Orange Rolls Recipe
Soft spirals of orange-infused dough rise up golden and tender, making Orange Rolls a bright and citrusy way to bring sunshine into any morning or slow afternoon.
Servings: 12 rolls
Calories: 290kcal
Ingredients
- 2 3/4-3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons butter
- 1/2 cup orange juice freshly squeezed, from 2 medium oranges
- 1/2 orange zested
- 1/4 cup whole milk
- 1 pkg yeast
- 1 large egg
For the Filling
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 cup butter room temperature
- 1 orange zested
For the Glaze
- 1 cup powdered sugar
- 2 tbsp butter melted
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
- 1/2 orange zested
Instructions
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine 2¾ cups 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 Fahrenheit (about 43 degrees Celsius) (about 20 seconds on HIGH in my microwave). Add the yeast and proof for 3–5 minutes. With the mixing speed on low, add the liquids, and 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 ¼ cup), or knead by hand on a lightly floured surface for 3–4 minutes. Preheat the oven to 200 degrees Fahrenheit (about 93 degrees Celsius), place the dough in a lightly greased bowl, and cover with plastic wrap or a clean towel. Turn the oven OFF and place the dough inside. 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 use unflavored dental floss to slice the roll cleanly without flattening it. I cut it in half, then into fourths, and finally into twelfths so the pieces are uniform in size.
- Place the rolls into a lightly greased 9x13 baking dish or a half-sheet pan (you can also place the parchment paper underneath to prevent sticking or a baking mat), and gently press a piece of aluminum foil or a clean towel over the top. Turn your oven on to 200 degrees Fahrenheit (about 93 degrees Celsius), 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 Fahrenheit (about 177 degrees Celsius). 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 halfway through baking.
- Remove from the oven and allow to cool for 15 minutes before frosting. While the 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 make a great addition to the filling. Chop them finely or pulse in a food processor, then spread over the dough along with the orange zest.
STORE Orange Glaze Cinnamon Rolls in the fridge once they’ve cooled completely. Keep them in an airtight container and they’ll stay fresh for up to 5 days. You can also freeze them baked or unbaked.
For unbaked rolls, shape them and place them in a disposable foil container with a secure lid—either before or after the first rise. FREEZE for up to 1 month; after that, the yeast may not rise properly. Let them thaw completely before baking.
Baked rolls should be cooled completely before freezing and will last for about 5–6 weeks in a freezer-safe bag or container. REHEAT in the microwave for 15–20 seconds or in a 350°F (about 177°C) oven for 10 minutes, covered with foil to prevent browning.
Nutrition
Serving: 12serving | Calories: 290kcal | Carbohydrates: 50g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 273mg | Potassium: 120mg | Fiber: 2g | Sugar: 26g | Vitamin A: 334IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 2mg
