Boozy Orange Cinnamon Rolls

When it comes to brunch bites, spiked cinnamon rolls are at the top of my menu. Serving standard pastries is perfectly fine, but just a simple twist on traditional cinnamon rolls brings your brunch buffet to the next level. Spike your ingredients with Jackson Morgan Southern Cream to add just a touch of refreshing orange flavor. Expect no left-overs, these boozy orange cinnamon rolls are so delicious they disappear quick.

Ingredients:

2 3/4 Cups All-Purpose Flour

1/4 Cup Sugar

1 Teaspoon Salt

2 1/4 Teaspoon Yeast

1/2 Cup Whole Milk

1/4 Jackson Morgan Southern Cream in Brown Sugar

3 Tablespoons Butter

1 Egg, Room Temperature

1 Orange

3 Tablespoons Butter, Softened

1 Tablespoon Ground Cinnamon

1/4 Cup Sugar

1 Cup Confectioner’s Sugar

2 Tablespoons Orange Juice

1 Tablespoon Jackson Morgan Southern Crema in Whipped Orange

Directions:

First mix together your dry ingredients (flour, sugar, salt, and yeast). In a microwave-safe bowl, heat the milk and butter together until melted. Add the 2 tablespoons of orange juice, 1 tablespoon of orange zest, and egg to the warmed milk and butter mixture. Then in the bowl of a stand mixer with dough attachment, add the wet ingredients (butter mixture) with the dry (flour) until dough ball forms. Then continue to mix on low/medium speed for 1-2 minutes until the dough bounces back when you touch it. Place the dough ball in a greased bowl, rest for 10-20 minutes.

While you are waiting for your dough to rest, create your cinnamon-sugar mixture. In a small bowl, combine the cinnamon, 1 tablespoon orange zest, and sugar together. After the dough has rested, using a floured rolling pin, roll the dough into a large rectangle then evenly spread the softened butter on top and sprinkle with the cinnamon-sugar mixture. Then roll the dough up. Use dental floss or a sharp knife to cut the roll into 10 rolls and place on a greased pan with sides. Make sure the rolls are placed against each other to allow them to rise.

Cover the rolls with plastic wrap and allow to rise in a warm place for 90 minutes or until doubled in size. Then bake for 25 minutes at 375 degrees until golden. If your rolls are turning too brown, cover with aluminum foil while baking. To make the glaze topping, whisk together the confectioner’s sugar, orange juice, and Jackson Morgan Southern Cream in whipped orange. Then spread over the top of the cinnamon rolls. Enjoy immediately.

Recipe slightly adapted from Sallys Baking Addiction