Description
These Orange Rolls are a delightful twist on traditional cinnamon rolls, infused with fresh orange juice and zest for a bright, citrusy flavor. Soft, fluffy, and smothered in a creamy orange-cream cheese frosting, they make a perfect breakfast treat or dessert bubble with a refreshing tang.
Ingredients
Scale
Dough
- ½ cup milk (114 grams, warm (105-115°F))
- ½ cup orange juice (114 grams, warm (105-115°F), from 2 oranges)
- ¼ ounce active dry yeast (7 grams, 1 envelope)
- 4 cups all-purpose flour (480 grams, plus more as needed)
- ¼ cup granulated sugar (50 grams)
- ¼ cup unsalted butter (57 grams, melted and cooled slightly, ½ stick)
- 2 large eggs (100 grams, room temperature and lightly beaten)
- 1 teaspoon orange zest (2 grams)
- ½ teaspoon kosher salt
Filling
- ¾ cup granulated sugar (150 grams)
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- 2 tablespoons orange zest (12 grams, from 1 orange)
- ½ tablespoon ground cinnamon (5 grams)
Frosting
- 2 cups powdered sugar (226 grams)
- 4 ounces cream cheese (114 grams, room temperature, ½ brick)
- 3 tablespoons unsalted butter (42 grams, room temperature)
- 3 tablespoons orange juice (43 grams, from ¾ orange)
- 2 teaspoons orange zest (4 grams)
Instructions
- Activate Yeast: Combine the warm milk, warm orange juice, and active dry yeast in a glass measuring cup. Stir gently to dissolve the yeast and let it bloom for 5 minutes until foamy, indicating the yeast is active.
- Prepare Dough Mixture: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, melted butter, beaten eggs, orange zest, and kosher salt. Mix just until the ingredients are combined.
- Knead Dough: Add the milk and yeast mixture to the bowl. Beat on low speed for 1-2 minutes until blended. Switch to the dough hook attachment, raise the speed to medium-low, and knead the dough for about 5 minutes until it becomes smooth, soft, and slightly sticky.
- First Rise: Lightly spray a large glass bowl with nonstick spray. Place the dough inside the bowl, turning it to coat with spray. Cover the bowl and set it in a warm place to rise until the dough doubles in size, about 45-60 minutes.
- Make Filling: While the dough is rising, mix the filling ingredients—granulated sugar, softened butter, orange zest, and cinnamon—in a small bowl until smooth and combined.
- Shape Rolls: After the dough has doubled, punch it down to release air. Transfer it to a lightly floured surface and roll it out into a 20×14-inch rectangle, about ¼-inch thick.
- Spread Filling and Roll: Evenly spread the filling over the dough, leaving a 1-inch gap along one long edge. Starting at the filled long edge, roll the dough jelly-roll style tightly but without squeezing out the filling.
- Cut Rolls: Grease a 9×13-inch baking pan. Using unflavored dental floss, cut the rolled dough log into 12 equal-sized large rolls. Arrange them side-by-side in the prepared pan.
- Second Rise: Cover the baking pan loosely and allow the rolls to rise again until doubled in size, about 30-45 minutes.
- Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake Rolls: Once risen, bake the orange rolls in the preheated oven for 20-25 minutes. Bake until they turn lightly golden brown and reach an internal temperature of 190°F. Remove from the oven and let cool slightly.
- Prepare Frosting: While the rolls bake, prepare the frosting. In the stand mixer bowl fitted with the paddle attachment, beat together powdered sugar, cream cheese, softened butter, orange juice, and orange zest until the frosting is smooth and fluffy.
- Frost and Serve: Spread the creamy orange frosting generously over the warm rolls. Serve immediately and enjoy the fresh citrus sweetness.
Notes
- Ensure the milk and orange juice are warm but not hot to avoid killing the yeast.
- Using dental floss to cut the dough provides clean, even cuts without squishing the rolls.
- Allowing the rolls to rise fully before baking ensures they are soft and fluffy.
- The filling can be adjusted by adding extra cinnamon or zest for more flavor.
- If you prefer less sweetness, reduce the powdered sugar in the frosting slightly.
- Make sure cream cheese and butter for the frosting are at room temperature to achieve a smooth texture.
