Soft Orange Rolls Delight (Print View)

Fluffy rolls with sweet orange filling and creamy citrus frosting for a bright breakfast or brunch treat.

# Components:

→ Dough

01 - 3 1/4 cups all-purpose flour, plus extra for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 teaspoon salt
05 - Zest of 1 large orange
06 - 1/2 cup whole milk, warmed
07 - 1/4 cup fresh orange juice
08 - 1/4 cup unsalted butter, melted
09 - 2 large eggs, room temperature

→ Orange Filling

10 - 1/2 cup granulated sugar
11 - 2 tablespoons orange zest from approximately 2 large oranges
12 - 1/4 cup unsalted butter, softened

→ Orange Cream Cheese Frosting

13 - 4 ounces cream cheese, softened
14 - 2 tablespoons unsalted butter, softened
15 - 1 1/4 cups powdered sugar
16 - 2 tablespoons fresh orange juice
17 - 1 teaspoon orange zest
18 - 1/2 teaspoon pure vanilla extract
19 - Pinch of salt

# Directions:

01 - In a large mixing bowl, combine the warm milk, orange juice, granulated sugar, and active dry yeast. Let sit for 5 to 10 minutes until foamy and fragrant.
02 - Add melted butter, orange zest, eggs, and salt to the yeast mixture. Mix thoroughly until well incorporated.
03 - Gradually add the all-purpose flour, mixing until a soft, slightly sticky dough forms. Knead by hand or with a dough hook for 8 to 10 minutes, adding additional flour as needed, until the dough becomes smooth and elastic.
04 - Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - In a small bowl, combine the granulated sugar and orange zest together to release the essential oils. Set aside.
06 - Punch down the risen dough and roll out on a lightly floured surface to a 16 by 10 inch rectangle.
07 - Spread the softened butter evenly over the entire surface of the dough rectangle. Sprinkle the orange sugar mixture uniformly over the buttered surface.
08 - Starting from the long side, roll the dough tightly into a log. Using a sharp knife or dental floss, cut the log into 12 equal rolls.
09 - Arrange the rolls in a greased 9 by 13 inch baking dish. Cover with a damp towel and let rise until puffy, approximately 30 to 40 minutes.
10 - Preheat oven to 350 degrees Fahrenheit. Bake the rolls for 22 to 25 minutes, until golden brown and cooked through.
11 - While the rolls are baking, beat the softened cream cheese and butter together until smooth. Add powdered sugar, fresh orange juice, orange zest, vanilla extract, and salt. Beat until creamy and spreadable.
12 - Remove rolls from oven and let cool for 10 minutes. Spread the orange cream cheese frosting generously over the warm rolls.

# Expert Advice:

01 -
  • They smell like a bakery opened inside your home—the kind of aroma that wakes people up better than any alarm clock.
  • The cream cheese frosting is tangy enough to cut through the sweetness, so they don't feel heavy even though they're completely indulgent.
  • You can shape them the night before and bake fresh in the morning, which means impressing people without the pre-dawn stress.
02 -
  • Cold cream cheese frosting is thick and stubborn; room temperature cream cheese and butter blend into silk every single time.
  • Those 10 minutes of cooling before frosting are crucial—too hot and the frosting slides right off, too cool and it sits on top like icing instead of becoming part of the roll.
03 -
  • If your kitchen is cold, turn your oven to 200°F for just 30 seconds, then turn it off and proof your dough inside—it's a game-changer for even rising.
  • A splash of orange extract in the frosting (just 1/4 tsp) intensifies the citrus flavor for people who want it almost perfume-like in its brightness.
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