I had a sudden craving for cinnamon buns. The weekend was coming up and what better way to spend a Saturday morning than making and eating freshly baked cinnamon rolls? So I rolled up my sleeves and went to work. I had bought some Minneola tangelos and thought it might be interesting to see if the two would make a nice pair. I grated the zest of one tangelo and added it to the dough, which I let rise overnight in the fridge. The next morning I rolled, sprinkled, cut and baked the cinnamon-orange swirls of dough. The flavor of the tangelo was not very distinct, just a hint, even after using the juice for the icing. Next time, I may add zest to the cinnamon filling and maybe to the icing as well for a more pronounced flavor. I'll try that if I get another sudden urge to bake cinnamon buns. But I'll probably get sidetracked by another interesting fruit. Here's to experimentation!
Adapted from the Kitchen Aid recipe book.
For the dough:
3/4 cup milk
1/2 cup sugar
1 1/4 teaspoon salt
1/2 cup (113g) butter
2 tablespoons active dry yeast
1/3 cup warm water
3 eggs, at room temperature
5 1/2 - 61/2 cups all-purpose flour
zest from one Minneola tangelo
Place milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs, and 5 cups of flour to the yeast in mixer bowl. Attach dough hook and mix on low for about 2 minutes. Continue mixing and add remaining flour 1/2 cup at a time until the dough clears the sides of the mixer bowl. Knead 2 minutes longer. Place dough in greased bowl, cover and let rise for about 1 hour or until double in bulk. Or cover and let rise slowly in the refrigerator overnight. Punch dough down and roll out the dough into a 10 x 24 inch rectangle.
For the cinnamon filling:
1 cup firmly packed brown sugar
1 cup sugar
1/2 cup (113g) butter, room temperature
1/4 cup flour
1 1/2 tablespoons cinnamon
1/2 teaspoon nutmeg
1/2 cup nuts (optional)
Mix together all of the above ingredients well.
Spread the cinnamon filling evenly over all of the rectangle of dough. Roll tightly from the long side to form a 24 inch log, pinching the seam together. Cut the log into 24 slices, about 1 inch thick.
Place rolls cut side up, 12 each in two greased 13x9 in pans. Cover and let rise for about 45-60 minutes or until doubled. Bake at 350° F(180°C) for 20-25 minutes. Remove from pans and glaze immediately.
For the glaze:
1/2 cup powdered sugar
Fresh tangelo juice, from about one half a tangelo
Add juice in small amounts and mix into the powdered sugar, until the icing is the consistency of honey.
Makes 24 rolls.