Description
These Orange Sweet Rolls are soft, fluffy, and bursting with bright citrus flavor. The homemade dough is enriched with butter and eggs, filled with a luscious orange-scented sugar butter mixture, then baked to golden perfection. Topped with a creamy orange zest cream cheese frosting, these rolls are perfect for breakfast, brunch, or a delightful dessert.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 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 Ingredients
- 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
- Heat Milk: Warm the milk in a medium saucepan or microwave until scalded with small bubbles around the edges but not boiling. Transfer to the bowl of a stand mixer fitted with a dough hook or use a large mixing bowl if mixing by hand.
- Add Butter, Sugar, and Salt: Stir in the butter, granulated sugar, and salt until the butter melts. Let the mixture cool until just warm, ensuring it is not hot to activate the yeast properly without killing it.
- Add Yeast and Egg: Incorporate the instant yeast and egg into the cooled milk mixture, mixing to combine evenly.
- Add Flour and Knead: Gradually add the all-purpose flour one cup at a time, stopping when the dough clears the sides of the bowl and feels soft and slightly sticky. Knead the dough for 2-3 minutes until smooth.
- 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 place until doubled in size, about 1 hour.
- Prepare Filling: In a small bowl, mix together softened butter, granulated sugar, and fresh orange zest until well combined.
- Shape Dough: Roll or pat the risen dough into a 14×10-inch rectangle on a lightly floured surface. Spread the orange filling evenly over the dough. Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal.
- Cut Rolls: Using a serrated knife, slice the log into 12 even pieces, approximately 1 to 1.5 inches thick. For classic rolls, arrange them in a greased 9×13-inch baking pan in 3 rows of 4. For twisted rolls, stretch each piece into an oval, twist in the center, and place on a parchment-lined baking sheet.
- Second Rise: Cover the rolls and let them rise in a warm spot 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 or until they turn a light golden brown on top.
- Make Frosting: While the rolls bake or cool, beat cream cheese and softened butter in a medium bowl until smooth. Add a pinch of salt, milk or heavy cream (or fresh orange juice), and orange zest; mix well. Gradually add powdered sugar and beat until the frosting is light and creamy.
- Frost and Serve: Spread the frosting evenly over the slightly warm rolls. Serve immediately, or let the rolls cool and serve at room temperature or gently warmed.
Notes
- Make sure the milk mixture is warm, not hot, before adding yeast to ensure proper fermentation.
- You can adjust the amount of orange zest in the filling and frosting to suit your taste preference.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use a vegan cream cheese.
- Twisted rolls offer a fun variation if you prefer a different shape and texture.
- Store leftover rolls tightly covered at room temperature for up to 2 days or freeze for longer storage.
