Ingredients
Method
Prepare the Dough
- In a large mixing bowl, combine the sourdough discard, water, melted butter, orange zest, and honey. Mix until well blended.
- Stir in the flour, sugar, salt, baking powder, and baking soda.
Knead the Dough
- Transfer the dough onto a lightly floured surface. Knead the dough for about 3-5 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not overly sticky. If it feels too sticky, sprinkle a bit more flour as needed.
Prepare the Filling
- In a medium bowl, combine the brown sugar, cinnamon (optional), orange zest, and softened butter. Set aside.
Roll & Assemble
- Transfer the dough onto a floured surface and roll it out into a rectangle about ¼ inch thick.
- Spread the filling evenly over the rolled out dough.
- Starting from the long edge, tightly roll the dough into a log. Pinch the seams to help it to hold together.
- Use a sharp knife or dental floss to slice the log into 1-2 inch thick pieces. Place the rolls cut side up in a greased baking dish, leaving a little space between each roll for them to expand. I prefer to use dental floss. It takes some getting used to at first.
Bake the Rolls
- Preheat your oven to 375°.
- Bake for 18-20 minutes or until the tops are barely brown.
- Cool slightly before putting on the icing.
Prepare the Orange Cream Cheese Frosting with Almond Extract
- While the rolls are cooling, prepare the icing. Use a mixer to blend together the butter, cream cheese, powdered sugar, orange juice, orange zest, orange extract, and almond extract. YUM!!
- Mix until smooth.
- Spread the icing over the warm orange cinnamon rolls before serving.
