I was flipping through, saw this Orange Sunshine Coffee Cake and the next morning they were made. They are everything I love – cinnamon rolls AND orange. These were amazing, and everyone in my house loved them. FYI, that doesn’t happen often.
Magazines are one of my (many – fresh flowers, Anthro mugs, candles, pens) downfalls. I love them and really have a hard time saying no when I see a pretty cover. So imagine my happiness when I see two of my favorite things rolled into one. King Arthur Flour and a gorgeous new magazine call Sift. It is beautiful, has great recipes, and really well written stories. I was flipping through, saw this Orange Sunshine Coffee Cake and the next morning they were made. They are everything I love – cinnamon rolls AND orange. These were amazing, and everyone in my house loved them. FYI, that doesn’t happen often.
This dough is really beautiful, soft and buttery. I think that it might the base of many, many more coffee cakes in the future. I made this the day before and covered it with plastic wrap. The next morning I let it do the second rise on the counter. It took longer because it was cold from the fridge, but turned out perfectly.
(King Arthur has no idea who I am. I just love them and go there as much as I can. It’s where all my baking dreams come true.)
Ingredients
Dough:
- ½ cup milk
- 2 Tablespoons butter
- 2 teaspoons instant or active dry yeast
- 2 ¾ cup all-purpose flour
- ¼ cup sugar
- ¼ cup orange juice
- 1 egg
Filling:
- ¾ cup sugar
- 1 Tablespoon clearjel or flour
- ½ teaspoon cinnamon
- 2 Tablespoon orange zest
- 3 Tablespoons orange juice
Icing:
- 1 cup powdered sugar
- 1 to 2 Tablespoons orange juice
How to Make Orange Sunshine Coffee Cake
Step 1: To make the dough, warm the milk in a small saucepan. Add the butter and heat until it melts.
Step 2: Pour into the bowl of a mixer.
Step 3: Add yeast, 1 cup flour, sugar, and cover and let stand for 10 minutes.
Step 4: Once you see some bubbles, add orange juice and egg.
Step 5: Add the remaining flour until a smooth dough forms, you might not need all of it. Knead on medium for 5 minutes, or until the dough is smooth and elastic.
Step 6: Transfer to an oiled bowl, cover, and let rise until doubled in volume, about 1 to 1 ½ hours.
Step 7: To make the filling mix together sugar, clearjel, cinnamon, zest, and orange juice.
Step 8: To assemble, deflate the dough and let rest for 5 minutes.
Step 9: Roll into a rectangle about 12” x 18”. I like to keep a yardstick just for baking for this reason. I had Home Depot cut me a few different sizes.
Step 10: Spread the filling evenly leaving one side with a ½ inch border. Roll up and pinch the seams shut.
Step 11: Place the dough on a lightly greased or parchment-lined baking sheet. Pull the ends together to form a ring. Pinch together to seal.
Step 12: Cut ¾ inch slits all the way around. Lay the rings on their side and overlap them. Or twist to alternating sides.
Step 13: Cover the cake with plastic wrap and let rise for 30 to 45 minutes or until puffy.
Step 14: After 20 minutes of rising time, preheat the oven to 375°. When the dough has doubled bake for 20 to 25 minutes or until golden brown.
Step 15: When the cake is cooling, whisk together sugar and orange juice. Drizzle over the cake.
Orange Sunshine Coffee Cake
Ingredients
Dough:
- ½ cup milk
- 2 Tablespoons butter
- 2 teaspoons instant or active dry yeast
- 2 ¾ cup all-purpose flour
- ¼ cup sugar
- ¼ cup orange juice
- 1 egg
Filling:
- ¾ cup sugar
- 1 Tablespoon clearjel or flour
- ½ teaspoon cinnamon
- 2 Tablespoon orange zest
- 3 Tablespoons orange juice
Icing:
- 1 cup powdered sugar
- 1 to 2 Tablespoons orange juice
Instructions
- To make the dough, warm the milk in a small saucepan. Add the butter and heat until it melts.
- Pour into the bowl of a mixer.
- Add yeast, 1 cup flour, sugar, and cover and let stand for 10 minutes.
- Once you see some bubbles, add orange juice and egg.
- Add the remaining flour until a smooth dough forms, you might not need all of it. Knead on medium for 5 minutes, or until the dough is smooth and elastic.
- Transfer to an oiled bowl, cover, and let rise until doubled in volume, about 1 to 1 ½ hours.
- To make the filling mix together sugar, clearjel, cinnamon, zest, and orange juice.
- To assemble, deflate the dough and let rest for 5 minutes.
- Roll into a rectangle about 12” x 18”. I like to keep a yardstick just for baking for this reason. I had Home Depot cut me a few different sizes.
- Spread the filling evenly leaving one side with a ½ inch border. Roll up and pinch the seams shut.
- Place the dough on a lightly greased or parchment-lined baking sheet. Pull the ends together to form a ring. Pinch together to seal.
- Cut ¾ inch slits all the way around. Lay the rings on their side and overlap them. Or twist to alternating sides.
- Cover the cake with plastic wrap and let rise for 30 to 45 minutes or until puffy.
- After 20 minutes of rising time, preheat the oven to 375°. When the dough has doubled bake for 20 to 25 minutes or until golden brown.
- When the cake is cooling, whisk together sugar and orange juice. Drizzle over the cake.