Cinnamon Buns with Orange Glaze

Whether served for breakfast with coffee (or hot cocoa) or presented as a dessert, this cinnamon-orange pastry is a delicious treat!
  • 1 package (1/4 oz.) active dry yeast
  • 1 cup warm milk, divided
  • 3 tablespoons olive oil
  • 1 tablespoon sugar, divided
  • 1/2 teaspoon salt
  • 2-1/2 to 2-3/4 cups all-purpose flour, divided
  • 3 tablespoon dark corn syrup
  • 3 tablespoons packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup raisins
  • Nonstick cooking spray
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon orange extract
  • 1 to 2 teaspoons milk
  • Measuring cups
  • Measuring spoons
  • Small saucepan
  • Cooking thermometer
  • Mixer with dough hooks
  • Large bowl
  • Small bowl
  • 9-inch round baking pan
  • Cooling rack
  • Plastic wrap
  • Damp cloth/towel
1.  In saucepan warm up milk to 110°-115°.  Pour 1/4 cup warm milk and 1 teaspoon sugar in a large mixing bowl and dissolve yeast.  Let stand 10 minutes.  If mixture doubles in volume, yeast is active.  If yeast has not foamed and doubled in size; pour out and restart with another package of yeast and warm up another 1/4 cup milk.
2.  Add oil, remaining sugar, salt, 1-1/2 cups flour and remaining milk in yeast.  Beat on medium speed for 3 minutes using dough hooks.  Stir in enough remaining flour to form a soft dough.
3.  Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a bowl coated with nonstick cooking spray, turning once to  coat top.  Cover with plastic wrap and cover with damp towel.  Let rise in a warm place until doubled, about 1 hour.
4.  Remove plastic wrap; set aside with cloth.  Punch dough down.  Turn onto a lightly floured surface; roll into a 12-in. x 10-in. rectangle.  Carefully spread corn syrup over dough to within 1/2 in. of edges.  In a bowl, combine the brown sugar, cinnamon and nutmeg; sprinkle over corn syrup.  Sprinkle with raisins.  Roll up jelly-roll style, starting with a long side; pinch seam to seal.  Cut into 12 slices.  Place cut side down in a baking pan coated with nonstick cooking spray.  Cover with saved plastic wrap and cloth.  Let rise in a warm place until doubled, about 40 minutes.
5.  Bake at 350° for 25-30 minutes or until golden brown.  Cool on a wire rack.  For glaze, in a bowl, combine all ingredients and enough milk to achieve drizzling consistency.  Drizzle over cinnamon buns.

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