Orange cinnamon rolls

Cinnamon bun is an easy to make recipe.  We can see this dessert in many restaurants here. Also ready-made and ready to bake versions can be bought from grocery stores. Usually this bun should be glazed with white powdered sugar.  But I wanted to try something different and I tried 'Orange cinnamon rolls' from the book 'Trisha's Table' , which I got from library.  The citrus flavor in this recipe makes the usual rolls more scrumptious. Try this and enjoy !

Orange cinnamon rolls

Steps:

This is the first recipe I tried as soon as I got a kitchenaid mixer from Santa during Christmas ☺

cinnamon sugar over the dough

before rising. In this stage, we can wrap and keep it refrigerated overnight to bake freshly the next morning.

After baking

Orange cinnamon rolls

For Dough:
Active dry yeast - 1 pack (2 1/4 tsp)
sugar - 1/4 cup + 1 tsp
lukewarm water - 1/4 cup
olive oil - 1/4 cup
orange zest - 1 tbsp
orange juice - 1/4 cup
whole milk - 1/2 cup
All purpose flour - 3 1/2 cups
salt - 1 tsp
For filling:
salted butter (softened) - 3 tbsp
light brown sugar - 1 cup
cinnamon powder - 1 1/2 tbsp
Orange glaze:
confectioner's sugar - 2 cup
orange juice - 3 tbsp

Method:
Combine yeast, 1 tsp sugar, lukewarm water together in a small bowl. Let it activate for 10 minutes. It will bubble and double in volume.
In another bowl, mix together sugar, oil, orange zest, orange juice and milk.
In an electric mixer bowl, add four and salt. Add yeast solution, orange juice mix. Fix the dough hook and set it to speed 2 and 3 and beat till it becomes a dough. It may take 5 minutes.
Or we can make this dough manually too.
Now cover that mixer bowl with an air tight plastic wrap. Let it remain in room temperature for 1 hour and see that it gets double in size.

Preheat the oven to 350 deg F. Coat a baking tray with cooking oil and keep aside.

Clean the kitchen counter and flour the surface. Roll the dough to a rectangle of 1/4 inch thickness. Coat the dough with butter leaving 1/4 inch border. Sprinkle brown sugar and then cinnamon powder over it.
Roll the dough to a cylindrical shape and pinch the ends together and seal completely.
Cut it into 12 equal size rolls. Place them in the baking tray. Cover it with plastic wrap again and let it rise for 30 more minutes. Now it would double in volume.
Now remove the wrap and bake for 25 to 30 minutes. It will turn mild brown and that means it is done.

In a small bowl, mix together confectioner's sugar, orange juice. Drizzle this over the cinnamon rolls , while they are still warm.
Orange cinnamon rolls is ready !

Serving suggestion:

Serve as dessert or breakfast.

Makes 12 rolls.

Blueberry pancake

I absolutely love pancake and always crave for a fluffy pancake drenched in maple syrup:) Sometimes I make myself one or two small pancakes whenever I need a little pampering:)  This one is a 'blueberry pancake with buttermilk and wheat flour' . Try with and without wheat and enjoy both versions.

The Tuesday before Lent days is called 'National pancake day'. Honoring the tradition, here is my most favorite blueberry pancake from my kitchen to you all!

Blueberry wheat pancake

Ingredients:
All purpose flour - 3/4 cup
whole wheat flour - 3/4 cup
egg - 2
salt - 1/2 tsp
baking soda - 3/4 tsp
baking powder - 1 1/2 tsp
sugar - 3 tsp
buttermilk - 2 cup
butter - 2 tbsp + 2 tsp
blueberry - 1/2 cup

Method:
Mix wheat flour, AP flour, baking soda, baking powder, sugar, salt by sifting and put in a mixing bowl.
Pour buttermilk, eggs, 2 tbsp molten butter and blueberries.
Mix slightly (don't mix too much). If needed add some milk. Let it sit for 5 minutes.
Heat a dosa tawa / griddle or frying pan.
Slightly rub butter.
Using a 1/4 cup measure pour small pancakes, let it get golden color, flip once and take out.
Likewise do for the remaining batter.
Blueberry wheat pancake is ready!

Serving suggestion:
Serve with  maple syrup or any pancake syrup.
Makes a breakfast / lunch / dinner. I love it any time:)

Note:
1 cup Buttermilk = 1 cup milk + 1/2 lemon juice
1 cup Buttermilk = 1/2 cup plain yogurt + 1/2 cup water
Makes 10 - 12 pancakes.
I have tried this without AP flour, but it comes out denser. So adding AP flour is better.
Pure AP flour pancakes tastes very delicious.
Prepare all the pancakes immediately to get the best results.
Pancakes can be kept frozen till use.
If trying to use leftover batter later, then keep refrigerated, add 1/2 tsp baking soda before pouring on pan.
Instead of the dry ingredients I have mentioned, we can just use self rising flour - 1 1/2 cup.