Baked cinnamon rolls Friday, but DH had bought a cake, so placed the baked, unglazed rolls in the freezer untasted. But decided to bring some out and see how they turned out and they are delicious .
I used this recipe because wanted to let the bread maker do the mixing and first rise and not have to do the math to convert NFC's recipe.
Dough recipe link:
I used 1 cup of water and instant potato flakes. Did not use the optional dough flavor. Needed no water or flour adjustment. Both rises were very nice.
I did not roll it, just pressed it out on a cookie sheet of approximately the correct dimensions. Baked 2 sets of 8 rolls each in 2 shiny Old aluminum cake pans. I went longer than the recommended time and did overcook them a little bit.
Spread about 1TBS of melted butter over the pressed out dough. ( easier with fingers instead of a brush)
And on top added,
1/2 cup of firmly packed Brown Sugar with 2 tsp of Cinnamon.
2 cups powdered sugar
1/3 cup of orange juice
Zest from a medium sized orange - finely zest, used as much of the peel area I could.
Added a little more powdered sugar to thicken a bit.
*the glaze itself was a little bitter with all the zest, but well-balance the extra sweetness of the heavily filled rolls.
Thawing and Heating:
The rolls took only a short time to thaw on the counter and were still cool when placed in the oven. Wrapped in tinfoil, baked 15 minutes in preheated oven at 350 F. Brushed tops with melted butter and threw on the glaze.