Description
Delight in these soft and fluffy homemade Orange Rolls, featuring a sweet cinnamon-orange filling and a luscious orange glaze. Perfect for breakfast or a cozy brunch, these rolls combine the bright flavors of fresh orange zest and juice with a tender dough, baked to golden perfection.
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
Orange Glaze
- 3 cups powdered sugar
- ¼ cup milk
- 3 tablespoons fresh orange juice
- 2 teaspoons orange zest
- ½ teaspoon vanilla extract
Instructions
- Make the Dough: In a small bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Ingredients: In the bowl of a stand mixer, whisk together the melted butter, milk, ½ cup sugar, eggs, and orange zest. Add in the yeast mixture, then gradually mix in the flour and salt until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead it briefly for 1–2 minutes until smooth. Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for about 2 hours or until it doubles in size.
- Prepare the Filling: In a medium bowl, beat together the softened butter, sugar, cinnamon, and orange zest until the mixture is light and fluffy.
- Roll and Fill the Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle about ¼ inch thick. Spread the prepared filling evenly over the dough, leaving a ½-inch border around the edges.
- Form the Rolls: Starting from the long edge, roll the dough up tightly into a log. Slice the log into 1½-inch thick rolls using a sharp knife for clean cuts.
- Second Rise: Arrange the rolls swirl-side up in a greased 9×13-inch baking dish or on a parchment-lined baking sheet. Cover them and let them rise again for 30 minutes or until puffy.
- Bake: Preheat your oven to 350°F (180°C). Bake the rolls for 25–30 minutes, or until they turn golden brown and are cooked through in the center. Allow the rolls to cool slightly before glazing.
- Make the Orange Glaze: In a bowl, whisk together the powdered sugar, milk, orange juice, orange zest, and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the glaze generously over the warm rolls and serve them fresh for the best flavor and texture. Enjoy your homemade orange rolls!
Notes
- Ensure the water for proofing the yeast is warm but not hot (around 110°F) to effectively activate the yeast.
- For a stronger orange flavor, use fresh, organic oranges for zest and juice.
- Allowing the dough to rise in a warm, draft-free environment speeds up the fermentation process.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat rolls gently in the microwave or oven to regain softness before serving.
