90 Minute Orange Rolls

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90 Minute Orange Rolls are a quick and delightful twist on the classic citrusy treat, perfect for breakfast or brunch. These soft and fluffy rolls are infused with a vibrant orange glaze that adds a sweet, zesty flavor in every bite. With a faster preparation time than traditional recipes, they’re a convenient way to enjoy homemade rolls without the long wait!

Course Breads

Cuisine American

Keyword breakfast, Easter, ORANGE ROLLS

Prep Time 1 10

Cook Time 20

Total Time 1 30

Servings servings

Calories 422kcal

Author Laura

Equipment

Ingredients

1 cup warm milk
1 Tbsp active dry yeast
2 Tbsp brown sugar
1 tsp salt
3 Tbsp softened butter
1 egg
3 cups flour
½ cup heavy cream

FOR THE FILLING:

½ cup butter softened
¾ cup sugar
2 to 3 tablespoons fresh orange zest from about 2-3 medium oranges

FOR THE ICING:

4 oz. cream cheese softened
¼ cup softened butter
1 cup powdered sugar
1 Tbsp fresh orange juice from zested oranges

Instructions

Preheat oven to 200 degrees.
In the bowl of a stand mixer, add the warm milk, yeast, and sugar. Lightly whisk together, then allow to sit for 6 minutes to activate the yeast.
Add the egg, salt, and butter. Whisk to combine. You mainly want to break up the egg.
Place the dough hook on the mixture. Add in the flour. Knead the dough on LOW for 2 minutes. Increase speed to Medium-High to knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky). The dough should pull away from the sides of the bowl.
Cover with plastic wrap and allow to rest for 10 minutes.
Before rolling out the dough, spray the area with non-stick cooking spray where you plan to roll out the dough. Roll out the dough 12"x18" rectangle, about 1/4" thick.
Combine all the filling ingredients in a bowl until well-combined. Evenly spread the orange filling mixture over the rectangle of dough.
Roll up the dough tightly from the long side.
Cut the orange rolls using a serrated knife or unflavored dental floss to be 1 1/2" - 2" thick slices.
Place into a lightly greased 9x13 inch baking dish. Cover with plastic wrap.
Your oven should be preheated to 200 degrees now. Turn the oven OFF and place the cinnamon rolls in the heated oven to rise 20 minutes.
After 20 minutes, REMOVE the Saran Wrap. Quickly pour the heavy cream over the orange rolls. Then place back into the oven uncovered.
Leaving them in the oven, turn the oven ON to 375 degrees. Bake for 18-20 minutes, until brown on top.
For the Icing: Beat the softened cream cheese and butter together with a hand mixer until light and fluffy, about 1-2 minutes.
Add the powdered sugar and orange juice. Beat until soft and fluffy, about 1-2 minutes.
Let the orange rolls cool for 2-3 minutes before adding the icing. I like to give them 10 minutes to cool so the frosting doesn't completely melt. Makes 12 servings.

Notes

To make overnight orange rolls - Make the orange rolls and get them to the point of the when they are rolled out, cut up and put in the pan. Cover with plastic wrap and refrigerate until morning. In the morning, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake. If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake.

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