-
1
Dissolve yeast in warm water in large bowl.
-
2
Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
-
3
Beat until smooth.
-
4
Mix in enough remaining flour to make dough easy to handle.
-
5
Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes.
-
6
Place in greased bowl; turn greased side up.
-
7
Cover; let rise in warm place until double, about 1 1/2 hours.
-
8
(dough is ready if an indentation remains when touched).
-
9
Punch down dough.
-
10
Separate dough into quarters and roll each section out into flat rectangles about as thick as a flour tortilla.
-
11
In a small bowl, mix together the ingredients for the filling.
-
12
Spread about a quarter of the mixture on the flat sheet of dough and roll the dough up jellyroll style.
-
13
Slice each finished roll into small sections, each section being a finished miniature cinnamon roll (slices depend on your preference and conditions.
-
14
You can make larger cinnamon rolls or smaller ones, almost as thin as cookies.
-
15
Its up to you.)
-
16
Place each finished cinnamon roll slice on end (one of the cut ends down on the baking sheet) and continue with each of the quarters of dough.
-
17
Allow rolls to rise for about 35-40 minutes, then bake at 375 degrees Fahrenheit for 10 minutes (small rolls, like mine) or 20-30 minutes for standard or jumbo sized rolls.
-
18
For the glaze, mix together a tablespoon of melted butter, a tablespoon of milk or cream, a teaspoon of orange extract (or almond extract) and 2-4 cups powdered sugar, depending on how thick you want your glaze to be.
-
19
You can also add a drop of food coloring to the mix, like I did for my orange rolls.
-
20
Glaze the rolls as soon as they're out of the oven to seal in the softness.
-
21
Let them cool for a few minutes then devour!
