These zesty Orange Sweet Rolls are infused with the ultimate citrus flavor, and topped with a sweet orange glaze. You'll fall in love with these light and tasty rolls.
1/2cuporange juicefreshly squeezed, from 2 medium oranges
1/2orangezested
1/4cupwhole milk
1pkgyeast
1egg
For the Filling
1/2cupbrown sugar
2tspground cinnamon
1tspvanilla extract
1/4cupbutterroom temperature
1orangezested
For the Glaze
1cuppowdered sugar
2tbspbuttermelted
1-2tbspmilk
1/2tspvanilla extract
1/2orangezested
Instructions
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine 2¾ c. flour and salt.
In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, orange juice and orange zest. Heat in the microwave until the mixture is warm (about 1 minute on HIGH in my microwave). Then heat the milk in a small bowl until warm or 110 degrees (about 20 seconds on HIGH in my microwave). Add the yeast and proof for 3-5 minutes. With mixing speed on low, add the liquids, then the egg, mix until a soft and sticky dough forms.
If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 5 minutes or until the dough becomes elastic (you may need to add a little bit of flour, but do not exceed 1/4 c.) or knead by hand on a lightly floured surface for 3-4 minutes. Preheat the oven to 200 degrees, place dough in a lightly greased bowl and cover with plastic wrap or a clean towel. Turn oven OFF and place dough in, allow to rise until doubled in size (usually about 1 hour).
Roll the dough out on a lightly floured surface until it measures a 16x9 inch rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter and zest. Spread the butter over the top of the rolled dough, then cover with the filling and sprinkle with zest. Tightly roll the dough and cut into 12 portions. I like to use dental floss for this... I also cut it in half, then fourths etc. That way my pieces are all uniform in size.
Place the rolls into a lightly greased 9x13 baking dish or a half sheet pan (you can also use parchment paper underneath to prevent sticking or a baking mat) and gently press a piece of aluminum foil or a clean towel over top. Turn your oven on to 200 degrees, then turn OFF your oven and place the covered rolls inside to rise. My rolls took 45 minutes to double in size, but they could take up to 1 hour.
Remove the rolls from the oven and turn ON your oven to 350 degrees. Once heated, bake the rolls for 20-25 minutes or until the centers are lightly golden brown in color. To prevent over-browning you may need to cover the rolls with foil half way through baking.
Remove from the oven and allow to cool for 15 minutes before frosting. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls and garnish with additional zest, if desired.
Notes
-Fresh or frozen cranberries can easily be added to the filling. I'd suggest chopping them finely or processing them in a food processor. Just spread them over top along with the orange zest.