Ingredients
Scale
- 1 teaspoon orange zest , from 1 large orange*
- 1/2 cup orange juice, fresh squeezed
- 1/2 cup whole milk, or half and half, don't use skim milk
- 1 tablespoon active dry yeast
- 5 tablespoons granulated sugar
- 2 large eggs
- 3 and 1/4 cups all purpose flour, spooned and leveled
- 1 teaspoon kosher salt
- 1/2 cup butter, very soft (divided)
- 3/4 cup butter, (1 and 1/2 sticks)
- 1 and 1/2 cups granulated sugar
- 3/4 cup orange juice, fresh squeezed
- 1 tablespoon orange zest, from at least 3 oranges
- 1 (8-ounce package) cream cheese, full fat, softened
- 1/2 cup powdered sugar
- 2 teaspoons orange zest, from at least 2 oranges
- 2 tablespoons orange juice, fresh squeezed
- 3 tablespoons lime juice, fresh squeezed
Instructions
- Prep the oranges and zest one large orange, adding zest to your mixing bowl.
- Juice the orange to obtain 1/2 cup of fresh orange juice.
- Combine 1/2 cup of whole milk or half and half with the orange juice, warming it until it's about 105-110 degrees F.
- Mix in 1 tablespoon of yeast and 5 tablespoons of sugar, allowing it to sit until bubbly.
- Add the yeast mixture to the bowl containing the orange zest, followed by two eggs.
- Incorporate 3 and 1/4 cups of all-purpose flour and 1 teaspoon of kosher salt into the mixture.
- Beat the dough by hand with a spatula, then switch to a dough hook, mixing for about 2 minutes.
- Gradually include 1/2 cup of very soft butter, making sure each portion is well mixed before adding more.
- Continue mixing on medium-low speed for 5 minutes until the dough is smooth and slightly sticky.
- Transfer the dough to a greased bowl, cover, and refrigerate for 2 hours or up to 2 days.
- Prepare the orange filling about 90 minutes before rolling out the dough by zesting and juicing more oranges for their zest and juice.
- Combine 3/4 cup of butter, 1 and 1/2 cups of sugar, and 3/4 cup of orange juice in a saucepan and boil, stirring occasionally, until the mixture reaches 240 degrees F.
- Remove from heat and stir in the prepared zest; cool to room temperature.
- Create a warm environment by boiling a pot of water and preheating your oven briefly, then turning it off.
- Roll out the dough on a floured surface into a large rectangle and spread the cooled orange filling on top.
- Roll the dough into a tight roll and slice it into 12 equal pieces, placing each in a greased pan.
- Cover the rolls and allow them to rise for about 45 minutes in the warm oven.
- Preheat your oven to 325°F, then bake the rolls for 30 minutes, covering with foil if they brown too quickly.
- Once baked, allow to cool slightly and prepare the glaze using cream cheese, powdered sugar, zest, and juices, mixing until fluffy and smooth.
- Drizzle the orange glaze over the rolls and enjoy immediately.
Notes
For best flavor, use freshly squeezed orange juice.
Keep the rolls covered for optimal freshness; they are best enjoyed on the first day.
Rolls can also be frozen; wrap carefully and bake from frozen when ready.
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.