Overnight Cinnamon Rolls with Orange Glaze.

Hello world and welcome to Taya's Kitchen's first blog entry.  I'm looking forward to sharing my absolute love affair with food with all of you.  I thought since it's the weekend tomorrow, I would share one of my favorite sweet breakfast ideas.  I know you are going to enjoy them as my husband and children just can't get enough!  The best part is they are sooooo easy to put together.  Give these cinnamon rolls a try, you're not going to be disappointed, I guarantee it!  Talk to you soon.

-Taya  

Dough Ingredients
1/2 cup organic whole milk plus 1 teaspoon for finishing glaze
1/2 cup water
3 1/2 cups all-purpose flour, plus extra for dusting
2 teaspoons (or 1/4 oz. ) active dry yeast
1/4 cup organic sugar
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
4 tablespoons butter, room temp. plus extra for greasing
2 organic eggs, 1 for dough, 1 for finishing glaze
1 teaspoon vanilla extract

Filling Ingredients
8 tablespoons organic butter, room temp.
1/4 cup organic brown sugar
2 tablespoons ground cinnamon
1/2 cup raisins

Glaze Ingredients
3/4 cups powdered sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
Juice from 1 orange
Zest from 1 orange

Heat the 1/2 cup of water and 1/2 cup of the milk together  in a small saucepan over medium low heat until warm to the touch.  If it gets too hot, turn off heat and let it cool.  Pour 2 1/2 cups flour, yeast, sugar, salt and nutmeg into a large bowl and whisk to combine evenly. Cut the butter into small pieces and use your fingers to mix it into the flour mixture until the texture is crumbly and the butter is well combined with the flour. Pour over the warm milk and water, stirring with a wooden spoon or rubber spatula until combined, then stir in the vanilla and one egg for a few seconds until the mixture is fully incorporated. Add more of the flour, 1/4 cup at a time, until the dough is no longer sticky. It should be soft and easy to handle. Turn the dough out onto a floured surface and knead for 5 minutes until the dough is elastic and smooth. Shape into a ball. Grease a large bowl with oil or butter and add the dough, turning to grease all sides. Cover the bowl with plastic wrap and set aside in a warm place to rise until doubled in size, about 1 to 1 1/2 hours. Grease a 9 x 13 inch baking dish with butter. Gently punch down the dough, then roll it out on an oiled surface to an 18 x 10 inch rectangle. (If you rub the countertop down with butter or vegetable oil the dough won’t stick and you won’t have to add any extra flour.) For the filling, spread the 8 tablespoons softened butter over the dough, leaving a 1 inch border on the long side farthest from you. Stir together the brown sugar and cinnamon in a small bowl. Sprinkle the sugar mixture over the butter, and then the raisins. Starting at the long side of the rectangle closest to you, roll the dough tightly into a log, toward the 1 inch clean border on the other side. Using a knife, cut the log into 12 pieces, each 1 1/2 inches wide. Place the cinnamon rolls in the greased baking dish and cover loosely with plastic wrap.  Put them straight in the fridge to rise overnight. Remove the rolls from the fridge the next morning and let them finish rising in a warm place for about 30 minutes to 1 hour, while you heat the oven and continue with the next step.
Meanwhile, whisk together 1 egg and 1 teaspoon milk and brush lightly over the top of cinnamon rolls. Bake the cinnamon rolls on the center rack for 20-25 minutes, until golden brown. Allow to cool slightly. Whisk together the powdered sugar, melted butter, vanilla extract, and juice and zest from an orange to make the glaze. Drizzle over the warm cinnamon rolls and serve immediately.