Step 1
In a small bowl, combine water, yeast and some sugar. Let sit until foamy for approx. 5 – 10min.
- small bowl
- 1/4 cups water, 2 tsp dry yeast, 1 tsp sugar
Step 2
In a standing mixer or with a hand-held blender, whisk together milk, vanilla extract, egg, melted butter, some sugar and a pinch of salt.
- standing mixer or hand-held blender
- 3/4 cups milk, 0.5 tsp vanilla extract, 1 egg, 3 tbsp butter (melted), 1/4 cups sugar, salt
Step 3
In two editions, add all-purpose flour into the milk mixture. Then add in yeast mixture and continue beating. Knead by hand until smooth. Place the dough in a clean bowl, cover with a kitchen towel and leave it to rise in a warm place for approx. 2 hours.
- large bowl, clean kitchen towel
- 4 cups all-purpose flour
Step 4
For the filling, combine soft butter with the remaining sugar, cinnamon and the zest of halve an orange in a small bowl. Mix until smooth.
- zester, small bowl, rubber spatula
- 1 sticks butter (soft), 1/2 cups sugar, 0.5 orange (zest), 2 tsp cinnamon
Step 5
Preheat oven to 190⁰C (375⁰F). Halve the dough and roll each half into the shape of a rectangle, approx. 3 mm thick.
- oven for baking, rolling pin
- flour for work surface
Step 6
Spread the filling evenly onto the dough leaving a small border all around.
- palette knife
Step 7
Starting at the long end, roll up the dough.
Step 8
Cut the roll crosswise into 12 equally sized pieces.
- knife
Step 9
Place the rolls into the prepared muffin pan cut side down and leave to rise for another hour. Then bake in a preheated oven at 190⁰C (375⁰F) for approx. 15 - 20 min. until golden. Allow to cool for 10 min. on a cake rack.
- muffin pan, cake rack
Step 10
In a small bowl, combine confectioner’s sugar and lemon juice. Stir until completely dissolved.
- small bowl, tablespoon
- 1 1/2 cups confectioner’s sugar, 2 tbsp citrus juice
Step 11
Place a plate underneath the cake rack to catch any excess frosting. Drizzle cinnamon buns with sugar frosting to your liking. Serve while still warm.
- large plate
