Orange Sweet Rolls
Delightful rolls that combine the sweetness of oranges with soft, fluffy dough, perfect for breakfast or brunch.
Ingredients
Dough Ingredients
- 1 cup whole milk, warmed to about 100°F (38°C) Ensure milk is warm but not hot.
- 6 Tablespoons granulated sugar, divided
- 1 Tablespoon active dry or instant yeast Make sure your yeast is fresh and active.
- 5 Tablespoons unsalted butter, softened to room temperature
- 2 Tablespoons freshly squeezed orange juice
- 1 Tablespoon fresh orange zest About 1 orange.
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 4 cups bread flour, plus more as needed for hands/work surface Spoon & leveled.
Filling Ingredients
- 6 Tablespoons unsalted butter, extra softened
- 1/2 cup granulated sugar (or brown sugar)
- 1 teaspoon ground cinnamon
- 1 Tablespoon fresh orange zest About 1 orange.
Icing Ingredients
- 1 and 1/4 cups confectioners’ sugar
- 3 Tablespoons freshly squeezed orange juice
- 1/2 teaspoon pure vanilla extract
Instructions
Preparing the Dough
- In the bowl of a stand mixer fitted with a dough hook, whisk the warm milk, 2 tablespoons of sugar, and yeast together. Cover and let it sit for about 5 minutes, or until foamy.
- Add the remaining sugar, butter, orange juice, orange zest, eggs, salt, and 1 cup of flour. Beat on medium speed for 1 minute, then scrape down the sides of the bowl.
- Add 3 more cups of flour and mix on low speed until a soft dough forms and pulls away from the sides. If your dough is too sticky, add more flour, one tablespoon at a time.
- Continue to mix the dough on low speed for another 6–8 minutes, or knead by hand on a floured surface for the same time. The dough should be soft but not too sticky.
Rising and Shaping
- Lightly grease a large bowl and place the dough inside, turning to coat. Cover and let it rise in a warm spot for 1.5–2 hours, or until it doubles in size.
- Grease a 9×13-inch baking dish. Punch down the dough and roll it out into a 10×16-inch rectangle on a floured surface.
- Spread softened butter over the dough, then mix together the filling ingredients and sprinkle them on top. Roll the dough tightly into a log and cut into 12 equally sized rolls.
- Place the rolls in the prepared dish and cover them. Let them rise again for about 30–45 minutes.
Baking
- Preheat the oven to 350°F (177°C). Bake the rolls for 25–28 minutes, until lightly browned. Cover with foil after 15 minutes to avoid over-browning.
- Allow the rolls to cool slightly, then whisk together the icing ingredients and drizzle over the warm rolls. Serve immediately.
Notes
These rolls are best served warm straight from the oven. Store leftover rolls tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, pop them in the microwave for a few seconds until warmed.