Orange Cinnamon Rolls with Eggnog Icing

Nostalgia time.

Did anyone else grow up eating those orange Pillsbury cinnamon rolls from a can?

Those orange cinnamon rolls pretty much defined special weekend breakfasts at my house. Well, that plus the frozen orange juice concentrate that my mom mixed with water in a green pitcher. 

Obviously, there's something about Christmas that stirs up childhood memories….

…and also brings a craving for a special breakfast.

I'm definitely an oatmeal-loving girl, but at Christmas time I want something baked, cinnamony and drenched in icing.

HI.

Like all yeast recipes, the rolls take a little time and preparation, but the end result is fluffy and flakey and oh-so worth it.

You're worth it too, friends.

The eggnog icing was a last minute addition to the recipe. We had just a little bit left in our fridge, and I thought it would pair well with the orange. (It did!)

If you're looking for other ways to use up eggnog, I also suggest eggnog french toast.

My family and I are so lucky to be celebrating Christmas in Florence, Italy this year. More photos to come next week!

Wishing you a wonderful Christmas, wherever you are.

Orange Cinnamon Rolls with Eggnog Icing

Ingredients: 

Orange Cinnamon Rolls:

1/4 cup sugar

1/2 tablespoon grated orange rind (from one large orange)

1 tsp salt

1/2 cup milk, warmed

3/4 cup freshly squeezed orange juice

1 tablespoon butter, melted and slightly cooled 

~3 cups bread flour

Cinnamon Sugar Filling:

1 tablespoon butter, melted

3 tablespoons sugar

1/2 tablespoon cinnamon 

Eggnog Icing:
3 tablespoons eggnog
3/4 cup powdered sugar
1/8 tsp vanilla extract


Directions: 
Clean a section of your counter. Dust with flour and set out a rolling pin. Grease a large bowl and a 9 inch round pan with non-stick cooking spray.

In a large bowl, combine, sugar, orange rind, and salt. Add warm milk and let sit for 5 minutes. Stir in orange juice. Then add melted butter and 2 3/4-3 cups flour (enough flour to make a soft dough)

Turn dough onto the floured surface. Knead for 3 minutes. Place dough in the greased bowl and turn over so that the greased side of the dough is facing up. Cover with a  cloth and let rise in a warm place for 45 minutes or until doubled in size.

Punch dough down. Roll out on a floured surface into an 8 by 12 rectangle. Brush with melted butter and sprinkle with cinnamon and sugar.

Starting from the 8 inch side, roll together. Pinch seams and tuck in the edges.

Use a sharp knife to cut into cut dough in half, then cut each half into 5 slices.

Place slices in a greased 9 inch round pan.  Cover and let rise in a warm place for 30 minutes or until doubled in size. Preheat oven to 350.

Bake rolls at 350 for 20-25 minutes or until golden brown.

To make icing, whisk together eggnog, powdered sugar, and vanilla. Drizzle over warm rolls.

Serve with milk or coffee!


Adapted from Bread Baking's Orange Cinnamon Swirl Bread.