{"id":646,"date":"2021-11-25T15:08:17","date_gmt":"2021-11-25T15:08:17","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=646"},"modified":"2021-11-25T15:08:17","modified_gmt":"2021-11-25T15:08:17","slug":"orange-cinnabons","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/646","title":{"rendered":"Orange Cinnabons"},"content":{"rendered":"\n

Sweet pastry rolls with a orange filling (looks like cinnamon buns, but with no cinnamon in them).<\/p>\n\n\n\n

(From 4:57 in this Video<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Dough<\/h3>\n\n\n\n
  • 520g Flour<\/li>
  • 7g Yeast<\/li>
  • 70g Sugar<\/li>
  • 1 tsp Salt<\/li>
  • 150g Orange (the segments flesh)<\/li>
  • 3 Eggs<\/li><\/ul>\n\n\n\n

    Filling Cream<\/h3>\n\n\n\n
    • Zest of 1 Orange<\/li>
    • 60g Soft Butter<\/li>
    • 40g Powdered Sugar<\/li><\/ul>\n\n\n\n

      Cream<\/h3>\n\n\n\n
      • 30g Butter, melted<\/li>
      • 50ml Milk<\/li>
      • 120g Powdered Sugar<\/li>
      • 130g Cream Cheese<\/li><\/ul>\n\n\n\n

        Method<\/h2>\n\n\n\n

        Make dough by mixing dry ingredients, blending eggs and orange flesh then combine with dry ingredients and kneed into a dough. Rest & rise in a warm place for an hour.<\/p>\n\n\n\n

        Cream filling ingredients together in a bowl with a spatula.<\/p>\n\n\n\n

        Knock back dough and roll out to roughly 35cm by 45 cm. Spread evenly with the filling cream, and roll dough up on the shorter side.<\/p>\n\n\n\n

        Using a loop of dental floss or fishing line around the dough, cut into discs around 1 1\/2 inch thick. Dip one side in flour and place on baking tray. Let it rise for 20 – 25 mins.<\/p>\n\n\n\n

        Bake at 180C for 25 mins.<\/p>\n\n\n\n

        Mix cream ingredients together in a bowl with a spoon, and drizzle over buns.<\/p>\n\n\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        Sweet pastry rolls with a orange filling (looks like cinnamon buns, but with no cinnamon in them).<\/p>\n","protected":false},"author":2,"featured_media":652,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,12,70,104],"class_list":["post-646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-dessert","tag-oranges","tag-pastry"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=646"}],"version-history":[{"count":5,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/646\/revisions"}],"predecessor-version":[{"id":653,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/646\/revisions\/653"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/652"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}