Cinnamon Buns with Orange Glaze

These cinnamon rolls are a delightful twist on a classic treat, where the comforting warmth of cinnamon meets the bright, zesty flavor of orange, creating a beautiful contrast against the golden-brown rolls. These buns are perfect for a special breakfast, a cozy brunch, or an afternoon treat. They're a guaranteed crowd-pleaser, offering a symphony of flavours and textures that will leave you wanting more.

Storage notes: In drier climates, you may not need all the additional flour. In more humid areas, you likely will need all the extra flour. The finished buns may be stored in an airtight container for up to 2 days at room temperature, up to 5 days in the refrigerator, or up to 3 months in the freezer.

For the Filling:

Place light brown sugar, softened butter, cinnamon, nutmeg and salt into the bowl of a stand mixer. Using a microplane, grate the zest of half the orange into the bowl. Attach the paddle and beat on low speed until all ingredients are incorporated and the mixture is consistent in colour, scraping down the bowl as needed. Increase mixer to medium speed, and beat until mixture is slightly aerated, 2 to 3 minutes. Scrape the mixture into a small bowl or a pastry bag. Set aside.

For the Dough:

Clean and prepare the stand mixer with a mixing bowl for the dough.

Pour the milk into a glass measuring cup and add softened butter in small pieces. Warm the mixture in the microwave in 30 second increments to melt the butter. Whisk the mixture together and add in the sour cream. Using a digital thermometer, check the temperature of the milk mixture. Ideally the temperature should be around 100°F and no higher than 110° F.

In a large mixing bowl, add 1 pound of all-purpose flour, sugar, salt, and instant yeast. Add in the warm milk mixture, followed by the eggs, and mix with a spatula until just combined. Attach the bowl to a stand mixer fitted with a dough hook. Knead with dough hook on medium speed until a sticky dough has formed. Gradually add up to 4 more ounces of flour, one tablespoon at a time, until dough begins to pull away from the sides and bottom of the bowl, about 5 to 6 minutes.

Remove the dough to a lightly floured surface and knead gently by hand until smooth, about a minute, and shape into a ball. Cover the dough ball with the overturned mixer bowl and let rest for 10 minutes.

Prepare the braiser by applying a light coating of non-stick spray. After 10 minutes have passed, roll out the dough into a rectangle roughly 10” x 20”. Using an offset spatula or the back of a spoon, spread dough evenly with reserved brown sugar filling, covering the entire surface. Make a letter fold: take one short end and fold it over the middle third of the dough. Fold the opposite side over this same section to create 3 layers of dough. You should have a piece of dough roughly 7” x 10”. Roll the folded dough out to approximately 12” x 14”.

Using a pizza roller or a sharp knife, trim off the two shorter sides to make straight edges. Slice the remaining dough into 11 or 12 strips approximately 1-1 ¼” wide. Separate the first strip from the rest and place one hand on each end of the dough strip. Push one hand (and one end of the dough strip) away from you, and pull one hand back towards you, shaping the dough into a twist. Starting on one end, bend the twisted dough inward and curl it all into a spiral, tucking the loose end underneath. Repeat with remaining dough strips and place them into the prepared braiser. Cover the pan with a tea towel and place in a warm draft-free area until doubled in size, between 60 and 90 minutes and up to 2 hours.

Preheat the oven to 350°F with a rack in the center of the oven. After the buns have risen sufficiently, evenly pour in the heavy cream and sprinkle each bun with a pinch of turbinado sugar. Bake for 25-30 minutes, until lightly browned, or until the dough reaches an internal temperature of 190°.

For the orange glaze:

Sift the powdered sugar into a medium bowl. Add remaining orange zest into the sugar and gently whisk 3 tablespoons of reserved orange juice into the powdered sugar one tablespoon at a time. Add more juice as needed to create a thick glaze.

When the buns are ready, remove from the oven to a cooling rack and drizzle with about half of the prepared glaze. Use a butter knife to separate the buns from the side of the pan, and allow to cool for 20 minutes before drizzling on the second half of the glaze.