|500 g||all-purpose flour|
|7 g||dry yeast|
|60 ml||water (lukewarm)|
|½ tsp||vanilla extract|
|50 g||butter (melted)|
|110 g||butter (soft)|
|200 g||confectioner’s sugar|
|2 tbsp||lemon juice|
|flour for work surface|
In a small bowl, combine water, yeast, and some sugar. Let sit until foamy for approx. 5 – 10min.
In a standing mixer or with a hand mixer, whisk together milk, vanilla extract, egg, melted butter, some sugar and a pinch of salt.
In two editions, add all-purpose flour into the milk mixture. Then add in yeast mixture and continue beating. Knead by hand until smooth. Place the dough in a clean bowl, cover with a kitchen towel and leave it to rise in a warm place for approx. 2 hours.
For the filling, combine soft butter with the remaining sugar, cinnamon and the zest of halve an orange in a small bowl. Mix until smooth.
Preheat oven to 190⁰C/375⁰F. Halve the dough and roll each half into the shape of a rectangle, approx. 3 mm thick.
Place the rolls into the prepared muffin pan cut side down and leave to rise for another hour. Then bake in a preheated oven at 190⁰C/375⁰F for approx. 15 - 20 min. until golden. Allow to cool for 10 min. on a cake rack.
In a small bowl, combine confectioner’s sugar and lemon juice. Stir until completely dissolved.