Orange Pecan Cinnamon Rolls

By CandyH

Ingredients

• For the rolls:
• 1 packet active dry yeast
• 1/2 cup warm water
• 1 1/2 teaspoons orange zest
• 1/2 cup freshly squeezed orange juice
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 large egg, beaten
• 2 tablespoons unsalted butter, melted and cooled
• 3 cups all-purpose flour, plus more for kneading
• For the filling:
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 4 tablespoons unsalted butter, room temperature
• 1 cup chopped roasted pecans
• For the frosting:
• 4 ounces cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 1 1/2 cups powdered sugar, sifted
• 2 tablespoons orange juice
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Preparation

Step 1

Mix the yeast with the warm water and let it sit for 5 minutes. Stir in the zest, juice, sugar, salt, egg, butter, and 1 cup of the flour. Mix together until a lumpy batter is formed.

Slowly stir in the remaining flour until a soft, pliable dough is formed. Don’t worry if it’s sticky. Cover and let it rest for 15 minutes. After it’s rested, turn the dough out into a floured surface and knead for 5 minutes or until it’s smooth. Place the dough in a lightly greased bowl, cover, and let it rise until it’s doubled in size, about an hour and a half.

Grease two 9-inch round pans, two cast-iron skillets, as I sometimes use. (You can also use a 9x13 baking pan.) On a floured surface, roll out the risen dough into a large rectangle, about 14x9 inches, with the long side facing you. For the filling, mix together the sugar, cinnamon, and zest. Spread the butter on the dough right up to the edges, and then evenly sprinkle the cinnamon mixture and pecans over the butter.

Starting on one of the long sides, roll up the dough to the end and then pinch the ends to seal. Cut off 1-inch slices from the rolled dough, and then place sliced the rolls in the greased baking dishes. Cover and let them rise for an hour. About 15 minutes before they’re done with the second rise, preheat the oven to 375 °F.

Bake the rolls uncovered until the tops are golden brown, about 15 minutes. While the rolls are baking, make the frosting by creaming together the cream cheese, butter, and powdered sugar until smooth. Stir in the juice, zest, vanilla and salt. Spread the frosting onto the rolls while they are still warm.

Serve immediately. You can store them covered and refrigerated for a few days, though they are best eaten the day they are baked.

Yield: 14 rolls