Cinnabons Orange Icescape Recipes

CINNAMON-ORANGE ROLLS

Steps:

• For the dough: In a small bowl, combine the yeast, hot water and 1 teaspoon of the sugar, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest and juice and remaining 1/4 cup sugar and set aside.
• Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time.
• Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature.
• Spray a 9-by-13-inch baking dish with cooking spray.
• For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature.
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the rolls and bake, uncovered, until light brown, 25 to 30 minutes.
• For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar and orange juice until smooth. While the rolls are still warm, drizzle them with the glaze and serve.

KUWAITI CINNAMON-ORANGE ICED TEA

Steps:

• Make the tea: Combine 8 cups water, the orange peel and cinnamon stick in a saucepan over low heat and bring to a boil. Add the tea bags and turn off the heat. Let the tea steep for about 5 minutes (no more or else it will be bitter), then remove the tea bags and chill the tea; don't remove the cinnamon stick or the orange peel yet.
• Meanwhile, make the syrup: Combine 1 cup water, the sugar and ginger in a small saucepan over low heat and bring to a boil without stirring. Once boiling, turn off the heat. Rip the mint leaves and stalks into pieces and drop into the syrup. Let cool to room temperature, about 20 minutes. Strain the syrup, discarding the mint and ginger.
• Strain the tea into a pitcher. Add the mint syrup according to your taste buds and stir. Serve in tall glasses over ice and garnish with orange slices and cinnamon sticks, if you like. Sip languorously.

CINNAMON AND ORANGE CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• In a saucepan, combine the cream, half the sugar, the orange zest, thyme and cinnamon stick. Whisk to combine. Bring the mixture to a boil, then remove from the heat and let cool. (This will infuse the cream with all the aromatics.)
• Whisk together the egg yolks, remaining sugar and vanilla in a large bowl until it becomes a homogeneous mixture. Slowly strain the cooled infused cream into the egg mixture and whisk to combine.
• Arrange 4 wide, flat 6-ounce ramekins (with 1-inch sides) in a large baking dish or roasting pan. Carefully fill the ramekins with the custard mixture. Add hot water to the pan to come halfway up the sides of the ramekins.
• CAREFULLY place the pan in the oven and bake until the custard is set around the edges and slightly jiggly in the center but not liquid, about 35 minutes.
• Remove the pan from the oven, remove the ramekins and chill the custards completely, at least 1 hour.
• Dust the top of each custard with an even layer of sugar and burn the sugar with a blowtorch. The sugar will harden, turn brown and become crunchy. Torch the custards just before serving.

CINNAMON ORANGES

Steps:

• Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter.
• Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves.

CINNAMON BUN IN AN ORANGE HALF

Steps:

• Place the cinnamon bun in the orange half. Wrap in tin foil. Place in the embers of a campfire and cook for approximately 10 minutes.

CINNAMON ORANGES

Steps:

• With a sharp knife, remove rind and white pith from oranges. Cut each orange into 5 or 6 slices and arrange on 4 plates.
• Whisk together orange juice and lemon juice, sugar (or Splenda) and cinnamon. Spoon mixture over the orange slices.

ORANGE CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water in lg mixer bowl.
• Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour.
• Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally.
• Stir in enough of the remaining flour to make a dough easy to handle.
• Turn dough out onto floured surface and knead 5 minutes and dough is smooth and elastic.
• Cover; let rise in warm place until double, about 1 to 1 1/2 hours (dough is ready if an indentation remains when dough is touched).
• Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9".
• Spread w/ 1 T butter and sprinkle w/ combined 2 T sugar and 1 t cinnamon.
• Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even.
• Cut roll into 15 slices about 1" wide.
• Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups.
• Cover and let rise until double, about 30 minutes.
• Bake in a 375 degree preheated oven until rolls are golden brown, about 25 to 30 minutes.
• If desired, mix together confectioner's sugar, orange juice, orange peel, and vanilla; frost while warm.
• Recipe is easily doubled.

CINNABON'S ORANGE ICESCAPE

Steps:

• 1. Mix all ingredients in a blender set on high speed until smooth and creamy.
• 2. Serve in two 16-ounce glasses.