Lunch: Cinnamon-Orange Rolls Recipe | MyRecipes

Recipe by Deb Wise Classic cinnamon rolls get a zingy update with this citrus-glazed twist.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Cinnamon-Orange Rolls Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
3 tablespoons warm water (100 ° to 110 °)
10.13 ounces plus 3 tablespoons white whole-wheat flour (about 2 1/4 cups plus 3 tablespoons)
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup 2% reduced-fat milk
1 1/4 teaspoons vanilla extract, divided
1 large egg
1 large egg yolk
1/4 cup unsalted butter, softened
Cooking spray
1/3 cup packed brown sugar
1 tablespoon grated orange rind, divided
1 teaspoon ground cinnamon
3/4 cup powdered sugar
2 to 3 teaspoons fresh orange juice

Instructions

Combine yeast and 3 tablespoons water in a small bowl; let stand 10 minutes or until foamy.
Weigh or lightly spoon 10. 13 ounces (2 1/4 cups) flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour and salt in a bowl, stirring with a whisk to combine.
Place granulated sugar, milk, 1 teaspoon vanilla, egg, and egg yolk in a large bowl. Beat with a mixer at medium-low speed until well combined. Stir in yeast mixture. Add half of flour mixture; beat at low speed until well combined (about 2 minutes). Add remaining flour mixture; beat at low speed 5 minutes, occasionally scraping down sides of bowl. Add butter, 1 tablespoon at a time, beating well after each addition. Dust a work surface with 2 tablespoons flour. Scrape dough onto work surface (dough will be sticky). Knead dough 3 to 4 minutes or until smooth and elastic. Shape dough into a ball. Place dough in a large bowl lightly coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 °), free from drafts, for 2 hours.
Combine brown sugar, 1 1/2 teaspoons rind, and cinnamon. Turn dough out onto surface dusted with remaining 1 tablespoon flour; gently pat dough into a 12 x 8-inch rectangle. Sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 12 (1-inch) slices. Arrange slices in muffin cups coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise 45 minutes.
Preheat oven to 350 °.
Uncover rolls. Bake at 350 ° for 15 minutes or until lightly browned. Cool 10 minutes in pan on a wire rack. Remove rolls from pan.
Combine powdered sugar, remaining 1/4 teaspoon vanilla, remaining 1 1/2 teaspoons rind, and 2 teaspoons juice. Stir with a whisk until smooth. Add additional juice, a few drops at a time, if glaze is too stiff to spread. Spread glaze over warm rolls; serve warm.
Bake It Forward
Double the dough in a large bowl (it will fit in the bowl of a stand mixer); divide dough in half, and place in separate bowls to rise. If you don't have muffin tins to ­accommodate 24 rolls, bake one (12-roll) batch in an 8-inch square glass or ­ceramic baking dish, and increase the bake time to 20 to 23 minutes.

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