Description
Delight in these homemade orange sweet rolls featuring a soft, fluffy dough filled with a zesty orange butter spread and topped with a luscious orange cream cheese frosting. Perfect for a weekend brunch or special occasion, these rolls combine classic cinnamon roll techniques with bright citrus flavors for a refreshing twist.
Ingredients
Scale
Dough
- 1 cup milk (whole or 2% recommended)
- 1/4 cup (57 g) salted butter
- 1/4 cup (53 g) granulated sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 1 large egg
- 3 to 4 cups (426 to 568 g) all-purpose flour
Filling
- 1/2 cup (113 g) salted butter, softened
- 3/4 cup (159 g) granulated sugar
- 2 to 3 tablespoons fresh orange zest (from about 2-3 medium oranges)
Frosting
- 3 tablespoons cream cheese, softened
- 6 tablespoons (85 g) salted butter, softened
- Pinch of salt
- 1 tablespoon milk or heavy cream (can substitute fresh orange juice)
- 1 to 2 teaspoons fresh orange zest (or more, to taste)
- 1 1/4 cups (143 g) powdered sugar
Instructions
- Scald the Milk: Heat the milk in a medium saucepan or microwave until steaming with small bubbles around the edges, but not boiling. Transfer it to the bowl of a stand mixer fitted with a dough hook or a large mixing bowl if mixing by hand.
- Mix Base Ingredients: Add the butter, granulated sugar, and salt to the warm milk. Stir until the butter melts completely, then allow the mixture to cool until just warm to the touch, ensuring it’s not hot before proceeding.
- Add Yeast and Egg: Sprinkle the instant yeast and add the egg to the cooled milk mixture. Mix until fully combined and smooth.
- Add Flour and Knead: Gradually add the all-purpose flour, one cup at a time, mixing until the dough pulls away from the sides of the bowl and feels soft and slightly sticky. This usually takes about 3.5 cups but adjust as needed. Knead the dough for 2-3 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover with greased plastic wrap or a kitchen towel, and let it rise in a warm spot until it doubles in size, approximately 1 hour.
- Prepare Filling: In a small bowl, blend the softened butter, granulated sugar, and fresh orange zest until evenly combined and fragrant.
- Shape the Rolls: On a lightly floured surface, roll or pat the dough into a 14×10-inch rectangle. Spread the orange filling evenly over the dough. Starting from a long edge, roll the dough tightly into a log, pinching the seam shut to seal.
- Cut and Form Rolls: Using a serrated knife, slice the log into 12 equal pieces about 1 to 1.5 inches thick. For classic rolls, arrange them in a greased 9×13-inch baking pan in three rows of four. Alternatively, for twisted rolls, stretch each slice into an oval shape, twist in the center, and place them on a parchment-lined baking sheet.
- Second Rise: Cover the rolls and let them rise again in a warm place until puffy and nearly doubled in size, about 1 to 1.5 hours.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 18-22 minutes until they are lightly golden on top and cooked through.
- Make the Frosting: While the rolls bake or cool, beat the softened cream cheese and butter together until smooth. Add a pinch of salt, milk or cream (or fresh orange juice), and orange zest, mixing well. Gradually add the powdered sugar and beat until the frosting is light and creamy.
- Frost and Serve: Spread the frosting evenly over the warm rolls. Serve immediately or allow the rolls to cool slightly and serve at room temperature or warmed.
Notes
- Scalding the milk is important to help dissolve the butter and sugar and activate the yeast.
- Allow dough to rise in a warm, draft-free place for optimal fermentation and fluffiness.
- You can substitute fresh orange juice for milk or cream in the frosting for an extra citrus punch.
- Ensure rolls are slightly warm before frosting for easier spreading.
- For a twist variation, stretching and twisting each roll adds a decorative flare.
- These rolls freeze well; freeze unbaked rolls after cutting and thaw before the second rise and baking.
