Orange Clove Cinnamon Rolls

Orange Clove Cinnamon Rolls

Dough

2 Sticks Butter Melted and Slightly Cooled

2 Cups Warm Water

2 Tbs. Dry Active Yeast

½ Cup Sugar

2 Eggs

1 Tsp. Salt

1 Tsp. Baking Powder

6 ½ Cups All Purpose Flour

Filling

1 ½ Sticks Soft Unsalted Butter

1 Cups Packed Brown Sugar

4 Tsp. Orange Zest

1 Tsp. Ground Cinnamon

1 Cups Chopped Walnuts

Glaze

3 Cups Powdered Sugar

1 Tsp. Orange Zest

2 Tsp. Honest John Orange Clove Bitters

½ Cup Fresh Orange Juice

Preheat the oven to 375 degrees. 

For the Dough Bloom the yeast in the warm water and butter until bubbly. Stir gently to dissolve the yeast. Add eggs, salt, baking powder, and 2 cups of flour. Mix well. Add remaining 4 ½ chips of the flour and mix well. Cover the bowl tightly with plastic wrap and allow the dough to proof and rise for about an hour. After 1 hour, punch the dough down. Flour a clean work surface and roll the dough out into a ¼ inch thick rectangle. 

For the Filling combine all ingredients except the walnuts into the bowl of a mixer fitted with the paddle attachment and mix on high speed until the sugar has dissolved into the butter and a fluffy texture has been reached. Add the walnuts and mix briefly just to combine.  Using a spatula, spread the filling over the entire surface of the rolled out dough rectangle. Starting at one end of the rectangle, gently roll the dough onto itself to the other side forming a log. Cut the log into 1 inch thick rounds, and place each round into a greased baking pan. The dough will expand so leave some space in between each roll. Bake at 375 degrees for about 30 minutes, or until golden brown. 

For the Glaze Combine all ingredients in a mixing bowl and whisk together until the sugar is dissolved and you’re left with a smooth glaze. After the rolls come out of the oven, using a spatula, invert them onto a serving dish and glaze generously. Serve warm. Store in an airtight container at room temperature for up to 2 days.