orange rolls

Orange Rolls with Cream Cheese Icing

active dry yeast

milk (lukewarm, about 110F/45C)

sugar (granulated)

orange juice (any type)

eggs

tsp vanilla extract

flour (all-purpose)

salt

butter (unsalted, softened)

tbsp orange zest

oz cream cheese (softened)

butter

icing sugar

tbsp milk

orange

Whisk the yeast. milk, and 1 tbsp of the sugar together in a bowl. Let the mixture sit for 5-10 minutes or until it gets foamy.

Whisk the orange juice, eggs, and vanilla into the yeast mixture. Stir the flour, salt, and remaining sugar together in the bowl of your stand mixer, then add the wet ingredients and butter.

Attach the dough hook, and mix on medium-low speed until a shaggy dough forms. Increase the speed medium-high and continue to knead for 5-10 minutes, until the dough is soft and elastic. It should be slightly sticky while still pulling away from the sides of the bowl.*

Lift the dough ball from the bowl, lightly spray the bowl with cooking spray, place the ball back into the bowl, then spritz the top of the dough as well. Cover the bowl with plastic wrap and let it rise in a warm, draft-free environment for 1-2 hours, or until doubled in size.

Punch the dough down and turn it out onto a lightly floured surface. Roll the dough out into a rectangle about 12' long and 16' wide.

Dough

Make sure your butter is softened and easily spreadable. Spread it, edge-to-edge, over the rolled-out dough.

Mix the sugar and orange zest together. Sprinkle it over the butter. Use a spatula to gently spread any lumps that may have formed from the moisture in the orange zest.

Starting from the end closest to you, tightly roll the dough. I like to start in the middle and use my hands to slowly roll out to the sides. Repeat this method until you get to the end of the dough. Pinch the end completely to seal the roll.

Use a sharp knife to mark the center of the roll. Mark the center of each half, then mark each quarter into thirds. This should give you 12 equally-spaced marks along the roll.

Wrap a piece of dental floss around the roll on your first mark. Pull each end to slice all the way through. This will give you perfect rolls without squishing them. As you slice them, place each of the rolls in a generously buttered baking dish.

Filling

Cover with plastic wrap or a clean kitchen towel. Preheat the oven to 350F and let the rolls rise for 20-30 minutes as the oven comes to temperature.

Remove the towel or plastic wrap from the dish. Transfer to the oven and bake for 18-22 minutes, or until the rolls are golden brown.

Add all the icing ingredients to a bowl and beat until smooth and creamy. Spread the icing over the rolls once they are warm, not hot. Slice between each roll and serve.

Bake &amp; Make Icing

These homemade orange rolls are filled with a buttery orange filling and are topped with a simple orange glaze. They can be prepped the night before, if needed. 

The Best Glazed Orange Rolls

all-purpose flour,

sugar

yeast

salt,

unsalted butter, melted (1 stick)

buttermilk

eggs,

unsalted butter (3/4 of

orange marmalade

light brown sugar, packed

orange juice

vanilla extract (orange extract may be substituted)

confectioners’ sugar

milk

orange zest, divided

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 cups flour, sugar, yeast, salt; set aside.

In 2-cup glass measuring cup or microwave-safe bowl,...

In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.

Add buttermilk to melted butter and warm to...

Add buttermilk to melted butter and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.

Add butter-buttermilk mixture to the dry ingredients in...

Add butter-buttermilk mixture to the dry ingredients in mixing bowl.

In a small bowl, crack and lightly whisk...

In a small bowl, crack and lightly whisk the eggs, and then add eggs to mixing bowl.

Turn mixer on low speed and allow it...

Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 cups of flour and 5 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won’t come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.

Remove dough from the mixing bowl, spray a...

Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.

Cover bowl with plasticwrap and place it in...

Cover bowl with plasticwrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.

While dough rises, line a 9×13-inch pan with...

While dough rises, line a 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.

After dough has doubled in size, punch it...

After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop.

With a rolling pin, roll it out to...

With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.

Using a knife, evenly spread butter over dough,...

Using a knife, evenly spread butter over dough, leaving a 1/2-inch bare margin.

Add about 3/4 cup marmalade, more as needed,...

Add about 3/4 cup marmalade, more as needed, and smooth it with a knife. It should be a thin-ish layer; too much and you risk it leaking, but not enough and the rolls aren’t orangey enough; use your judgment. The butter and marmalade get smeared together, which is okay.

Evenly sprinkle the brown sugar over the top,...

Evenly sprinkle the brown sugar over the top, and lightly pat it down with your fingertips to help it adhere.

Starting with a long edge (the 26-inch side),...

Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.

Using a knife, make small hash marks so...

Using a knife, make small hash marks so there will be 20 evenly sized rolls (about 1 to 1 1/2 inches wide; or make bigger rolls and yield 12 to 16). Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.

Use plain, unwaxed dental floss to slice the...

Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.

Arrange the rolls in the prepared pan, 5...

Arrange the rolls in the prepared pan, 5 rows of 4 rolls across. Cover with plastic wrap.

Let rise in a warm, draft-free place until...

Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour. (See note below)*

Bake at 375F for about 15 minutes, or...

Bake at 375F for about 15 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don’t overbake or they won’t taste nearly as good.

In a medium bowl, add the orange juice,...

In a medium bowl, add the orange juice, vanilla, confectioners’ sugar, optional salt, and whisk to combine; mixture will be thick.

Drizzle in the milk as needed until mixture...

Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.

Whisk in 2 teaspoons zest; set aside remainder.

Evenly pour glaze over rolls.

Evenly sprinkle with remaining 1 teaspoon zest.

Serve immediately. Rolls are best warm and fresh,...

Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out.

Sticky and soft with a vibrant orange flavour, these orange rolls are the best you’ll find. Simple to make, these are the zesty sister to a cinnamon roll.

Orange Rolls

¼ cup (½ stick) unsalted butter

(3 ½ cups) all-purpose flour

dry yeast

white granulated sugar

unsalted butter, melted

In a small saucepan over low heat, melt together the butter and milk. Stir or swirl to melt without overheating. Add the orange juice and set aside.

In the bowl of a stand mixer (or see notes), add the flour, yeast, sugar, salt and orange zest then give it a good mix around.

Pour in the warm milk mixture and egg, then give it a quick stir.

Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic looking.

Brush a clean bowl with a little oil then place the dough into it. flip it over so that has a coating of oil all over. Cover with plastic wrap and let it sit in a warm place for 1 hour or until doubled in size.

MAKING THE DOUGH

Set aside 1 teaspoon of zest for the topping, then add the rest to the sugar. Press together with your fingers to release the oils until fully incorporated.

Add the melted butter and stir together.

MAKE THE FILLING

Preheat the oven to 180C / 350F / 160C fan forced and grease a 9x13 inch baking tray with butter.

Roll the dough out on a lightly floured surface to a large rectangle, about 12x14 inches.

Evenly spread the filling over the dough leaving 1 inch on the longest side uncovered.

Roll up from the longest side nearest you towards the other, as tightly as you can into a long log, then cut into 12 even pieces with a sharp knife.

Place the rolls evenly spaced onto the baking tray cut side up. Let them rest and rise for another 30 minutes.

ASSEMBLING THE ROLLS

Bake for 22-24 minutes, turning the tray at the halfway mark, until golden.

BAKING

Mix together the icing sugar, set aside zest and half the orange juice. Slowly add more juice until it gets to the desired consistency, then pour it over the rolls

FOR THE ORANGE ICING

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