orange rolls recipe

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

milk

orange juice

(3 ½ cups) all-purpose flour

dry yeast

white granulated sugar

salt

orange

unsalted butter, melted

sugar

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

Try these fluffy orange rolls for a citrusy breakfast treat. They have a perfectly balanced orange flavor in every bite and are topped with a luscious orange frosting.

Orange Rolls Recipe

milk ((110-120°F) (120 milliliters))

sugar ((50 grams))

yeast

all-purpose flour (plus more for dusting (510 grams))

orange juice ((120 milliliters))

unsalted butter (melted and cooled (56 grams))

egg (room temperature)

vanilla extract

sugar ((150 grams))

all-purpose flour

orange zest

unsalted butter (room temperature (85 grams))

sugar (sifted (300 grams))

orange juice ((75 to 90 milliliters))

butter

In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm milk, granulated sugar, and yeast. Let stand until foamy, about 10 minutes.

Add the flour, orange juice, cooled butter, egg, vanilla extract, and salt. With a spatula, mix by hand until all of the flour is incorporated and a shaggy dough forms.

Place the bowl on the stand mixer and mix on low speed for 5 to 7 minutes, until the dough is smooth, wraps around the dough hook and pulls away from the sides and bottom of the bowl. (If the dough gets wrapped too high up around the hook at any point during mixing, stop the mixer, remove it from the dough hook, and place it the bottom of the bowl. Continue to mix.) The dough is ready when it is smooth and springs back quickly when pressed with a fingertip.

Remove the dough from the mixing bowl and spray the bowl with nonstick spray. Return the dough to the bowl and cover it with plastic wrap. Let rise in a warm place (about 75°F) for 1 hour to 1 hour and 15 minutes or until nearly doubled in size.

For the Dough:

In a small bowl, stir to combine the sugar and flour. Mix in the orange zest. (Massage the mixture with your fingers, in order to incorporate the sugar and the zest together.)

Lightly grease a 9×13-inch baking pan with softened butter

Turn the dough onto a lightly floured surface. Press and stretch the dough into a rectangular shape. With a rolling pin, roll the dough into a 12x18-inch rectangle, about ¼-inch thick. Use a bench scraper to press the edges of the dough towards the center to make straight sides and a neat rectangle shape.

With a butter knife or small offset spatula, spread the softened butter onto the dough in an even layer, leaving a ½-inch border on the long side, farthest away from you. Sprinkle the orange-sugar mixture evenly over the butter, and spread it to even it out with your hands.

Starting with the long side closest to you, roll the dough into a tight log. Cut the log into 12 pieces of equal width (about 1½ inches wide). You can use a sharp, serrated knife to cut, or string a piece of dental floss underneath the log and pull up on the floss, crossing your hands and the floss above the log.

Place the rolls cut side down evenly spaced in the prepared baking dish.

Cover with plastic wrap and let rise in a warm place (75°F) for 45 minutes to 1 hour, until the sides are touching and the rolls are puffed.

After 30 minutes of rising, preheat the oven to 350°F.

Uncover the rolls and bake for 22 to 25 minutes or until lightly browned on top. Let cool for 20 minutes.

For the Filling:

Meanwhile, in a large bowl whisk to combine the powdered sugar, 5 tablespoons of orange juice, butter, vanilla, orange zest, and salt. If the icing is too thick, whisk in the remaining 1 tablespoon of orange juice.

Spread the glaze over the warm rolls. Serve warm.

For the Glaze:

I made these and they were insanely good.  The longer the icing sat on the rolls  after baking, the more it absorbed into them and they were delicious!  Thank you so much for another awesome recipe!

No fail John Kanell to get me to try something new and use up the Costco clearance mandarins. Yes, I know this is supposed to be orange for a bolder flavor, but its cousin didn't diminish how fantastic these rolls were. They smelled heavenly from start to finish and tasted like ambrosia vibes. The dough was a dream to create. I had to leave a glowing review as I saw none and this deserves to shine on the algorithm. Imagine a light cinnamon roll with all thr good and comfort, it's this roll. Thank you!

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The most viewed orange rolls recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Orange Rolls

Orange Rolls Recipe

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