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Orange Cinnamon Rolls

My childhood memories of cinnamon rolls and sweet breads are associated with holidays and special occasions. My mom would prepare the tasty treats in a pan the night before. The first riser was responsible for turning on the oven in the morning. 

Making these kinds of treats from scratch may seem daunting, but I wanted to share a few secrets for making the process more breezy. This is the same base recipe I use for Honey Fig Jam Rolls. It’s a nice, quick sweet roll recipe that is about 1 hour to make from start to finish.

Perhaps you have many other things to coordinate, though. Cinnamon rolls are quite forgiving. Below are a few ways you could make these work for your situation.

Refrigerate for the last rise, bake in the morning. You can prepare them up to the point of the final rise – getting them cut and into a pan. Allow them to rise in the refrigerator overnight and bake the next morning.

Rise and freeze to bake later. Allow them to rise and then freeze for later.

Bake, freeze, then warm to serve. Follow the whole recipe and do a shortened bake ahead of time and freeze for later. Then all you need to do is to warm and add your topping.

With some manageable preparation options you can surprise guests and include from-scratch sweet rolls on your brunch menu. These cinnamon rolls go above and beyond with a satisfying inclusion of fresh orange and a healthy drizzling of maple icing. Hope you have a chance to make these real soon. We would love to see photos of your results – tag Mama Sparrow on your social media shares.

Enjoy!

Serves 1 - 2 rolls

Orange Cinnamon Rolls

Sweet, orange kissed cinnamon rolls drizzled with a maple-orange icing.

40 minPrep Time

20 minCook Time

1 hrTotal Time

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Ingredients

    Dough
  • 2 ¾ cup flour
  • 2 Tbs sugar
  • 1 tsp salt
  • 1 package instant yeast
  • ½ cup water
  • ¼ cup milk, room temperature
  • 2 Tb unsalted butter, room temperature
  • 1 egg, room temperature
  • Filling
  • ¾ cup brown sugar
  • Zest from 1 orange
  • 2 Tb cinnamon
  • ¾ cup butter, melted
  • Drizzle
  • 1 - 1 ¼ cup confectioners sugar
  • 1 - 2 Tbs. orange juice
  • 2 tsp maple syrup

Instructions

  1. Mix all the dry dough ingredients together in a medium size bowl. In a microwave safe bowl, combine the water, milk and butter. Heat for 45 seconds, or until the butter is melted. Stir the wet ingredients into the dry mix. Stir the egg in. Knead the dough for 4 minutes. Dough should get smooth, have a bit of grip and bounce. Rest the dough in a lightly greased bowl for 5 minutes.
  2. Preheat the oven to 200 degrees F. Mix the orange zest, brown sugar, and cinnamon together in a small bowl. Set aside.
  3. After the dough has rested, roll it out on a lightly floured surface or silpat mat, shaping dough into a rectangle about 9x15 inches. Spread the melted butter over the dough.* Then spread the brown sugar cinnamon mix over top the butter on the dough. Leave 1 inch without filling on one of the long sides of the rectangle; this will be the seam. Starting at the long, not seam side, begin rolling the dough jelly roll style. End the log roll with the seam side down. Use a sharp, floured knife to cut the log into 9 sections to make rolls.
  4. Place rolls into a 9x9 inch pan lightly greased and covered with greased parchment paper. Cover the pan with aluminum foil. Turn off the oven and place the covered pan of rolls in the oven to rise for 20 minutes.
  5. After rising, remove the aluminum cover from the rolls and leave in oven while turning on to 375 degrees F. Bake 16-20 minutes until the rolls just start to get golden. Remove from oven and top rolls with drizzle.
  6. To make topping, combine sugar and orange juice in a bowl. Whisk together and add in maple syrup. Adjust ingredients to desired consistency and taste.

Notes

*For cinnamon rolls, I usually reserve ⅓ or ¼ of the melted butter to pour over the rolls after they have risen, just before baking. The rolls tend to be a bit more tender and the sugar near the bottom of them caramelizes.

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http://mamasparrow.com/2017/05/12/orange-cinnamon-rolls/

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Vegan Orange Curd

One of the fantastic things about living in the city is accessibility to rich cultural experiences. Yesterday, we had a family trip to the Chicago Cultural Center to attend the Chinese New Year Celebration. It was a beautiful display of dance, martial arts, and music.

No surprise, the boys were very taken with the dragon dance and martial arts dancing. There was much reenactment throughout the rest of the afternoon. I can now claim the skill of reading textbooks while chanting a drum rhythm.

Today, as we enjoyed a snack of vegan blood orange curd spread on fresh baked biscuits, we recounted our favorite parts of the performances yesterday. The tales were movement filled. The snack was well accented with the subtly sweet orange curd. This curd spread was silkier in mouth feel than the creaminess of an egg and butter version. It a delightful, lighter alternative to traditional curd.

This last round I used blood oranges and the color of the cream is so lovely. The process is rather simple. Slice and juice your citrus. Reduce the juice to heighten the flavor. Zest in an orange peel to get a hint of sweet, floral aspect. Then sweeten with your choice of sweetener. In a measuring cup, dissolve cornstarch in cold milk before adding to the juice. Warning: be vigilant while stirring because the cream will thicken very quickly. Once it does, it ready to remove from heat, cool, and store or use immediately.

Curd is a multi functional spread that is delicious on biscuits, cookies, crepes, cakes, and more. Even by the spoonful, no judging here.

Hope you have a chance to try this recipe soon. I’d love to see the results. Be sure to tag MamaSparrow on social media.

Enjoy!

Vegan Orange Curd

Yields 1 generous cup

Silky vegan orange curd. Flecked with the subtle floral sweetness of orange zest. Curd is a multi functional spread that is delicious on biscuits, cookies, crepes, cakes, and more.

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 1 cup freshly squeezed orange juice (3-4 oranges; blood oranges produce a lovely color)
  • ¾ cup non-dairy milk
  • 3 Tbs. cornstarch
  • ½ cup sugar or ¼ cup honey for non-vegans
  • Zest of one orange

Instructions

  1. In a small saucepan, over medium-low heat, reduce the orange juice to about half the volume.
  2. While the juice is reducing, measure the milk in a liquid measuring cup. Whisk the cornstarch in the milk till it dissolves. Set aside.
  3. Once the juice is reduced, add in the sugar and zest. Stir just until the sugar dissolves. Add the milk mixture to the saucepan and use a spatula to mix. Keep on medium-low heat and mix constantly until the texture thickens quickly. If the mixture starts to bubble before thickening, reduce the heat slightly. Once it does thicken, it will be very sudden so stay with you pan. Once the mixture is thickened remove from heat and allow to cool enough to store in a jar or use immediately.
  4. Curd will store in the refrigerator for 1 week or freezer for 3 months. Some settling will occur, give the curd a stir to re-incorporate separating liquids.
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http://mamasparrow.com/2017/01/31/vegan-orange-curd/

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Honey Fig Jam Rolls

There are three kinds of baked sweets I can recall from my packed lunches as a kid – my mom’s homemade muffins, strawberry newtons and fig newtons. When it came to the newtons, the strawberry ones made sense to me, but I thought fig was a made up flavor. I had never seen or eaten a fig before.

Last week I had my first taste of fig and played in the kitchen with them. They look so beautiful photographed. When figs started showing up at my local grocer this season, I took them home on a whim. Not sure what to make with them, they sat overnight and were spoiled by the next day. Fragile little things, they are.

Determined to try them, I sketched out a jam recipe adapted from Tasty Yummies. As I cut and prepped the figs, I nerd-ishly explored their flavor and scent profile. The resulting jam was tasty. After popping it in the fridge, I had dreams of cinnamon rolls and honey plum jam dance in my head all night.

Honey fig jam rolls are born of sophisticated, sweet dreams. They are a little like a mash-up of honey buns and fig newtons. Here you have honey fig jam tucked into blanket-y sweet roll dough and drizzled with velvety lemon frosting,

 

Honey Fig Jam Rolls Honey Fig Jam

Honey Fig Jam Rolls

Honey Fig Jam Rolls

Honey Fig Jam Rolls Honey Fig Jam Rolls

Serves 1 roll

Honey Fig Rolls

Honey fig jam tucked into blanket-y sweet roll dough and drizzled with velvety lemon frosting.

25 minPrep Time

20 minCook Time

45 minTotal Time

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Ingredients

    Dough
  • 2 ¾ cup flour
  • 2 Tbs sugar
  • 1 tsp salt
  • 1 package instant yeast
  • ½ cup water
  • ¼ cup milk
  • 2 Tb butter, unsalted
  • 1 egg
  • Filling
  • 2 Tb butter, melted
  • 1 cup honey fig jam* (recipe in notes)
  • Drizzle
  • ½ - ¾ cup confectioners sugar
  • 1 tsp lemon juice
  • warm water, if desired - a little to achieve consistency and tone done zestiness

Instructions

  1. Prepare the jam. The recipe makes 2 cups. Only one is needed for the rolls so make two batches of rolls, make a second batch of rolls soon or use your jam for other goodies.
  2. Mix all the dry dough ingredients together in a medium size bowl. In a microwave safe bowl, combine the water, milk and butter. Heat for 45 seconds, or until the butter is melted. Stir the wet ingredients into the dry mix. Stir the egg in. Knead the dough for 4 minutes. Dough should get smooth, have a bit of grip and bounce. Rest the dough in a lightly greased bowl for 5 minutes.
  3. Preheat the oven to 200 degrees F.
  4. After the dough has rested, roll it out on a lightly floured surface into a rectangle about 9x15 inches. Spread the melted butter over the dough. Then spread about 1 cup of fig jam over top the butter on the dough. Leave 1 inch without jam on one of the long sides of the rectangle; this will be the seam. Starting at the long, not seam side, begin rolling the dough jelly roll style. End the log roll with the seam side down. Use a sharp, floured knife to cut the log into 9 sections to make rolls.
  5. Place rolls into a 9x9 inch pan lightly greased and covered with greased parchment paper. Cover the pan with aluminum foil. Turn off the oven and place the covered pan of rolls in the oven to rise for 20 minutes.
  6. After rising, remove the aluminum cover from the rolls and leave in oven while turning on to 375 degrees F. Bake 16-20 minutes until the rolls just start to get golden. Remove from oven and top rolls with drizzle.
  7. To make frosting, combine sugar and lemon juice in a bowl. Whisk together and add in warm water to adjust consistency and taste.

Notes

Honey Fig Jam* - recipe makes 2 cups jam Adapted from Tasty-Yummies.com 15 figs, stems removed and quartered (1 Lb), ¾ cup honey, ⅛ cup water, ¼ cup lemon juice, 1 tsp lemon zest

Place figs, honey and water in a medium saucepan. Let sit and soften for 20 minutes. Then place over burner on medium-high heat. Bring to a boil for 3 minutes. Reduce to low and keep on a simmer for 45 minutes. Stir often. Mash figs with a spoon while they cook. After 45 minutes, keeping pan on the heat, stir in lemon juice and zest. Simmer an additional 3 minutes. Remove from heat and allow to cool. Place cooled jam in jars. Store in the refrigerator for 3 weeks or the freezer for 3 months.

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http://mamasparrow.com/2016/09/23/honey-fig-jam-rolls/

Maple Blueberry Overnight Oats

Maple Blueberry Overnight Oats-Watermarked

Wild rice is one of those foods for me that harkens memories of Minnesota home. I remember one soup in particular that I enjoyed. It was a creamy wild rice soup my father made.

In the last few months, I’ve been using more wild rice in recipes. A household favorite is wild rice pancakes. The Pioneer Woman has a great recipe for them.

Going into the work week, I wanted to give you another portable breakfast recipe. Blueberries, wild rice and maple syrup give this oatmeal a nice caramelized sweetness with juicy blueberries. The real treat, in my opinion is the added texture and nutty flavor from the wild rice.

A quick tip on adding grains to your overnight oats. Cook a batch in your weekly meal prep. Then use your grain throughout the week in overnight oats, salads, stir frys, etc. My favorite grains for weekly use are quinoa and wild rice.

Do you have a favorite vegetarian wild rice dish? Please share in the comments below.

Maple Blueberry Oats Ingredients-Watermarked

Maple Blueberry Oats Sparkly Berries-WatermarkedMaple Blueberry Oats Side Spoon-Watermarked
  
Maple Blueberry Overnight Oats

Yields 1 serving

Creamy oats sweetened with maple syrup brings out notes of chicory and caramelized sugar. Wild rice boosts the texture and nuttiness. Fresh blueberries add the final touch of juiciness to this grab and go breakfast that "cooks" overnight in the refrigerator.

5 minPrep Time

8 hrCook Time

8 hr, 5 Total Time

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Ingredients

  • 1/2 cup rolled oats
  • 1/4 cup cooked wild rice
  • 2 tsp maple syrup
  • 1 - 2 Tb blueberries; fresh or frozen
  • 1/2 cup milk*

Instructions

  1. Combine the oats and rice in a mason jar or other 1 cup container; mix thoroughly.
  2. Stir in the maple syrup.
  3. Gently stir in the milk.
  4. Top the oatmeal with blueberries.
  5. Lid the mixture and place in the refrigerator for 8 hours. Delicious oats will be easy to grab and go.

Notes

*Any milk you prefer may be used. Most recently I've been using coconut milk. 

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http://mamasparrow.com/2015/08/10/maple-blueberry-overnight-oats/

Honey Peach Overnight Oats

City Sunrise-Watermarked


Coffeeshop opening shifts can be a mix of pleasant and less than desirable things. 

Boo:
– waking and arriving to work before the sun comes up
– crossing paths with people still out for the night
– missing my favorite meal of the day at home – breakfast

Yay:
– experiencing the softer side of the city waking up
– setting the tone for my own and other people’s day
– coming up with new ways to still have a yummy breakfast on the go
Honey Peach Overnight Oats Spoon-Watermarked
Overnight oats have been my jam for a filling first meal of the day. Adding protein laden grains and mixing in fruit are a great way to change up a base recipe. This last week was all about the honey peach combo. The recipe is clean and can be altered to accommodate food sensitivities.

Honey Peach Overnight Oats Ingredients-Watermarked

Honey Peach Overnight Oats Side Spoon-Watermarked Honey Peach Overnight Oats Prepared-Watermarked


Honey Peach Overnight Oats

Yields 1 serving

Creamy milk and honey oats studded with pieces of peach "cook" overnight for a grab and go breakfast.

5 minPrep Time

8 hrCook Time

8 hr, 5 Total Time

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Ingredients

  • 1/2 cup old fashioned rolled oats
  • 1/4 cup quinoa
  • 1 1/2 tsp honey
  • 1 - 2 Tb peaches, diced; fresh or jarred
  • 1/2 cup milk*

Instructions

  1. Combine the oats and quinoa in a mason jar or other 1 cup container; mix thoroughly.
  2. Stir in the honey and peaches.
  3. Gently stir in the milk.
  4. Lid the mix and place in the refrigerator for 8 hours. Delicious oats will be easy to grab and go.

Notes

*Any milk you prefer may be used. Most recently I've been using coconut milk.

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http://mamasparrow.com/2015/07/30/honey-peach-overnight-oats/