Cinnamon Rolls:
3/4 cup milk
1/4 cup unsalted butter, softened
3 1/4 cups all-purpose flour, divided
1 (.25-ounce) package instant yeast
1/4 cup sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 tablespoon grated orange peel
1 teaspoon Rodelle Vanilla Extract
1/2 cup butter, softened
1 cup brown sugar, packed
1 tablespoon ground cinnamon
Vanilla Bean Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1 Rodelle Vanilla Bean, scraped
Directions:
Heat milk in a small saucepan until it bubbles. Remove from heat and add butter. Stir until melted and lukewarm. In a large mixing bowl, combine 2 1/4 cups flour, yeast, sugar and salt. Mix well. Add the water, egg, orange peel, vanilla extract, and then the milk mixture. Beat until well combined. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough just pulls together, turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 10 minutes. In a small saucepan over medium heat, combine the butter, brown sugar and cinnamon. When the butter melts and the mixture is bubbling, turn the heat down and continue stirring until the mixture smells like butterscotch, about 5 minutes. Punch the dough down gently and roll into a 12-by-9-inch rectangle. Spread the dough with the butter/cinnamon mixture, leaving about a 1/2 inch border. Roll up the dough pinching the seam to seal. Cut the log into 12 rolls. Place cut side up into the muffin cups. Cover and let rise until doubled, about 30 minutes. After dough rises, preheat oven to 375 degrees and lightly grease 12 muffin cups. Bake for 20 minutes, or until browned. Remove from muffin cups and let cool slightly. Whisk together the glaze ingredients. Drizzle atop cinnamon rolls.