Orange And Five Spice Milk Bread Cinnamon Rolls

1. 1

   Start with the roux by whisking together water, 3 tablespoons milk, and 2 tablespoons all-purpose flour in a small saucepan, cooking until a thick paste forms. Remove it from the heat and transfer to a mixing bowl (or the bowl of a stand mixer) to cool.

2. 2

   Once the roux has cooled, mix in the fresh grated orange zest, 1/4 cup freshly squeezed orange juice, 1/4 cup whole milk, and beaten egg.

3. 3

   In a separate bowl, combine 2 1/2 cups all-purpose flour, dry whole milk powder, sugar, 1 teaspoon salt, and instant yeast.

4. 4

   Mix the dry ingredients into the wet ingredients until a rough dough forms, then dump it onto a floured work surface (or continue in the stand mixer). Knead in the 4 tablespoons of softened unsalted butter, one tablespoon at a time, and continue kneading until the dough is smooth and elastic. It will be somewhat sticky. Form it into a ball, place it into a bowl, cover, and let it rest 1 hour to rise.

5. 5

   Meanwhile, prep the filling by stirring together the 2 tablespoons of softened unsalted butter, brown sugar, ground cinnamon, Chinese five spice powder, and 1/4 teaspoon salt.

6. 6

   Once the dough has approximately doubled, deflate it and transfer it onto an oiled work surface and, with oiled hands or a flour-dusted rolling pin, gently press or roll the dough into a roughly 6-inch by 20-inch rectangle.

7. 7

   Spread on the filling in an even layer, leaving about a half-inch margin along the edges. Starting from one of the longer sides, roll up the dough so you have a 20-inch-long log, and cut it carefully into 12 equal pieces. Arrange them side-by-side, cut side up, in a greased baking dish (gently fixing their shape if it was warped when cutting). Cover the dish, and let the rolls rest and rise for 25-30 min until puffed up.

8. 8

   Meanwhile preheat the oven to 350 degrees F and prepare the glaze by stirring the 2 teaspoons freshly squeezed orange juice with the lemon juice and sweetened condensed milk. Refrigerate glaze until use.

9. 9

   Once risen, bake the rolls for 30 min or until they are golden and spring back when touched. Let them cool slightly, and drizzle the glaze over top before serving.

* Per serving · 4 servings · Values may vary.