Orange rolls are a delightful and fluffy treat, perfect for breakfast or brunch. With a sweet orange filling and creamy frosting, these rolls offer a burst of citrus flavor that is sure to brighten your day. They are soft, gooey, and irresistible, making them a favorite among family and friends.
Why Make This Recipe
Making orange rolls from scratch is not only rewarding but also fun. The warm, sweet aroma that fills your kitchen while baking is an experience in itself. Homemade orange rolls allow you to control the ingredients and customize them to your liking. Plus, there’s something special about sharing freshly baked rolls with loved ones. They are perfect for special occasions or just a cozy weekend at home.
How to Make Orange Rolls
Ingredients:
- ½ cup milk (114 grams, warm (105-115°F))
- ½ cup orange juice (114 grams, warm (105-115°F), from 2 oranges)
- ¼ ounce active dry yeast (7 grams (1 envelope))
- 4 cups all-purpose flour (480 grams, plus more as needed)
- ¼ cup granulated sugar (50 grams)
- ¼ cup unsalted butter (57 grams, melted and cooled slightly (½ stick))
- 2 large eggs (100 grams, room temperature and lightly beaten)
- 1 teaspoon orange zest (2 grams)
- ½ teaspoon kosher salt
- ¾ cup granulated sugar (150 grams)
- ½ cup unsalted butter (113 grams, room temperature (1 stick))
- 2 tablespoons orange zest (12 grams, from 1 orange)
- ½ tablespoon ground cinnamon (5 grams)
- 2 cups powdered sugar (226 grams)
- 4 ounces cream cheese (114 grams, room temperature (½ brick))
- 3 tablespoons unsalted butter (42 grams, room temperature)
- 3 tablespoons orange juice (43 grams, from ¾ orange)
- 2 teaspoons orange zest (4 grams)
Directions:
- Combine the milk, orange juice, and yeast in a glass measuring cup. Stir to dissolve the yeast and let it bloom for 5 minutes until foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, melted butter, eggs, orange zest, and salt. Mix until just combined.
- Add the milk mixture and beat on low for 1-2 minutes until blended. Switch to the dough hook attachment, increase speed to medium-low, and mix for 5 minutes until the dough is smooth, soft, and slightly sticky.
- Spray the inside of a glass bowl with nonstick spray, place the dough inside, and flip to coat. Cover the bowl and let dough rise in a warm place until it doubles in size, about 45-60 minutes.
- While the dough rises, make the filling by mixing the sugar, softened butter, orange zest, and cinnamon in a small bowl until smooth.
- Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll into a 20×14-inch rectangle, about ¼ inch thick.
- Spread the filling evenly over the dough, leaving a 1-inch gap at one long edge. Roll up the dough from the long end like a jelly roll.
- Grease a 9×13-inch baking pan. Use a piece of unflavored dental floss to cut the dough log into 12 large rolls and place them side by side in the prepared pan. Cover and let rise for 30-45 minutes, until doubled in size.
- Preheat the oven to 350°F.
- Bake the rolls for 20-25 minutes, or until lightly golden brown and 190°F internally. Remove from the oven and let cool slightly.
- While the rolls bake, make the frosting by beating the powdered sugar, cream cheese, softened butter, orange juice, and orange zest together until smooth.
- Spread frosting onto the warm rolls and serve.
How to Serve Orange Rolls
Serve orange rolls warm for the best flavor and texture. They are delicious on their own or can be enjoyed with a cup of coffee or tea. You can also dust them with extra powdered sugar for a finishing touch.
How to Store Orange Rolls
Store any leftover orange rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week. To reheat, simply warm them in the microwave or oven until they are soft and warm again.
Tips to Make Orange Rolls
- Make sure your milk and orange juice are warm, but not hot, to help the yeast activate properly.
- Don’t skip letting the dough double in size; it’s key to achieving fluffy rolls.
- Experiment with different fillings, like chocolate or nuts, if you want to change things up.
- If you want a more intense orange flavor, add more zests to the filling and frosting.
Variation
You can make lemon rolls using the same method; just replace the orange juice and zest with lemon juice and zest for a tangy twist.
FAQs
1. Can I make the dough ahead of time?
Yes! You can prepare the dough the night before, let it rise, then refrigerate it. Shape and bake it in the morning.
2. What if I don’t have a stand mixer?
You can mix the dough by hand using a large mixing bowl and a wooden spoon, but it may take more effort to knead.
3. Can I freeze orange rolls?
Absolutely! You can freeze the unbaked rolls after cutting them. Just place them in a freezer-safe container. Bake them straight from the freezer, adding a few extra minutes to the baking time.
Orange Rolls
Ingredients
Dough Ingredients
- ½ cup milk, warm (105-115°F)
- ½ cup orange juice, warm (105-115°F), from 2 oranges
- ¼ ounce active dry yeast (7 grams, 1 envelope)
- 4 cups all-purpose flour (480 grams, plus more as needed)
- ¼ cup granulated sugar (50 grams)
- ¼ cup unsalted butter, melted and cooled slightly (57 grams, ½ stick)
- 2 large eggs, room temperature and lightly beaten (100 grams)
- 1 teaspoon orange zest (2 grams)
- ½ teaspoon kosher salt
Filling Ingredients
- ¾ cup granulated sugar (150 grams)
- ½ cup unsalted butter, room temperature (113 grams, 1 stick)
- 2 tablespoons orange zest (12 grams, from 1 orange)
- ½ tablespoon ground cinnamon (5 grams)
Frosting Ingredients
- 2 cups powdered sugar (226 grams)
- 4 ounces cream cheese, room temperature (114 grams, ½ brick)
- 3 tablespoons unsalted butter, room temperature (42 grams)
- 3 tablespoons orange juice (43 grams, from ¾ orange)
- 2 teaspoons orange zest (4 grams)
Instructions
Preparation
- Combine the milk, orange juice, and yeast in a glass measuring cup. Stir to dissolve the yeast and let it bloom for 5 minutes until foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, melted butter, eggs, orange zest, and salt. Mix until just combined.
- Add the milk mixture and beat on low for 1-2 minutes until blended. Switch to the dough hook attachment, increase speed to medium-low, and mix for 5 minutes until the dough is smooth, soft, and slightly sticky.
- Spray the inside of a glass bowl with nonstick spray, place the dough inside, and flip to coat. Cover the bowl and let the dough rise in a warm place until it doubles in size, about 45-60 minutes.
Making the Filling
- While the dough rises, make the filling by mixing the sugar, softened butter, orange zest, and cinnamon in a small bowl until smooth.
Shaping the Rolls
- Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll into a 20×14-inch rectangle, about ¼ inch thick.
- Spread the filling evenly over the dough, leaving a 1-inch gap at one long edge. Roll up the dough from the long end like a jelly roll.
- Grease a 9×13-inch baking pan. Use a piece of unflavored dental floss to cut the dough log into 12 large rolls and place them side by side in the prepared pan. Cover and let rise for 30-45 minutes, until doubled in size.
Baking the Rolls
- Preheat the oven to 350°F.
- Bake the rolls for 20-25 minutes, or until lightly golden brown and 190°F internally. Remove from the oven and let cool slightly.
Making the Frosting
- While the rolls bake, make the frosting by beating the powdered sugar, cream cheese, softened butter, orange juice, and orange zest together until smooth.
- Spread frosting onto the warm rolls and serve.
