Servings: 16

Weight Watcher Smart Points: 5

Preparation Time: 210 Minutes

Cooking Time: 30 Minutes

Ready In: 240 Minutes

Ingredients

  • 1 package active dry yeast (2 and ¼ teaspoons)
  • 4 Tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 1 large egg
  • 3 – 3.5 cups all-purpose flour
  • ½ cup orange juice
  • Zest of 1 orange
  • 1½ cups powdered sugar
  • 1 teaspoon salt
  • ¼ cup sugar
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • ½ cup warm water

Instructions

  1. Combine the yeast and warm water (it should be around 110 degrees in a mixing bowl)
  2. Allow to dissolve for a minute or two or until a light foam begins to form on top
  3. Add to this the orange zest, juice, sugar, salt, egg, and butter
  4. Beat together on low speed with an electric mixer or handheld beaters until everything is smooth and well combined.Slowly add the flour to the mixture, a cup at a time, stirring with a wooden spoon or spatula after each addition
  5. At 3 cups, check to see how sticky your dough is
  6. The dough should feel tacky, but it shouldn’t cling to your finger
  7. If needed, add more flour until the dough is just barely tacky and springs back when touched.Generously flour a clean surface and turn your dough out onto the flour
  8. Knead with your hands (I always flour my hands) for 5-6 minutes
  9. The dough will start to smooth out
  10. Form the dough into a ball, place in a greased bowl, cover loosely with plastic wrap, and set in a warm place to rise until doubled in size, or about 1½ hours.In a small bowl, mix together the melted butter, sugar, and cinnamon
  11. Set aside.In a medium bowl, whisk together the powdered sugar, orange juice, orange zest, and vanilla extract
  12. If you’d like the mixture to be a bit thinner, add a little milk or water until you’ve reached the desired consistency
  13. I like it to be thick but pourable.Once the dough has risen, turn it out onto a floured surface
  14. Use a rolling pin to roll the dough into a rectangle approximately 15 inches long and 9 inches wide
  15. If the dough is tough to roll out and continues to spring back
  16. Cover with a clean cloth and allow to rest for 10 minutes before trying again.Slather the butter cinnamon mixture evenly over the rectangle
  17. Begin to roll the dough tightly starting on the long end
  18. Slice into 16 even circles.Grease two 9 inch deep dish pie plates or one 9 x 13 inch pan
  19. Place the rolls in the prepared plate, cut side up
  20. Cover the pans loosely with saran wrap and set aside to rise in a warm place for 30 minutes to 1 hour or overnight.Preheat the oven to 375 degrees
  21. Cover the pans with foil and bake for 25-30 minutes or until puffed
  22. I like to remove to the foil for the last five minutes so the rolls get a little color
  23. Allow the rolls to cool for 15 minutes
  24. Spread the glaze evenly over the rolls
  25. You may have a little extra, depending on how much glaze you like
  26. We LOVE the glaze so we use a lot, but feel free to adjust to your taste
  27. Serve warm.

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