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Orange Rolls Recipe

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★★★★★

4.9 from 87 reviews

These Orange Rolls are a delightful twist on classic sweet rolls, infused with fresh orange zest and juice both in the filling and the cream cheese glaze. Soft and tender dough is complemented by a fragrant orange-ginger sugar filling and topped with a creamy orange glaze, making them perfect for breakfast or a special brunch treat.

Ingredients

Scale

Dough and Yeast Mixture

  • ¼ cup warm water
  • 0.25 oz packet instant yeast
  • 2 Tbsp granulated sugar
  • 1 cup milk
  • ¾ tsp salt
  • ¼ cup granulated sugar
  • 4 Tbsp unsalted butter
  • 1 large egg (beaten)
  • ⅓ cup potato flakes
  • ⅓ cup hot water
  • 4 cups all-purpose flour

Filling

  • 3 Tbsp unsalted butter (softened)
  • 1 cup granulated sugar
  • ½ tsp ground ginger
  • 2 tsp orange zest
  • ¼ cup freshly squeezed orange juice

Orange Cream Cheese Glaze

  • 4 oz block-style cream cheese
  • 1 cup powdered sugar
  • 2 tsp orange zest
  • 2 Tbsp freshly squeezed orange juice

Instructions

  1. Yeast Mixture: Dissolve the yeast and 2 tablespoons of sugar in the ¼ cup of warm water. Stir gently and set aside until foamy, about 5-10 minutes.
  2. Milk Mixture: Heat the milk until scalded (hot but not boiling) either on the stove or microwave. Add ¾ teaspoon salt, ¼ cup sugar, and 4 tablespoons unsalted butter. Whisk until the butter melts and sugar dissolves, then allow to cool to lukewarm.
  3. Potato Mixture: In a small bowl, combine potato flakes with ⅓ cup hot water, stirring until smooth and thick. Add a little more water if necessary to reach a thick but manageable consistency. Set aside.
  4. Dough Preparation: In a stand mixer fitted with a dough hook, beat the large beaten egg, then add the yeast mixture, milk mixture, and potato mixture. Gradually incorporate 4 cups of all-purpose flour. Mix until a sticky dough forms that kneads well and moves around the bowl. Knead for 5-10 minutes until dough is elastic and tacky but not overly sticky.
  5. First Rise: Transfer the dough to a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour, until doubled in size.
  6. Orange Filling: While the dough is rising, combine 1 cup sugar, ½ teaspoon ground ginger, and 2 teaspoons orange zest in a bowl to let the flavors meld. Once the dough has risen, add approximately ¼ cup of orange juice to the sugar mixture to create a thick, clumpy consistency resembling wet sand.
  7. Rolling Out Dough: Turn the risen dough onto a floured surface. Sprinkle the top with flour and use a floured rolling pin to gently roll the dough into a 10×15 inch rectangle about ½-inch thick. Lift dough periodically and dust with flour to prevent sticking.
  8. Assembling Rolls: Spread 3 tablespoons softened butter evenly over the rolled dough. Then spread the orange sugar filling evenly on top. Roll the dough tightly from one long edge to the other, stretching slightly to keep the filling contained securely inside.
  9. Cutting Rolls: Use dental floss or string to cut the rolled dough into 12 equal rolls. Arrange them cut side up on a greased baking sheet, positioning the ends inward to prevent unrolling. Cover lightly with a damp towel and let rise for 30-60 minutes until puffy and nearly doubled.
  10. Baking: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until a thermometer inserted into the center reads 190°F. Alternatively, test doneness by pressing the center—if it springs back, they are done.
  11. Preparing Glaze: While the rolls bake, beat 4 ounces of cream cheese in a medium bowl with a hand mixer until light and fluffy. Add 1 cup powdered sugar, 2 teaspoons orange zest, and 2 tablespoons orange juice. Mix until smooth and creamy.
  12. Serving: When rolls are slightly cooled but still warm, drizzle or spread the orange cream cheese glaze over the top. Serve immediately for the best texture and flavor.

Notes

  • The potato flakes in the dough keep the rolls soft and tender by retaining moisture.
  • Using dental floss or string to cut rolls helps maintain their shape better than a knife.
  • Make sure to cool the milk mixture to lukewarm before adding yeast to avoid killing it.
  • The slightly damp towel covering the rolls during second rise prevents drying out but still allows some breathing.
  • Freshly grated orange zest is essential for the bright citrus flavor in both filling and glaze.
  • For best results, serve the rolls warm the day they’re made; they can be reheated gently if necessary.

Keywords: Orange rolls, sweet rolls, cream cheese glaze, orange zest, breakfast pastry

Find it online: https://cheflenacooks.com/orange-rolls-recipe/