As you can probably guess by now, I’m a fan of breakfast-y type foods. Scones, coffee cakes, and of course doughnuts. Last year I posted this do-ahead baked french toast, which I served up on New Year’s Day. Yum.
THIS year I’m whipping up these:
I know, right?
As big a sweet tooth as I have, I’m typically not a fan of cinnamon rolls. They are just too cloyingly sweet, even for a die-hard sweet tooth like me. And the fuss! Dough rising, rolling out, making the filling. So not worth it.
But these? These are a whole other story. The orange cranberry filling is not only a refreshing change from the typical cinnamon-brown sugar, but it is such a bright and welcome contrast to the sweet dough.
And I’m here to tell you that this dough is hands-down the easiest I’ve every worked with. Seriously, it is a dream to roll out and roll up.
And best of all? Just like the french toast, this sits in the fridge overnight and gets baked up in the morning. Put up some coffee, mix the icing and an indulgent, relaxing New Year’s morning is yours for the taking.
Hope you have whatever kind of New Year’s Eve you like – whether it’s at-home and quiet or out and about. Be safe and Happy New Year!
from Smitten Kitchen
4 large egg yolks + 1 large whole egg
1/4 c. (50 g.) sugar
6 T. melted unsalted butter
3/4 c. buttermilk
finely grated zest of 1 orange, divided
3 3/4 c.(470 g.) flour
1 packet (7 g. or 2 1/4 t.) instant dry yeast (also called Bread Machine or Rapid Rise yeast)
1 1/4 t. kosher salt
1 1/2 T. unsalted butter
1 c. (190 g.) packed light brown sugar
1 c. fresh cranberries
Orange zest leftover from above
3 1/2 T. orange juice
2 c. (240 g.) powdered sugar
Make the dough: In the bowl of a stand mixer whisk the yolks, whole egg, sugar, butter, buttermilk and 3/4 of the orange zest together (saving the rest for the filling). Add 2 c. of the flour along with the yeast and salt; stir until evenly moistened. Switch to the dough hook and add the remaining 1 3/4 c. flour and let the dough hook knead the mixture on low speed for 5 – 7 minutes. The dough should be soft and moist, but not overly sticky. Scrape the dough onto your counter, oil the mixing bowl and scrape the dough back into it. Cover the bowl with plastic wrap and let rise at room temperature until doubled, between 2 and 2 1/2 hours.
Make the filling: Melt the butter and set it aside. In a food processor, pulse the cranberries till coarse but not pureed, scraping the bowl down once or twice.
Assemble the buns: Grease a 9×13-inch glass or ceramic baking dish. Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18″ wide x 12″ long. Brush the dough with the melted butter. Sprinkle it with the brown sugar, followed by the ground cranberries, and then the remaining orange zest.
Working with the long side in front of you, roll the dough into a tight, 18″ long spiral. Using a sharp serrated knife, gently saw the log into 12 sections. Place the buns, cut side up, evenly in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.
Bake the buns: Take your buns out of the fridge 30 minutes before you’re ready to bake them. Pre-heat your oven to 350 degrees. Bake the buns till puffed and golden, about 30 minutes.
Transfer pan to a cooling rack and let cool slightly. Make the icing by whisking the orange juice and powdered sugar together. Spread a little on each bun, or drizzle it over the whole pan. Serve immediately.
This delicious recipe brought to you by Sheri Silver