Orange Rolls
Orange Rolls
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and cooled
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
For the Orange Filling
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 tablespoon orange zest, from 1 large orange
For the Orange Glaze
- 1 1/2 cups powdered sugar
- 1 teaspoon orange zest, from 1 large orange
- 2 tablespoons fresh orange juice, or more, as needed
Instructions
- 1
In a large mixing bowl, dissolve the active dry yeast in warm milk. Stir in 1/4 cup of the granulated sugar and let sit for 5-10 minutes, until foamy.
⏱️ 10 min
- 2
Add the remaining 1/4 cup granulated sugar, eggs, and melted and cooled butter to the yeast mixture. Mix well.
⏱️ 5 min
- 3
Gradually add the all-purpose flour and salt, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
⏱️ 10 min
- 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the orange filling. In a small bowl, combine the room temperature unsalted butter, granulated sugar, and orange zest. Mix until well combined.
⏱️ 5 min
- 6
Once the dough has risen, punch it down gently. Lightly flour a clean work surface. Roll the dough out into a large rectangle, approximately 12x18 inches.
⏱️ 10 min
- 7
Evenly spread the orange filling over the entire surface of the rolled-out dough, leaving a small border on one of the long edges.
⏱️ 5 min
- 8
Starting from the long edge opposite the border, carefully and tightly roll the dough into a log.
⏱️ 5 min
- 9
To cut the rolls, slide a piece of unflavored dental floss under the log. Cross the ends over the top of the log and pull to cut through the dough, creating approximately 12-15 rolls, each about 1 1/2 inches thick.
⏱️ 5 min
- 10
Lightly butter a 9x13 inch baking dish. Arrange the cut orange rolls in the prepared baking dish, leaving a little space between them for expansion. Cover the dish and let the rolls rise for another 30 minutes.
⏱️ 30 min
- 11
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375
- 12
Bake the orange rolls for 20-25 minutes, or until they are golden brown and cooked through.
⏱️ 25 min•🌡️ 375
- 13
While the rolls are baking, prepare the orange glaze. In a medium bowl, whisk together the powdered sugar, orange zest, and 2 tablespoons of fresh orange juice until smooth. If the glaze is too thick, add more orange juice 1 teaspoon at a time until desired consistency is reached.
⏱️ 5 min
- 14
Once the orange rolls are baked, remove them from the oven. While still warm, generously spoon or pour the orange glaze over the rolls, ensuring they are completely covered. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Rolls
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and cooled
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
For the Orange Filling
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 tablespoon orange zest, from 1 large orange
For the Orange Glaze
- 1 1/2 cups powdered sugar
- 1 teaspoon orange zest, from 1 large orange
- 2 tablespoons fresh orange juice, or more, as needed
Instructions
- 1
In a large mixing bowl, dissolve the active dry yeast in warm milk. Stir in 1/4 cup of the granulated sugar and let sit for 5-10 minutes, until foamy.
⏱️ 10 min - 2
Add the remaining 1/4 cup granulated sugar, eggs, and melted and cooled butter to the yeast mixture. Mix well.
⏱️ 5 min - 3
Gradually add the all-purpose flour and salt, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
⏱️ 10 min - 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the orange filling. In a small bowl, combine the room temperature unsalted butter, granulated sugar, and orange zest. Mix until well combined.
⏱️ 5 min - 6
Once the dough has risen, punch it down gently. Lightly flour a clean work surface. Roll the dough out into a large rectangle, approximately 12x18 inches.
⏱️ 10 min - 7
Evenly spread the orange filling over the entire surface of the rolled-out dough, leaving a small border on one of the long edges.
⏱️ 5 min - 8
Starting from the long edge opposite the border, carefully and tightly roll the dough into a log.
⏱️ 5 min - 9
To cut the rolls, slide a piece of unflavored dental floss under the log. Cross the ends over the top of the log and pull to cut through the dough, creating approximately 12-15 rolls, each about 1 1/2 inches thick.
⏱️ 5 min - 10
Lightly butter a 9x13 inch baking dish. Arrange the cut orange rolls in the prepared baking dish, leaving a little space between them for expansion. Cover the dish and let the rolls rise for another 30 minutes.
⏱️ 30 min - 11
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 12
Bake the orange rolls for 20-25 minutes, or until they are golden brown and cooked through.
⏱️ 25 min•🌡️ 375 - 13
While the rolls are baking, prepare the orange glaze. In a medium bowl, whisk together the powdered sugar, orange zest, and 2 tablespoons of fresh orange juice until smooth. If the glaze is too thick, add more orange juice 1 teaspoon at a time until desired consistency is reached.
⏱️ 5 min - 14
Once the orange rolls are baked, remove them from the oven. While still warm, generously spoon or pour the orange glaze over the rolls, ensuring they are completely covered. Serve immediately and enjoy!
⏱️ 5 min