Orange buns: so unassuming at first look! Nonetheless don’t permit them to fool you. These small buns are light and sweet all by way of, with some caramelization on their bottoms from the orange-sugar filling. Then they’re topped with rather more orange inside the kind of icing that makes for a really perfect, mini-sized chew.
I nonetheless use my Sweet Dough recipe for mini cinnamon rolls, and after many tries, found splitting the dough into three gadgets, then rolling each bit out into separate logs (which can be then cut back into twelve gadgets each) made for the right dough-to-filling ratio.
I like my cinnamon rolls super mushy and gooey, so I put a thin layer of the icing over them whereas they’re warmth. The icing melts into the merely baked rolls, eliminating any onerous corners or edges.
Obligatory Concepts for Making Mini Cinnamon Rolls
I’ve found these mini buns bake best in a ten by 15 in [25 by 38 cm] jelly roll pan, nonetheless you probably can see the notes beneath inside the recipe for using a 9 by 13 in [23 by 33 cm] baking pan.
Can I Make These Ahead of Time?
Certain! Put collectively the rolls: roll out dough, fill them, roll them up, cut back them, and put them inside the prepared pan, nonetheless do not let rise at room temperature. In its place, cowl them loosely with plastic and refrigerate for as a lot as 18 hours.
If you find yourself in a position to bake, preheat the oven and let the rolls sit at room temperature (nonetheless coated in plastic) for 30 to 45 minutes. Bake them as directed.
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Filling
- 6 tablespoons [84 g] unsalted butter, melted
- 2/3 cup [130 g] brown sugar
- 1 tablespoon grated orange zest
- 1 teaspoon ground cinnamon
- Pinch salt
Icing
- 2 to 4 tablespoons orange juice
- 1 tablespoon unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Pinch salt
- 1 1/2 cups [180 g] confectioners’ sugar
For the filling
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In a small bowl, mix collectively the melted butter, brown sugar, orange zest, cinnamon, and salt.
To assemble and bake
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Grease and line the underside of a ten by 15 in [25 by 38 cm] jelly roll pan with parchment paper (see notes for various pan selections).
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Generously flour your work ground. Divide the chilled Sweet Dough into 3 equal gadgets, about 380 g each. Roll out one pice of the dough proper right into a 8 1/2 by 15 in [22 by 38 cm] rectangle. Using an offset spatula, unfold 1/3 of the filling mixture evenly over one piece the dough. Starting at an prolonged aspect, roll the dough into an honest cylinder. Pinch the seam gently to seal it and place the dough seam aspect down. Repeat with the remaining two gadgets of dough.
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Use scissors or a sharp knife to cut each log of dough into 12 equal gadgets, for an entire of 36 gadgets. Swap the gadgets to the prepared pan and place them cut back aspect up. (I arrange mine in seven rows of 5 all through, with one row along with a further piece.) Cowl the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours.
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Alter an oven rack to the middle place. Preheat the oven to 350F [180C]. Take away the plastic and bake 22 to 26 minutes, rotating the pan halfway by way of, until the rolls are golden brown and a picket skewer or toothpick inserted into the dough of a cinnamon roll inside the center comes out clear. Swap the pan to a wire rack and let cool for 5 minutes.
For the icing
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Whereas the buns are baking, in a medium bowl, whisk collectively 2 tablespoons of the orange juice, the butter, vanilla, and salt. Add the confectioners’ sugar and mix collectively, then whisk until successfully combined and clear. Add additional juice, 1 tablespoon at a time, thinning the glaze to your hottest consistency. Pour the icing over the great and comfortable buns, guaranteeing it coats the sides along with the best.
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Orange buns are best eaten the equivalent day they’re made, nonetheless they’re usually saved in an airtight container inside the fridge for 2 days.