This is another recipe I came up with for Somewhat Simple…rich Orange Rolls with Cream Cheese Frosting! They aren’t traditional orange rolls, they are the orangey version of our very favorite cinnamon rolls. The cinnamon rolls that have ruined me from eating most other cinnamon rolls. The cinnamon rolls that I make for Christmas morning and birthdays. The cinnamon rolls that my kids ask me to make (which is a big deal since for the most part they hate food and hate eating).
The last time I made said cinnamon rolls, I just kept thinking I should try this as an orange roll! Next thing I knew, I was pulling these out of the oven. Lots of orange flavor, and lots of richness!
Orange Rolls
Dough:
- 1 cup milk, warmed to approx. 110 degrees
- 2 1/2 tsp yeast
- 1/2 cup white sugar
- 2 eggs
- 1/3 cup butter, melted and cooled
- 1 tsp salt
- 4 – 4 1/2 cups bread flour
Filling:
- 1/3 cup butter, softened
- 1 cup white sugar
- zest of 1 orange
Cream Cheese Frosting:
- 6 oz cream cheese
- 1/2 c butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 3 Tbsp fresh orange juice
- zest of 2 oranges
Directions:
- Dissolve the yeast and 1 tsp sugar (from the 1/2 cup) in the warmed milk. Let stand until foamy. Add the eggs, butter, salt, remaining sugar and flour (start with 4 cups. If the dough is still sticking to the bowl, add another 1/2 cup flour. If dough is still sticking to the bowl after a total of 4 1/2 cups, add more flour 1 Tbsp at a time until it no longer sticks to the bowl.) Knead until smooth and elastic. Transfer dough to a lightly oiled bowl and cover with a damp towel. Let rise until doubled, approximately 1 hour.
- Combine the orange zest and sugar.
- When the dough is finished rising, turn onto an oiled surface. Roll out into a 16×21 inch rectangle. Using an offset spatula, spread dough with 1/3 cup softened butter. Sprinkle evenly with the orange zest/sugar mixture.
- Roll up dough (lengthwise so you end up with a 21″ roll) and cut with dental floss or a bread knife. Place rolls in a lightly greased 10×15 inch baking pan. (If you want to make these the night before, follow the instructions up to this step, but then cover and refrigerate your rolls before the second rise. In the morning, take them out of the refrigerator and allow them to rise before baking.) Cover and let rise until nearly doubled, about 30-60 minutes.
- Preheat oven to 350 degrees F.
- Bake rolls for 25-30 minutes, or until done and turning golden.
- While rolls are baking, beat together the frosting ingredients. Spread onto warm rolls and serve.
*This amount of frosting is always perfect for our cinnamon rolls, but we don’t always need a full batch for orange rolls. If you’re not big on frosting, keep this in mind and don’t use all of it. If you are big on frosting, then go crazy with it.
*If you have never used dental floss to cut rolled dough, then try it asap! Just slide it under the dough, lift each end of the floss, cross the ends and pull until the dough is perfectly sliced.
These rolls are beautiful when they’re risen.
