Homemade Orange Sweet Rolls
User Reviews
4.8
Homemade Orange Sweet Rolls
Description
Homemade Orange Sweet Rolls start with a milk-based yeast dough that includes butter, sugar, and eggs, producing a soft and pliable texture. The dough's moisture and stickiness are carefully controlled by adjusting the flour amount to suit environmental factors like humidity and temperature. The filling features softened salted butter mixed with granulated sugar and freshly zested orange to provide a sweet and aromatic layer inside the rolls. After baking, the rolls are slathered with a cream cheese frosting which adds a tangy richness complemented by additional orange zest and a smooth syrupy consistency from powdered sugar and milk or cream.
The gentle warming of the milk before combining with the yeast and other ingredients ensures proper yeast activation and dough rise, leading to fluffy rolls. The filling’s orange zest imparts a fresh citrus aroma that permeates the sweet butter and sugar mixture, creating a bright contrast to the soft dough. The frosting balances the buttery richness with a slight tang and creaminess, rounding out the flavor profile.
Served best when freshly baked and still slightly warm, these rolls work well for special breakfasts, brunch gatherings, or festive occasions. The dough can be made ahead and kept refrigerated or frozen before proofing, allowing for convenient preparation. Adjustments to the flour and milk types can be made based on preference or availability without compromising the overall soft texture and orange flavor.
Ingredients
Dough:
- 1 cup milk see note
- ¼ cup butter salted
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 ¼ teaspoons instant yeast
- 1 egg large
- 3 to 4 to 4 cups all-purpose flour see note
Filling:
- ½ cup butter salted, softened
- ¾ cup granulated sugar
- 2 to 3 to 3 tablespoons orange from about 2-3 medium oranges, fresh zest
Frosting:
- 3 tablespoons cream cheese softened
- 6 tablespoons butter softened, salted
- Pinch salt
- 1 tablespoon milk can sub in fresh orange juice, or heavy cream
- 1 to 2 to 2 teaspoons orange or more!, fresh zest
- 1 ¼ cups powdered sugar
Instructions
- For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan; you can also do this in the microwave). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl and wooden spoon).
- Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot. Add the yeast and egg and mix until combined.
- Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up with right around 3 1/2 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Knead the dough for 2-3 minutes.
- Transfer the dough to a lightly greased bowl. Cover with lightly greased plastic wrap or a kitchen towel and let it rise until doubled, about an hour.
- Combine all the filling ingredients in a bowl until well-combined.
- Roll or pat the dough into about a 14X10-inch rectangle. Evenly spread the orange filling mixture over the rectangle of dough.
- Starting with one long end, roll up the cinnamon rolls as tightly as possible without stretching the dough, pinching the seam lightly to seal.
- Using a serrated knife, cut the log into 12 even pieces, about 1 to 1 1/2 inches thick (I find it's easiest to do this by cutting it in half and then cutting each half into six pieces).
- The dough can be placed in a greased 9X13-inch pan just like traditional cinnamon rolls (3 across, 4 down). OR for an amazing twist shape (it's how I always make them), take each piece of dough, stretch it out into a long oval shape and give it one twist in the middle (see pictures in the post for a visual). Place the rolls on a parchment lined half sheet pan (3 across, 4 down).
- Let the rolls rise, covered, until puffy and nearly doubled, about 1 to 1 1/2 hours.
- Preheat the oven to 350 degrees F. Bake the rolls for about 18-22 minutes until only very slightly golden on top.
- While they cool (or before), prepare the icing by adding the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and orange zest. Mix again. Add the powdered sugar and whip until light and creamy. Spread the slightly warm rolls evenly with the icing.
- Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).
Notes
- Use whole or 2% milk for best texture and flavor in the dough.
- If using active dry yeast instead of instant, dissolve it in warm water with a pinch of sugar before adding to the mixture.
- Adjust the flour quantity based on dough feel; it should be soft and slightly sticky but not overly sticky.
- These sweet rolls can be made ahead and kept refrigerated or frozen before the final rise and baking to save time on the day of serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 roll | |
| Calories | 418kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 65mg | 22% |
| Sodium | 277mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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