Description
These soft and fluffy Orange Rolls are a delightful twist on classic cinnamon rolls, infused with fresh orange zest and glazed with a tangy orange icing. Perfect for breakfast or brunch, they combine a sweet cinnamon filling with a bright citrus flavor for a refreshing and indulgent treat.
Ingredients
Dough
- 1 tablespoon active dry yeast
- ¼ cup warm water (about 110°F)
- ½ cup granulated sugar (plus 1 tablespoon for proofing)
- ½ cup unsalted butter (melted)
- ½ cup whole milk
- 2 large eggs
- 1 tablespoon orange zest (from about 1 orange)
- 4 cups all-purpose flour
- ¾ teaspoon salt
Filling
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon orange zest
Glaze
- 3 cups powdered sugar
- ¼ cup milk
- 3 tablespoons fresh orange juice
- 2 teaspoons orange zest
- ½ teaspoon vanilla extract
Instructions
- Proof the Yeast: In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of granulated sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the Dough Mixture: In the bowl of a stand mixer, whisk together the melted butter, whole milk, ½ cup sugar, eggs, and 1 tablespoon orange zest. Stir in the foamy yeast mixture. Gradually add the flour and salt, mixing until a soft dough forms.
- Knead and Rise the Dough: Transfer the dough onto a floured surface and knead gently for 1–2 minutes until smooth. Place in a lightly greased bowl, cover, and allow to rise in a warm spot for about 2 hours or until doubled in size.
- Prepare the Filling: In a medium bowl, beat the softened butter, granulated sugar, and ground cinnamon until light and fluffy. Mix in 1 tablespoon orange zest to infuse citrus flavor into the filling.
- Roll Out the Dough: Punch down the risen dough to release air. On a floured surface, roll the dough into a large rectangle approximately ¼ inch thick.
- Spread the Filling: Evenly spread the cinnamon and orange butter filling over the dough, leaving a ½-inch border on all sides to prevent overflow when rolled.
- Form the Rolls: Starting from the long edge, roll the dough tightly into a log. Using a sharp knife, slice the roll into 1½-inch thick individual rolls.
- Second Rise: Arrange the orange rolls swirl-side up in a greased 9×13-inch baking dish or on a parchment-lined sheet. Cover and let them rise again for 30 minutes until puffy.
- Preheat the Oven: Set the oven to 350°F (180°C) to prepare for baking.
- Bake the Rolls: Bake the rolls for 25–30 minutes until they turn golden brown and the centers are fully cooked. Remove from oven and let cool slightly before glazing.
- Make the Orange Glaze: In a bowl, whisk together powdered sugar, milk, fresh orange juice, orange zest, and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the orange glaze generously over the warm rolls. Serve immediately for the best taste and texture.
Notes
- Ensure the water temperature is about 110°F when activating the yeast to prevent killing the yeast cells.
- Allowing the dough to rise sufficiently both times is crucial for soft, fluffy rolls.
- Use fresh orange zest and juice for the brightest citrus flavor.
- If you prefer a stronger orange flavor, add a bit more zest to the filling or glaze.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently before serving to restore softness and enhance flavor.
