Ingredients
Scale
Dough:
- 1 cup warm milk
- ¼ cup sugar
- 1 Tbsp active dry yeast
- 1 tsp salt
- ½ cup butter, softened
- 1 egg
- 2 tsp orange zest
- ¼ cup fresh orange juice
- 4 cups flour (plus extra for rolling out)
Filling:
- 1 cup sugar
- 2 tsp orange zest
- ½ cup butter, softened
- 4–5 Tbsp flour
Frosting:
- 4 oz cream cheese, softened
- 1/4 butter, softened
- ½ tsp vanilla
- 2 Tbsp frozen orange juice concentrate
- 2 cups powdered sugar
Instructions
- For the dough – In a small bowl, add the warm milk, sugar, and active dry yeast and let sit 5 minutes or until foamy.
- In a stand mixer add the salt, butter, egg, orange zest, orange juice, and 4 cups of flour. Add in the yeast mixture and mix with dough hook on low speed for 5-8 minutes until smooth and elastic (if mixing by hand, mix with a wooden spoon until you can’t mix anymore, then knead by hand 8-10 minutes).
- Add up to another ½ cup of flour to make dough consistency only slightly sticky. Dough should pull away from sides of bowl. Oil a large bowl, place dough inside and cover with plastic wrap. Let rise at room temperature for one hour until doubled in size or place in an oven that has been preheated to 170 degrees and then turned off.
- For the filling – in a medium bowl combine sugar and orange zest. Set aside.
- On a floured work surface, roll dough into a 10 by 24 inch rectangle. Spread softened butter over dough. Sprinkle and spread sugar mixture evenly over butter. Then sprinkle the 4-5 Tablespoons of flour evenly over filling. Carefully roll dough lengthwise into a long roll.
- Use a piece unflavored dental floss and slide the string underneath the roll. Pick up both ends of the string, cross them, and pull tight to cut the dough into 12 equal pieces. Place rolls cut side down into an oiled 9×13 inch pan or large baking sheet, being careful not to crowd the rolls so they have room to rise.
- Cover with a thin towel and allow to rise for 45 minutes to one hour until almost doubled in size or place in an oven that has been preheated 170. If allowing rolls to raise in the oven, remove once raised. Preheat oven to 350 degrees. Bake rolls at 350 degrees for 25-30 minutes, until light golden brown on top. Allow to cool 15-20 minute before icing.
- For the icing – In a medium bowl add the cream cheese and butter. Mix with a mixer until most of the lumps are gone. Add in the powdered sugar, vanilla, and orange juice concentrate until smooth. Add another more orange juice concentrate if you prefer a thinner glaze. Generously spoon icing over rolls to coat evenly. Serve warm for maximum deliciousness. Makes 12 rolls.
