Description
These homemade Orange Sweet Rolls are soft, fluffy, and bursting with vibrant citrus flavor. Featuring a tender, enriched dough swirled with a bright orange-sugar filling and topped with a creamy orange-infused frosting, these rolls are perfect for breakfast, brunch, or dessert. With easy-to-follow instructions and tips for perfectly risen rolls, this recipe is a delightful twist on classic cinnamon rolls.
Ingredients
Scale
Dough
- 1 cup milk (whole or 2% recommended)
- 1/4 cup (57 g) salted butter
- 1/4 cup (53 g) granulated sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 1 large egg
- 3 to 4 cups (426 to 568 g) all-purpose flour
Filling
- 1/2 cup (113 g) salted butter, softened
- 3/4 cup (159 g) granulated sugar
- 2 to 3 tablespoons fresh orange zest (from about 2-3 medium oranges)
Frosting
- 3 tablespoons cream cheese, softened
- 6 tablespoons (85 g) salted butter, softened
- Pinch of salt
- 1 tablespoon milk or heavy cream (can substitute fresh orange juice)
- 1 to 2 teaspoons fresh orange zest (or more, to taste)
- 1 1/4 cups (143 g) powdered sugar
Instructions
- Scald the Milk: Heat the milk in a medium saucepan or microwave until steaming with small bubbles around the edges but not boiling. Transfer to a stand mixer bowl fitted with a dough hook, or use a large mixing bowl if mixing by hand.
- Mix Base Ingredients: Add butter, sugar, and salt to the warm milk. Stir until the butter melts, then let the mixture cool until just warm (not hot).
- Add Yeast and Egg: Add the instant yeast and large egg to the cooled milk mixture and mix until combined.
- Add Flour and Knead: Gradually add flour one cup at a time, mixing until the dough begins to come together and clears the sides of the bowl. Knead for 2-3 minutes until the dough is soft, slightly sticky, and smooth.
- First Rise: Transfer the dough to a lightly greased bowl, cover with greased plastic wrap or a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare Filling: In a small bowl, mix softened butter, granulated sugar, and fresh orange zest until well combined.
- Shape the Rolls: Roll or pat the dough out on a lightly floured surface into a 14×10-inch rectangle. Spread the orange filling evenly over the dough. Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Cut and Form Rolls: Use a serrated knife to cut the log into 12 even slices, about 1 to 1.5 inches thick. For classic rolls, arrange them in a greased 9×13-inch pan in three rows of four. For twisted rolls, stretch each slice into an oval, twist in the center, and place on a parchment-lined baking sheet.
- Second Rise: Cover the rolls and let them rise again in a warm place until puffed and nearly doubled in size, about 1 to 1.5 hours.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 18-22 minutes or until they are just slightly golden on top.
- Make the Frosting: While the rolls bake or cool slightly, beat softened cream cheese and butter until smooth. Add salt, milk or cream (or orange juice), and orange zest mixing well. Gradually add powdered sugar and beat until the frosting is light and creamy.
- Frost and Serve: Spread frosting evenly over slightly warm rolls. Serve immediately or let cool to room temperature or slightly warmed.
Notes
- Whole milk or 2% milk works best to create a rich, tender dough.
- If using active dry yeast instead of instant, dissolve in 1/4 cup warm water with a pinch of sugar before adding and reduce milk slightly.
- Flour amount may vary due to humidity and brand; add gradually until dough is soft and barely sticky.
- Stretching and twisting dough pieces creates a bakery-style roll, but classic shape is also great.
- Do not over-bake; rolls should be just barely golden to maintain soft texture.
- Store leftover rolls covered at room temperature up to 2 days or refrigerated longer.
