The inspiration for these clementine cinnamon rolls has been brewing for some time now. When the kids were younger, I would make them the pre-packaged cinnamon rolls with orange icing (you know, the ones that pop out the tube when you peel the wrapper away). They are ridiculously simple; you just place and bake. I always make them by request on weekend mornings and first days of school.
Jackie had a “bee in her bonnet” (a little saying she uses when she gets an idea in her head– a little joke in our house) about developing our own recipe that would satisfy the kids and us. Jackie is much more the baker than I, so we worked together to develop this scrumptious “copy cat” of the store-bought variety. Jackie started with a traditional cinnamon roll recipe she’s been using for years and I stepped in to help with making a quick clementine cream cheese icing to top her wonderfully decadent morning bun.
We know this is not in keeping with our new year’s weight loss goals, but it sure made for a lot of fun on those lazy mornings during the holidays when we actually had time to bake. May we suggest these Clementine Cinnamon Rolls on “cheater Sunday”: a new term we are using as an excuse to indulge in some of our favorite decadent foods. Bake them and eat just one…..if you can!
An amazing breakfast treat that fills the house with an incredible scent bringing everyone to the kitchen
- 6 tbsp unsalted butter softened
- 1/2 c milk
- 3 C AP flour
- 1/2 C sugar
- 1 packet rapid rise dry yeast
- 3/4 tsp salt
- 2 large eggs
- For the filling:
- 3/4 C granulated sugar
- 2 TBSP Cinnamon
- 8 tbsp butter
- For the topping:
- 6 Clementines
- 1/4 C sugar
- 8 ounce cream cheese
- 1 1/2 C powdered sugar
- 3 Tbsp milk
- In a small pot bring milk to almost boiling and remove from heat and add butter and allow to melt.
- Combine the flour, salt, sugar and yeast in a stand mixer with dough attachment.
- Slowly add the milk mixture and eggs until combined.
- Knead on low for 6-8 minutes until ball is formed.
- Remove from mixer and pace in a large bowl that is sprayed with cooking spray.
- Cover loosely with plastic and set aside for the dough to rise about 1 1/2 hours.
- Butter a 9″ x13″ baking dish.
- In a small bowl, combine the sugar and cinnamon for the filling
- Turn the dough onto a lightly floured surface and roll out to measure 13×20 rectangle.
- Melt 8 tbsp butter ( from filling) and spread with pastry brush over surface of dough.
- Sprinkle Cinnamon and sugar mixture over butter covering entire surface.
- Starting at the small end roll dough to form pinwheel.
- Once done cut log with serrated knife into 12 equal pieces and place in buttered pan.
- Cover with plastic wrap and allow to sit at room temperature for 1-2 hours until rolls have risen and are touching each other.
- Zest three clementines and set zest aside.
- Peel all clementines and dice sections into small pieces and place in small saute pan with 1/4 C sugar and cook over medium heat smashing clementines with fork until they are broken down and mixture has thickened to resemble jam.
- Set aside and allow to cool.
- Top cinnamon rolls with clementine mixture evenly.
- Preheat oven to 350 degrees and Bake rolls for 20 minutes or until golden brown.
- While rolls are baking prepare the icing by combining cream cheese, clementine zest and powdered sugar and mix with hand mixer until airy and light.
- Spread icing on top of rolls when you remove them from the oven.