"I can't imagine pastries without some of the pure magical elements Italians add to the mix. Primarily, the Roman food aesthetic-- orange zest. Honestly folks, it makes every thing better. Orange zest brings on the trait of fluffy-airiness. So amazing. So good."
Jesse's Cinnamon Rolls
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Prep time 3hrs 25mins
Cook time 25mins
Serves or Makes: 8
Recipe Card
Cinnamon Rolls
ingredients
- 16 ounces All-purpose Unbleached Flour
- 3 1/2 ounces Sugar
- 3 ounces Unsalted Butter
- 1 Farm Fresh Egg
- fat pinch Kosher Salt
- 1 packet Instant Yeast
- 1 zest of Orange
- 8 ounces Whole Milk
- 1 juice of a Lime
- 1/2 cup Sugar
- 1/3 cups Cinnamon
Cinnamon Rolls
Method
Step 1
Start by creaming your butter and sugar together in a bowl. Add the flour, salt, half the the orange zest, milk and lime juice and egg. Mix on high, beating the hell out the thing, for about 10 minutes or until a ball has formed. Add more flour if it's to sticky for you.
Step 2
Lightly oil a bowl and rest the dough for 2 hours or till it's completely doubled in size.
Step 3
Roll out onto a lightly oiled surface and flatten the dough into a large rectangular shape. Dust it liberally with the cinnamon and sugar mixture. Spray a light coat of water over the mixture to ensure that it sticks to the dough and doesn't fall as you roll it out.
Step 4
Roll the dough into a cylinder. Cut the dough into 8 equal parts. Place parchment paper into an oven safe tray large enough to hold all the buns-- 1 inch apart prior to proofing. Cover and proof for 90 minutes.
Step 5
Set the oven to 375. Once the buns are finished proofing (they should have doubled in size at this point) add the rest of the orange zest to the top and coat with butter. Sprinkle with more sugar before baking about 25 minutes or till just past golden brown.
Swiss Frosting
ingredients
- 4 packages Skinny Cow Swiss Cheese
- 1 cup Suagr
- 1/4 cups Whole Milk
- 1/4 cup softened Unsalted Butter
- Pinch of Kosher Salt
Swiss Frosting
Step 1
This will only work if the swiss and butter are at complete room temperature-- otherwise you'll end up with chunks of butter and swiss. Trust me... It's a mess.
Step 2
Add all the ingredients to a bowl and whisk until liquified. Add milk if it's too thick, add butter if it's too thin.
Step 3
Drizzle on top of the buns while they're still hot and enjoy.