Orange Sweet Rolls

Sweet Orange Rolls are soft and fluffy and topped with a cream cheese icing. Similar to cinnamon rolls but loaded with fresh orange flavor.

Prep Time20

Cook Time20

Rise Time1 30

Total Time2 10

Course: Breakfast, Dessert

Cuisine: American

Servings: rolls

In the large bowl of a stand mixer with the paddle attachment, cream (beat) the butter, sugar and salt together until fluffy. Mix in the egg, scraping sides of bowl with silicone spatula.
Switch to the dough hook attachment. Add in 2 cups of flour, the yeast, orange juice, water, and 1 tablespoon of zest. Mix until combined, scraping bowl as needed.
Gradually add in 1 ½ cups flour until a soft dough forms, scraping bowl as needed. Mix on medium for 5 minutes, or hand knead on floured surface for 5 minutes, adding in remaining flour if needed until the dough pulls away from the bowl and becomes smooth and elastic. You want the dough to be soft and tacky, but not sticky.
Transfer the dough to a lightly oiled bowl, and cover with plastic wrap. Let the dough rise in a warm place until almost doubled in size, about 1 hour.
Lightly grease a 9x13 glass baking dish and set aside.

In a small bowl, mix together the sugar, orange zest and cinnamon for the filling. Set aside.
Punch down the dough and roll into a roughly 10-inchx16-inch rectangle on a lightly floured surface. Spread the 3 tablespoons of softened butter evenly, edge to edge. Cover with an even layer of the sugar mixture, leaving a half-inch edge on one long side. Press sugar mixture into the butter.
Starting at the long edge with the sugar, start rolling up the dough tightly into a log toward the edge with no sugar. Slice off a ½ inch from each end and discard. Then cut the log into 12 even slices using unflavored dental floss, or a serrated knife. Place rolls cut sides up in the prepared baking dish.
Cover with plastic wrap or a clean dish towel and let them rise in a warm place for another 30-45 minutes until puffy. While the rolls rise, preheat oven to 350℉.
Bake rolls for 20-25 minutes until just starting to turn light brown. Cool for 30 minutes and frost. Enjoy.

Make frosting by beating together the softened cream cheese and butter until fluffy. Slowly beat in the powdered sugar, orange zest and vanilla, adding 1 -2 tablespoons of orange juice until you get a nice frosting consistency, set aside.

Use unflavored dental floss or baking twine to easily and evenly cut the rolls. Pass the string under the log of dough, stop where you want to cut, and then bring the ends together and cross them, pulling the string tight.
Make Ahead - Prepare up to step 9, and place the covered baking dish in the refrigerator overnight or for up to 18 hours. Set out on the counter for about an hour before you want to bake them, then continue as directed.
Baked orange rolls will stay fresh for a couple of days in a covered container on the counter. Or you can refrigerate for up to 1 week.
Fully baked rolls can be frozen without icing for up to 3 months. Defrost overnight then bake at 350℉ for 10 minutes to warm them. Top with frosting.

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