Sweet Orange Buns

This weeks cravings consisted of citrus and carbs, add a ton of sugar and you have the perfect breakfast. I decided to make these to Sweet Orange Buns subdue the cravings.

INGREDIENTS

1¼ cups milk, heated to 115°
1 (¼-oz.) package active dry yeast
⅓ cup sugar
2 tbsp. unsalted butter, melted, plus 16 tbsp., softened
1½ tsp. kosher salt
1 egg, lightly beaten
4 cups flour
½ cup packed light brown sugar
⅓ cup orange zest (from about 4 oranges)
3 cups confectioners' sugar
1 tsp. orange extract
1 tsp. vanilla extract
1 tbsp. fresh orange juice

Make the dough: Combine milk and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Stir in sugar, melted butter, 1 tsp. salt, and egg; add flour, and mix on low speed until dough forms. Increase speed to medium-high; knead until smooth, about 8 minutes. Cover with plastic wrap; let sit until dough doubles in size, about 1½ hours. Meanwhile, beat softened butter, brown sugar, and zest in a bowl on high speed of a mixer until smooth, about 2 minutes. Add remaining salt, confectioners' sugar, and extracts; beat until smooth, about 2 minutes. Transfer ¼ cup filling to a bowl; stir in juice to make an icing. Set filling and icing aside.

Transfer dough to a work surface; using a rolling pin, roll dough into an 18″ × 10″ rectangle

Spread filling evenly over dough

Lift up bottom edge of dough and roll it into a log

Trim ends and cut log into 12 rounds. Transfer rounds cut side up to a greased 9″ × 13″ baking dish; cover with plastic wrap. Chill 6 hours or overnight.

As you can see I didn't mark the dough before I cut and ended up with 11 rounds instead of 12. Oops! 

Heat oven to 375°. Uncover rolls and bake until golden brown, about 25 minutes. Drizzle icing over rolls before serving.

I was surprised at how easy they were to make, the biggest issue became that I was the only one who wanted to eat them. I ended up throwing out the last few before a permanent sugar coma set in.