Orange Rolls
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Orange Rolls
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Filled with orange zest and smothered in an irresistible lemon frosting, these orange rolls are citrus-sweet roll heaven!
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Ingredients
Dough
- 1 package active dry yeast
- ¼ cup water warm
- 1 cup milk warm
- ¼ cup shortening
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 egg lightly beaten
- 3½-3¾ cups all-purpose flour
Filling
- 1 cup granulated sugar
- ½ cup butter softened
- 2 tablespoons orange zest
Frosting
- 1 (8 ounce) cream cheese softened, package
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 tablespoon orange juice
- 1-2 tablespoons milk or more as needed
- 1 teaspoon orange zest grated
Instructions
- Dissolve dry yeast and warm water in a large bowl. Add milk, shortening, sugar, salt, egg, and 3 cups of flour. Beat until smooth. Stir in the remaining flour, enough to form a soft dough.
- On a lightly floured surface, knead the dough for 6-8 minutes until smooth and elastic. Grease all sides of the bowl and place the dough inside. Cover the dough with a tea towel and let rise in a warm place until doubled in size. For about 1 hour.
- Meanwhile, in a small bowl, combine all filling ingredients; set aside until ready to use.
- Punch the dough down and roll it into a long rectangle. Spread your filling and roll up, starting with a long end. Use a long serrated knife to cut into even pieces, about 12-14.
- Place cut side down onto a greased 10x15-inch baking pan. Cover and let rise until doubled in size, about 45 minutes. Bake for 20-25 minutes at 375°. Always check during baking. Rolls should be light golden brown.
Frosting
- While the rolls are baking, make frosting in a medium bowl. Cream the softened cream cheese and butter until smooth. Add the powdered sugar, orange juice, milk, and orange zest and mix until smooth.
- Frost rolls while they are still slightly warm and sprinkle on orange zest. Serve warm.
Notes
- Recipe tips.
- Overnight rolls. Follow the recipe and place the rolls on the baking sheet, but do not rise a second time. Instead, cover and refrigerate until the morning. Allow to finish rising on the counter before baking.
- Store baked rolls, covered, at room temperature for 2-3 days, in the fridge for 3-4 days, or wrapped tightly and frozen for up to 3 months.
- The water needs to be between 105°F and 115°F to properly activate the yeast.
- Place the covered dough in a warm environment to help it rise faster.
- We use a serrated knife to cut the rolls. If you like the dental floss method be sure it's plain and not mint-flavored.
Nutrition Information
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Calories
422kcal
(21%)
Carbohydrates
66g
(22%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
40mg
(13%)
Sodium
292mg
(12%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
345IU
(7%)
Vitamin C
1.3mg
(1%)
Calcium
37mg
(4%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 40mg | 13% |
| Sodium | 292mg | 12% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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