Friday, 9 August 2013

Orange Creamsicle Sweet Rolls

I don't make sweet rolls very often anymore... the problem being I eat too many of them, or the kids eat too many of them... 

Anyway, we were going to visit some friends and have dinner with them, but before the dinner we were going on a nature walk together so I thought it would be nice to bring a treat. 

I decided on creamy orange - and they were perfect for this cool summer afternoon.

The kids loved them. My little Ella asked: Mom, can you make these for dinner more often?

Hahaha... I said, this isn't dinner, this is a dessert or a treat only. She was bummed.

Here is how I made them:

1. Dough: using a bread maker put liquids in first, followed by dry ingredients. Put on dough cycle and press start. It's approximately 90 minutes, but let it rise longer if need be.

  - 1/2 cup vanilla or plain soy milk or plain cow's milk
  - 1/4 cup melted butter or coconut oil
  - 1 egg white
  - 2 tablespoons white sugar
  - 1/2 teaspoon salt
  - 2 cups all purpose flour
  - 1 tablespoon orange zest
  - 4 tablespoons yellow cake mix
  - 1 teaspoon instant dry yeast

2. Filling: meanwhile, prepare filling as follows...

  - 1/2 cup white sugar                    - 1 egg yolk, lightly beaten
  - 1 tablespoon corn starch            - 1/2 teaspoon orange zest
  - pinch salt                                    - juice of half large orange, or 
                                                          whole small orange
  - 1/2 cup cold water                     - 1/2 tablespoon butter + 1/2 
                                                          teaspoon vanilla extract

... combine sugar, cornstarch and salt in small saucepan. Gradually add water and whisk until blended. Whisk in egg yolk, orange zest and juice. Cook over medium heat whisking constantly until thick and bubbly. Boil one minute; remove from heat and stir in butter and vanilla. Cool to room temperature without stirring. 

3. When dough has doubled, roll out on lightly flour dusted surface into 1-2 cm thick rectangle shape. Take half of the orange filling and spread on dough. Roll up dough and cut into 8, 9 or 10 slices. Place slices in pie dish lined with baking parchment paper. Take the rest of the orange filling and spread evenly over rolls. Let rise a second time in warm place, for example, the oven at it's lowest setting. When they are doubled again, bake at 175-C degrees for approximately 15 minutes - until just golden brown. Then removed immediately from the oven and let cool.

4. Topping: prepare topping to spread over cooled rolls. Cream together 2 tablespoons butter and 2 tablespoons cream cheese. Add in 1/2 teaspoon orange zest. Mix in powdered sugar (1/2 cup or more) depending on desired consistency. If it becomes too thick, then "water down" with 1/2 teaspoon orange juice at a time. Taste and adjust flavoring. I added in also 1/2 teaspoon of vanilla extract. Spread evenly over cooled rolls. 

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