Cinnamon Rolls w/ Orange Frosting

(A Revised Betty Crocker Recipe)


This recipe does NOT work well using gluten-free flour; I am working on a GF version which I’m sure makes my coworkers very happy since I use them, in addition to my family, as guinea pigs while I perfect the taste and texture of my GF recipes.





Sweet Dough:

1 package active dry yeast (2¼ tsp)

½ cup warm water (105-115º)

½ cup scalded milk, cooled to lukewarm (should be no hotter than 115º)

⅓ cup sugar

⅓ cup butter or margarine, at room temperature

1 teaspoon salt

1 egg

3½-4 cups all-purpose flour (varies depending on elevation and how you measure your flour, I only needed 3 cups)


2 tbsp oil to grease bowl



1/2   cup granulated sugar

1 1/2   teaspoons ground cinnamon

1/3   cup butter or margarine, at room temperature



1 cup powdered sugar (1 ½ cups if you want your frosting a bit thicker)

2 tablespoons butter or margarine, at room temperature

1 tbsp grated orange peel

2 tbsp orange juice






Dissolve yeast in warm water. Stir in milk, sugar, butter, salt, egg and 2 cups flour. Using stand mixer and paddle attachment, mix until smooth. Switch attachment to dough hook and add about 1 cup more flour. Knead for about 5 minutes, adding up to a 1 cup more flour if dough is sticky. This can be made without a stand mixer but a wooden spoon is recommended if mixing ingredients by hand.


Place dough in greased bowl and then flip over. Cover with a cloth and let rise in warm place (my kitchen is usually cold so I preheated my oven early and set the covered bowl on the stove to rise) till doubled in size, about 1½ hours. Make filling while dough rises.


To make filling, mix all filling ingredients till creamy. Set aside.


Lightly punch down dough. Roll into a 1/4-1/3 inch thick rectangle about 10 inches wide on lightly floured surface (may be about 18 inches long), spread with filling. Roll up dough tightly, beginning at the wider side; pinch to seal seam and adjust roll to make even (patting or stretching as needed). Using a very sharp knife (not serrated) or unflavored dental floss cut roll into 3/4-1 inch slices. Place into ungreased 9 inch round pan, just touching each other. Cover and let rise till doubled, about 45-60 minutes.


Preheat oven to 350º. Bake till lightly golden, about 20 minutes. Reduce time by a couple of minutes for a gooey texture, increase by a couple of minutes for a dryer more bready texture.


Cool almost completely before frosting. I recommend leaving rolls in baking pan if they will be frosted while still hot or warm since the heat from the rolls will melt the frosting.



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