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Homemade Orange Sweet Rolls Recipe

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  • Author: Emily
  • Prep Time: 3 hours 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 12 rolls 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These homemade Orange Sweet Rolls are soft, fluffy, and bursting with vibrant citrus flavor. Featuring a tender, enriched dough swirled with a bright orange-sugar filling and topped with a creamy orange-infused frosting, these rolls are perfect for breakfast, brunch, or dessert. With easy-to-follow instructions and tips for perfectly risen rolls, this recipe is a delightful twist on classic cinnamon rolls.

Ingredients

Units Scale

Dough

  • 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 it is scalded — steaming with small bubbles around the edges, but not boiling. Transfer to the bowl of a stand mixer fitted with a dough hook, or a large mixing bowl if working by hand.
  2. Mix Base Ingredients: Add the butter, sugar, and salt to the milk. Mix until the butter melts, then allow the mixture to cool until just warm (not hot).
  3. Add Yeast and Egg: Add the yeast and egg to the cooled milk mixture and mix until combined.
  4. Add Flour and Knead: Gradually add flour, 1 cup at a time, until the dough clears the sides of the bowl and is soft and slightly sticky (usually about 3.5 cups, but adjust as needed). Knead for 2-3 minutes, until smooth.
  5. First Rise: Transfer the dough to a lightly greased bowl. Cover with greased plastic wrap or a kitchen towel and let 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 mixed.
  7. Shape the Rolls: Roll or pat the dough out to a 14×10-inch rectangle on a lightly floured surface. Evenly spread the orange filling over the dough. Starting with a long edge, roll the rectangle up tightly into a log. Pinch the seam to seal.
  8. Cut and Form Rolls: With a serrated knife, cut the log into 12 even slices (about 1 to 1.5 inches thick). For classic rolls, arrange in a greased 9×13-inch pan (3 rows of 4). For twisted rolls, stretch each slice into a long oval and twist in the center, then 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, 1 to 1.5 hours.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 18-22 minutes or until just slightly golden on top.
  11. Make the Frosting: While the rolls bake or cool, beat cream cheese and butter in a medium bowl with a mixer until smooth. Add salt, milk or cream (or orange juice), and orange zest, mixing well. Add powdered sugar and beat until light and creamy.
  12. Frost and Serve: Spread the frosting evenly over slightly warm rolls. Serve immediately, or let cool and serve at room temperature or slightly warmed.

Notes

  • Whole milk or 2% milk works best for a rich, tender dough.
  • If using active dry yeast instead of instant yeast, dissolve it in 1/4 cup warm water with a pinch of sugar before adding to the dough and reduce the milk slightly.
  • The exact flour amount may vary based on humidity, temperature, and flour brand. Add just enough until the dough is soft and barely sticky.
  • Stretching and twisting the dough pieces gives a beautiful bakery-style roll, but the classic round shape works equally well.
  • For best texture, do not over-bake; rolls should be just barely golden.
  • Leftover rolls can be covered and stored at room temperature for up to 2 days, or refrigerated for longer shelf life.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320
  • Sugar: 20g
  • Sodium: 260mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 43mg

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