Blood Orange Avocado Cinnamon Rolls
What you need for the dough:
1 Package Active Dry Yeast
1/4 Cup Warm Water
1 Cup Milk, Scalded
1/4 Cup Sugar
1/4 Cup Pacifica Blood Orange Avocado Oil
1 Teaspoon Salt
3 1/2 Cups Sifted All-Purpose Flour
Directions for the Rolls:
Soften yeast in warm water (110 degrees). Combine milk, sugar, oil, and salt. Cool to lukewarm. Add 1 1/2 cups of flour, beat well. Beat in yeast and eggs. Gradually add remaining flour to form soft dough, beating well. Use a paper towel and wipe a bowl with Blood Orange Avocado Oil. Turn dough once to grease surface. Cover and let rise till double (1 1/2 -2 hours). Place on lightly floured surface and roll out about 1/2 inch thick large circle. Generously sprinkle brown sugar on dough to cover (about 1 1/2 to 2 cups), sprinkle from the bottle cinnamon on top of brown sugar. (about 2 tablespoons) Drop pats of butter or margarine on top us about 1/2 - 1 stick. (Optional additions to filling Pecans, raisins, walnuts) Starting on one edge roll up like a jelly roll, press the last edge in to seal and try not to let brown sugar filling fall out. Cut rolled dough in 1 inch slices. Put Blood Orange Avocado Oil in a spray bottle and use like other spray oils to prepare cookie sheet. Place rolls at least 1 inch apart on the cookie sheet to allow them to rise out and up. Bake at 400° for 15 - 20 min. Watch them close, the first time you see them browning after 15 minutes remove from oven. They are much better if they are not too brown. Immediately turn out on wax paper, then turn back on serving tray. If you leave in pan they will stick when they cool.
Directions for Orange Icing:
Mix all ingredients together. Make icing thin to pour on hot rolls.