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Orange-White Chocolate Macadamia Nut Cinnamon Rolls

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Serves 12 | Prep Time 20 minutes plus rise | Cook Time 30 minutes

Why I Love This Recipe

A ridiculously long name for a ridiculously tasty cinnamon roll. Orange infused rolls stuffed with white chocolate and macadamia nuts. This is a must make recipe.

Ingredients You'll Need

1 cup milk
1/4 cup butter
1/4 cup sugar
1 tablespoon grated orange zest
2 ¼ teaspoons yeast
1 egg, slightly beaten
3-3 ½ cups flour
1 teaspoon salt
1/2 cup brown sugar
2 teaspoons cinnamon
1 tablespoon grated orange peel
1/4 cup cold butter, cut into 4-5 pieces
1 (3.5-4 oz) bar premium white chocolate
1/2 cup diced macadamia nuts
2 tablespoons butter, softened
2 tablespoons cream cheese, softened
½ teaspoon vanilla
1 cup powdered sugar
1 tablespoon grated orange peel
2-3 tablespoons orange juice


Preheat oven to 375 ° F.

Heat the milk, 1/4 cup butter, 1/4 cup sugar, and orange peel in a small saucepan until butter is melted and sugar is dissolved. Remove from heat. Let cool until temperature is about 110 degrees F (like bathwater warm).

In a medium bowl, whisk together 3 cups of the flour and the salt.

In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. (Alternately, just use the dough hook on your mixer and let the mixer knead the dough for about five minutes).

Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, process the brown sugar, cinnamon, orange peel, and white chocolate in a food processor. Add the cold butter and pulse until incorporated.

Roll out the dough into a 12 X 9 inch rectangle (I like to do this on my Silpat). Sprinkle the brown sugar mixture evenly over the dough, leaving a 1/2 inch edge. Sprinkle the diced macadamia nuts evenly over the the filling. Roll up the dough from the long side and pinch seam to seal. Cut into 12 equal sized pieces and place into a greased 9 X 13 inch pan. Cover and let rise until doubled (or refrigerate overnight).

Bake at 375 degrees for 25 to 30 minutes or until browned. Remove from oven and frost while warm.

For frosting, beat the cream cheese and the butter in a medium bowl. Add the orange peel and vanilla. Slowly add the powdered sugar and orange juice, beating to desired consistency.

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