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Homemade Orange Sweet Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 79 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings
  • Category: Breakfast/Dessert
  • Method: Baking
  • Cuisine: American

Description

These homemade orange sweet rolls are soft, fluffy, and bursting with fresh citrus flavor. Made from a tender yeast dough enriched with milk, butter, and egg, the rolls are filled with a zesty orange-sugar butter, baked to golden perfection, and topped with a luscious orange cream cheese frosting. Perfect for a special breakfast or brunch treat, these rolls combine aromatic zest with creamy sweetness for an irresistible indulgence.

Ingredients

Scale

Dough Ingredients

  • 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

  1. Scald the Milk: Heat the milk in a medium saucepan or microwave until steaming with small bubbles around the edges, but do not let it boil. Transfer the hot milk to the bowl of a stand mixer fitted with a dough hook or a large mixing bowl if mixing by hand.
  2. Mix Base Ingredients: Add the butter, granulated sugar, and salt to the hot milk, stirring until the butter melts completely. Let this mixture cool until just warm to avoid killing the yeast.
  3. Add Yeast and Egg: Stir in the instant yeast and the large egg into the cooled milk mixture, mixing until fully combined.
  4. Add Flour and Knead: Gradually add the all-purpose flour one cup at a time, mixing until the dough clears the sides of the bowl and is soft and slightly sticky, usually around 3.5 cups. Knead the dough for 2 to 3 minutes until smooth and elastic.
  5. First Rise: Place the dough in a lightly greased bowl, cover it with greased plastic wrap or a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
  6. Prepare Filling: In a small bowl, combine the softened butter, granulated sugar, and fresh orange zest until well blended.
  7. Shape the Rolls: On a lightly floured surface, roll or pat the dough into a 14×10-inch rectangle. Spread the orange filling evenly over the dough. Starting at a long edge, roll the dough tightly into a log and pinch the seams to seal.
  8. 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, place the slices in a greased 9×13-inch pan in 3 rows of 4. For twisted rolls, stretch each slice into a long oval, twist the center, and place on a parchment-lined baking sheet.
  9. Second Rise: Cover the rolls and let them rise in a warm place until puffy and nearly doubled in size, about 1 to 1.5 hours.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 18 to 22 minutes until they are just slightly golden on top.
  11. Make the Frosting: While the rolls bake or cool, beat together the softened cream cheese and butter until smooth. Add a pinch of salt, milk or heavy cream (or fresh orange juice), and orange zest, mixing well. Gradually add powdered sugar and beat until the frosting is light and creamy.
  12. Frost and Serve: Spread the cream cheese orange frosting evenly over the slightly warm rolls. Serve immediately, or let the rolls cool and serve at room temperature or warmed.

Notes

  • Use fresh orange zest for the best citrus flavor in both filling and frosting.
  • Scalding the milk improves dough texture by breaking down proteins.
  • Ensure the milk mixture is cooled to lukewarm before adding yeast to prevent killing it.
  • You can substitute fresh orange juice in the frosting for a tangier flavor.
  • The dough may require slight adjustment in flour amount; it should be soft but not overly sticky.
  • For twisted rolls, reshape cuts before proofing and baking.
  • Rolls are best enjoyed the same day but can be stored in an airtight container for up to 2 days.

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Find it online: https://quickhomedishes.com/homemade-orange-sweet-rolls-recipe/