Giada’s Citrus Italian Cinnamon Rolls are perfect for spring brunch

If there is one thing Giada De Laurentiis knows how, he presents an Italian version of almost any dish you could want. These Italians Cinnamon brioches are a brilliant vision Pane di Pasqua, or Italian Easter bread, and combine the sweetness with a little spice and citrus. You’ll need to set aside time and elbow grease to make this a success, but your patience will be rewarded with soft, fluffy layers covered in delicious frosting.

To start, you will need to sprinkle your active dry yeast over warm water. Once it becomes creamy and bubbly, you can start preparing your other ingredients.

Related: How to Make Cinnamon Rolls That Stay Soft for Days

In one electric mixing bowl, add your dry ingredients. This includes flour, anise seeds, salt and sugar. Then, in a separate bowl, add your wet ingredients: you will whisk your egg yolks, melted butter, vanilla and heavy cream together.

Next comes unifying your elements: add the wet ingredients to your dry ingredients, along with your active yeast mixture. Combine the three with one rubber spatula, until you end up with a rough dough. Using the dough hook of an electric mixer, knead for about 10 minutes or until the dough is soft and stretchy, but still has a soft, silky texture. You will need to cover it with plastic wrap and let the dough double in volume for about an hour.

Next comes the filling for assembly. Mix your brown sugar, lemon zestorange zest, anise and cinnamon into a paste.

Dust your work surface with flour to prevent sticking and get ready to roll. Pour in the rested dough, sprinkle more flour on top and gently roll into your desired rectangular shape hobwith about ⅓ inch thick.

Once your dough is rolled, moisten the edges with your softened butter, and evenly sprinkle the brown sugar mixture. Then, starting with the edge closest to you, roll the dough away from you and seal the furthest edge with a little water to seal. You should end up with one log that will need to be cut into 12 2-inch rolls.

Butter your glass baking dish and put your buns in it, letting them rest for about 30 minutes or until they have doubled in size. Meanwhile, heat your oven to 350 degrees Fahrenheit.

Bake the rolls for about 35 minutes until puffed, flaky and golden. You will need to let them cool a little before preparing the final touch, which is your icing.

For the frosting, you will combine your powdered sugar and orange juice until smooth. Then, serve on your glorious hot rolls and savor the culmination of culture, baking and Easter in one delicious bite! For measurements and full recipe, Click here.

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