Orange Rolls
User Reviews
4.7
Orange Rolls
Description
These Orange Rolls begin with a warm milk and yeast base combined with eggs, butter, fresh orange zest, and sugar to create a sticky yet elastic dough. The dough is kneaded until smooth and left to rise, then rolled out and spread with an orange marmalade jelly spiced with cinnamon and nutmeg. After slicing, the rolls are placed in pans and given a pour-over of heavy cream to keep them soft during baking.
The resulting rolls are light, fluffy, and slightly sweet with a distinct citrus note and warm spice from the filling. The orange glaze made from powdered sugar, zest, juice, and heavy cream adds a citrusy sweetness and attractive finish to the baked rolls.
Orange Rolls are great for breakfast or brunch and pair well with coffee or tea. They can be baked in smaller sizes by slicing thinner and using a larger pan for even rising.
For convenience, the dough can undergo an overnight retarding phase after shaping; refrigerate the rolls after cutting and let them rise overnight. Bring to room temperature before baking the next day to achieve a soft texture. Various milk or cream substitutes can be used if heavy cream is unavailable.
Ingredients
- 1 cup milk about 115ºF, warm
- 2 1/2 teaspoons instant dry yeast I like Red Star Platinum
- 2 large egg at room temperature
- 1/2 cup butter Melted, but make sure it isn't over 110º Fahrenheit. Just softened is fine, salted
- orange zest of 1
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour (divided)
For the Filling:
- 1/2 cup orange marmalade jelly
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream for pouring over the risen rolls
For the Orange Glaze:
- 2 cups powdered sugar
- orange zest and juice of 1-2
- 1 tablespoon heavy cream
Instructions
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
- Add the eggs, butter, orange zest and sugar. Mix until combined.
- Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 ½ cups, but start with 4 cups.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
- Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your rolls will be airy.
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a 24x12" rectangle.
- Use a rubber spatula to smooth the marmalade jelly over the whole dough rectangle. Sprinkle the top with cinnamon and nutmeg.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 12 slices and place in a greased 9x13 baking pan.*
- Cover the pan and allow the rolls to rise for 15 minutes while the oven is preheating.
- Preheat the oven to 375ºF.
- Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake for about 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Check the rolls at 20 minutes. If they are getting too brown, place a piece of foil over the rolls and continue to bake.
- While the rolls are cooling, prepare the orange glaze
- In a small bowl, whisk together the powdered sugar, zest and juice of 1 orange and heavy cream. Whisk until smooth. Add the juice from the second orange if needed to make the glaze thinner.
- Drizzle the glaze over the rolls.
- Store in an airtight container at room temperature.
Notes
- Using 1/2 cup butter instead of 1/3 cup keeps rolls softer; try both to see preference.
- If heavy cream is unavailable, half-and-half, coffee creamer, evaporated milk, whole milk, or coconut cream can be used in the recipe.
- For smaller rolls, cut dough into 15 slices and bake in a 10×15" pan for more even rising.
- For overnight preparation, refrigerate shaped rolls after second rise; bake next day after they come to room temperature or finish rising if needed.
- Caloric values are approximate and may vary by brands and exact ingredient amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 61mg | 20% |
| Sodium | 272mg | 11% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 55mg | 6% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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