowl of an electric mixer, combine cream cheese, orange juice, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over orange rolls and serve immediately. (Allow rolls to cool for a 15 minutes before frosting)

NOTE: If you don't have a stand mixer you can use a wooden spatula to mix ingredients and use your hands for kneading the dough. 

The post Quick orange sweet rolls appeared first on Eat Good 4 Life.

I am back…..again…..I just had surgery so I have not been cooking or baking much. Just a couple of hernias I got from the pregnancies…..how lovely right?

I am still under the weather a bit but I figured I post these amazing rolls I made while in Spain that I am so excited about. I wanted to make them here again but I guess I couldn’t wait so I went ahead and posted them :-)

What can I say about these rolls. They where just insanely good. The combination of the chocolate and the hazelnuts was just superb!!

The only thing about these rolls is that I made them using fresh yeast. I like it way way better, but so far I have not had a chance to get my hands on any. I am still looking though!! and by the way if you would like to use fresh yeast I used 25gr.

I also used my old recipe which you can check out here although I made a few changes here and there. I did not have gluten to use while in Spain so I replaced it with baking powder.

You can use any nuts of your choice and even dark chocolate chips instead. They didn’t have any chocolate chips in Spain so I used a chopped block of dark chocolate which was the closest thing I could use to chocolate chips, it actually worked really well :-)

Anyhow, I hope you like them and if you make them please let me know how they turned out for you!

Enjoy!!

 This is how the dough looks like after the first rising. About 1 and 1/2 hours.

Rolling of the dough, where I placed the egg white mixed in with the cinnamon and sugar and pour chopped dark chocolate and hazelnuts over.

Here you can appreciate the rolling of the roll. Just make sure you do it loosely.

Here I cut the rolls before placing them into the prepared pans. I didn’t have a big enough pan at my mom’s so I had to divide the rolls between two different baking pans.

Left picture depicts the rolls right before the second rising of the dough. The right picture right after the second rising. You can see the rolls have hardly any room left :-)

Right before placing the glaze over the rolls. I used lots but you don’t have to :-) I also like my rolls on the golden side but you can decrease the baking 5-10 minutes for a less toasty rolls.

Dark chocolate and hazelnut cinnamon rolls

Yield: 10 large rolls

Ingredients:

1 cup low fat milk or soy milk
1/4 cup orange juice
1/2 cup sugar,  I used a little bit more and I used sucanat
2 teaspoons instant yeast
1 teaspoon baking powder
4 tablespoons butter, softened
2 eggs
Pinch of salt
1/2 cup rolled oats
4 1/2 cups whole wheat pastry flour plus 2-4 tablespoons
1 tablespoon cinnamon, optional

Filling

1 egg white
1 cup brown sugar, I used sucanat
2 tablespoons cinnamon
1/2- 1 cup hazelnuts, chopped
1 cup dark chocolate chips

For the glaze

2 cups confectioners’ sugar, less if you like them not so sweet
3-5 tablespoons low fat milk, enough to make a spreadable icing

 

Directions:

In a bowl mix all of the dough ingredients. Knead it with your hands 2 to 3 minutes. Form the dough into a ball and transfer it to a lightly buttered bowl covered with plastic wrap. Let it stand for 1 1/2 h to 2 hours until double in bulk.

Deflate the dough and transfer to a lightly greased work surface. Roll and pat it into a rectangle (or sort of) and spread the filling over the dough (the filling may seem too sticky to spread easily so wetting your hands may help)

Roll the dough into a log, and using a serrated knife cut it into pieces. Place the buns on a greased and floured pan (or parchment paper) spacing them evenly making sure they won't touch each other. Cover with plastic wrap and let them rise for another 1 1/2 hours.

Preheat oven to 375F. Bake buns for 25-35 minutes. Remove them from the oven and after 5 minutes invert the rolls onto the rack and invert them back again onto a platter.

In a small bowl, whisk the confectioners’ sugar with the the milk until the glaze is thick and spreadable. Dollop glaze over each roll and spread. Serve warm or at room temperature.

The post Dark chocolate and hazelnut cinnamon rolls appeared first on Eat Good 4 Life.

Last week was a slow week for me as far as posting entries on the blog. If you have been following you already know that that is what is going to take place for the few weeks/months ahead. Sorry but I am studying for a very important exam so I need as much time as I can get so the posting has to suffer. OK enough of that and on to this post :-)

These rolls are my version of cinnamon rolls, made with pastry whole wheat flour, a lot less butter and even added some rolled oats. This recipe is NOT BAD at all…..

There is not much I can say about these beauties just that I have been wanting to make them for quite some time and glad I finally did. I think I am going to make them again soon and perhaps change the filling. I will perhaps try some organic raspberries and see how that goes.

I hope you try these because they are sure to satisfy any sweet tooth…. and let’s not forget that these are not as bad for you as the regular versions out there!

Enjoy!!

This picture depicts the rolls right after baking with the sugar glaze. They were superb!

Whole Grain Cinnamon Rolls

Miryam's original recipe

Yield: 10-12 servings

Ingredients:

1 cup almond milk
1/4 cup orange juice
1/2 cup unrefined sugar
2 teaspoons instant yeast
1 teaspoon gluten or baking powder
4 tbsp butter, softened
2 organic eggs
Pinch of salt
1/2 cup rolled oats
4 1/2 cups whole wheat pastry flour plus 2-4 tablespoons

Filling

1 egg white
3/4 cup coconut sugar
2 tbsp cinnamon
1/2 cup walnuts, chopped

For the glaze

8 oz low-fat cream cheese
2-3 tbsp almond milk
1/3 cup maple syrup, more if you like

 

Directions:

In a mixing bowl mix all of the dough ingredients. Knead it with your hands 2 to 3 minutes. Form the dough into a ball and transfer it to a lightly buttered bowl covered with plastic wrap. Let it stand for 1 1/2 h to 2 hours until double in bulk.

Deflate the dough and transfer to a lightly greased work surface. With a rolling pin, roll and pat it into a rectangle and spread the filling over the dough (the filling may seem too sticky to spread easily so wetting your hands may help)

Roll the dough into a log, and using a serrated knife cut it into pieces. Place the buns on a greased and floured 9x13 baking pan (or parchment paper) spacing them evenly making sure they won't touch each other. Cover with plastic wrap and let them rise for another 1 1/2 hours.

Preheat oven to 375F. Bake buns for 25-35 minutes. Remove them from the oven and cool in the pan.

In a small bowl, with a hand held whisk, add the cream cheese, milk and maple syrup and beat until the glaze is thick and spreadable. Dollop glaze over each roll and spread. Serve warm or at room temperature.

Nutrition facts calculated based on the recipe giving 10 servings.

The post Whole Grain Cinnamon Rolls appeared first on Eat Good 4 Life.