Orange sweet rolls are a bright and delicious change from traditional Cinnamon rolls. The dough is tender and pillow soft, and the orange flavor comes through. The cream cheese frosting is definitely the big “ta da” to these addictive rolls.
I’ve been obsessing about making Orange Sweet Rolls. I just can’t find them at bakeries, and I think they are such a delicious twist from traditional cinnamon rolls. O.M.G. These are so good! Warning: don’t bake these alone, because you will find them irresistible. These are best shared, as they aren’t exactly low-calorie. But, whoa, they are a wonderful treat!
During the holidays, I enjoy baking Cinnamon Rolls or Sweet Potato Cinnamon Rolls on a chilly winter day. The idea of making sweet rolls with a buttery orange filling was too much for me to resist. I made the dough, per Mel’s recipe, using my Kitchen Aid Stand Mixer.
I added one of my favorite ingredients to the dough recipe– King Arthur Flour’s Buttery Sweet Dough Emulsion (that I buy online). This ingredient adds that buttery, citrusy, vanilla bakery flavor that never fails me. This dough uses buttermilk, melted butter, sugar and eggs. I used SAF Instant Yeast, that is mixed in with the dry ingredients. I only use King Arthur Unbleached Flour, and that is what I used for this recipe . The dough mixed easily, and I let the stand mixer knead it for ten minutes. Placing the dough into a greased bucket, I closed the lid and then placed it into my oven. I find that turning my oven to WARM for two minutes, then shutting it off (while the dough is kneading), makes a warm and cozy place that speeds up the process of proofing the dough– like in half the time!
In the meantime, I softened butter and whisked in sugar, orange zest and freshly squeezed orange juice. I wanted to increase the orange flavor, so I added this Pure Orange Oil (which tastes much better than orange extract).
One taste, and I was really pleased with how much orange flavor was in this buttery filling.
Instead of 1-1/2 hours of waiting time, the dough had truly doubled in 45 minutes! See? My little oven warmer trick has never failed me. I rolled the dough out to be approximately a 12×16 rectangle. (I have a plastic mat that I use, which I lightly flour. ) I began to spread the orange butter filling…
…leaving about a one-inch boarder. In retrospect, the butter filling was very soft.
Grabbing the longer side of the rectangle, I began to roll the dough. That’s when I realized that perhaps I should have briefly chilled the butter– just enough so that it would spread, but not spread so much! You’ll see what I mean, in a moment. I pinched the seams, despite the butter being so soft and spreading everywhere!
One of my favorite little tricks is to grab a long piece of dental floss– unused, of course, and unscented. I find that I can make good, clean slices of the rolled dough, even better than using a serrated knife.
Orange Sweet Rolls with Orange Cream Cheese Frosting
Ingredients
- 3/4 cup buttermilk warm
- 6 tablespoons butter melted and cooled
- 3 large eggs
- 4 1/4 cups unbleached flour 21 1/4-ounce (recommended: King Arthur Flour)
- 2 ¼ tsp Instant Yeast or Active Dry Yeast
- 1/4 cup sugar (1 3/4-ounce)
- 1 1/4 teaspoons salt
- 1 teaspoon Lorann Buttery Sweet Dough Emulsion optional, ordered online
Orange Filling:
- 1/2 cup butter softened
- 1 cup sugar
- 2 tablespoons orange juice freshly squeezed
- orange zest (from two large oranges) reserving 1/2 teaspoon grated rind for the glaze below
- 1/4 teaspoon pure orange oil optional
Orange Cream Cheese Frosting
- 4 tablespoons cream cheese softened
- 4 tablespoons butter softened
- 2 cups confectioner’s sugar
- 2 tablespoons freshly squeezed orange juice
- 1/4 teaspoon pure orange oil optional
- 1/2 teaspoon grated orange rind/zest reserved from the filling above
Instructions
Dough:
- Whisk the warmed buttermilk and butter together in a large liquid measuring cup.
- Combine 4 cups of flour*, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer).
- With the mixer on low speed, add the buttermilk mixture and eggs and Buttery Sweet Dough Emulsion* (if using)and mix until the dough comes together, about 2 minutes.
- Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15 to18 minutes by hand).
- If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.
- Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 1/2 hours, depending on the warmth of your kitchen.
- Tip: I turn my oven to WARM for 2 minutes. then turn it off. This creates a warm environment and speeds up the process of the proofing of the dough by half!
Filling:
- For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the frosting in a small bowl and mix well. Set aside.
- Note: I found that if the filling is too soft, the butter leaks out a lot, while baking. It’s not a bad thing, but next time I will slightly chill the filling and keep it just soft enough to spread with ease.
Shape the dough:
- When the dough is ready, turn it out onto a lightly floured counter and press it (I use a rolling pin to about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time).
- Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.
- Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down.
- Using a serrated knife**, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like.
- **I find that using dental floss is a fool-proof way to slice the rolls. Obviously, you want to use fresh and unscented floss!
- dI use a 9-inch cake pan, prepared with nonstick spray and with parchment paper on the bottom. Place each slice, cut side down, with one slice right in the center and the rest all around.
- Note: I made 2-inch thick slices, and the rolls rose up super high! Next time, I’ll slice them 1-inch thick.
- Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 1/2 hours.
- Note: Using my WARM method in the oven, these rose super high in less than 30 minutes.
- Bake the rolls at 350°F for 22 to 25 minutes, until the rolls are lightly golden on top and cooked through.
- Remove rolls to a cooling rack and place waxed paper underneath.
- Frost immediately.
Frosting:
- In a stand mixer, with the whisk attachment, cream the butter and cream cheese until smooth. Add the orange zest, orange juice and, if using, the orange oil.
- Add confectioner’s sugar in 1/2 cup increments until the frosting is smooth and spreadable.
Notes
Nutrition
Oooh, look at all that lovely orange zest in the dough Debby. With the cream cheese icing I am now adding this recipe to my bucket list as well.
They look and sound delicious Debbie and I am passing this on to the sweet roll baker.
Seeing these of FB often has been driving me crazy! They sound so delicious!!
Oh Yes! I cannot wait to make a batch. Lacking two or three important ingredients, they will have to wait until the New Years Day feast. Ha! With Foodie Wife Debby on duty, I no longer have to plan most meals and treats; whether a savory main course or a sweet treat, the right idea just pops into my mailbox when I most need it. Thanks! Of note: I've used orange (and similar) extracts before, but always found them a bit bitter. If I can find it, Orange Oil will find a place in my drawer of special items. Thanks and Happy Holidays,
-Craig (the one from Cedarglen)
P.S. I now have varying amounts of THREE of your slow or pressure cooked mains in my freezers and I enjoy them – a lot. -C.
I love having a fun breakfast to wake up to on holiday mornings, and these fit the bill!
Should I say this? I don't want to get into a cat fight here, and certainly not limit Debby's tiny commissions, but for essential ingredients like the Orange Oil, SHOP the Web a little. I ordered mine via 3-flavor kit (one Oz. bottles) from KAF, a buck less than Amazon. Others offer 5 Oz. bottles for even better prices, if you need the volume. Effective shopping is always a chore and there are always compromises; everyone's need are different. As an example, KAF asks waaay too much for some products, but when combined with others, some specials can be worth the higher price on one or two. Shipping is always a costly detail, but specials and discounts happen. Amazon's prices tend to be higher than most others, but (IMHO) their service is nearly flawless and their shipping options are broad. If one is a PRIME member – for other reasons, shipping charges go away. I guess the take-home here is to remind folks to shop with care, know what you are buying and from whom you are buying the item. There are always compromises and only you know what choices are best – for you.
I cannot wait to make these Orange Rolls, but I'm missing a few essentials. The Orange Oil that I ordered from KAF was over priced, but also includes Lemon and Lime – and I have some ideas for them as well. I paid the extra at KAF, but also ordered several other items and saved a bundle on shipping. In the end, it was the best choice, For Me. This time.
I'll say again: I love this website and Foodie Wife Debby always keeps me busy with new ideas and projects to explore. Is this my favorite foodie site? Ah, YES. Easily. And don't forget Debby's searchable archives. Hundreds of ideas and world-class pictures of her creations. Thank you, Debby!!
-Craig (of Cedarglen)
No catfight here, Cedar Glen. I shop at both KAF and Amazon. I am a prime member with Amazon, so the free shipping is always a good incentive. However, if you buy $35.00 with Amazon, you can get free shipping (most times) but not necessarily 2-day shipping. I am a member of the KAF Baker's Club, where I get free shipping on $25.00 or more and $10.00 Baker Bucks on a purchase of $60.00 or more. Sometimes KAF is cheaper than Amazon, sometimes vice versa. Either way, the customer service from either business has always been excellent. I know you mean well!
Hi Debby, and thanks. We do have to be careful. I hope you saw my note about http://www.lorannoils.com., some interesting products. Finally, with all ingredemnts at hand, the first batch of your Orange Sweet rolls got made on the 19th. Great and great fun to use so many variations on the citrus that I enjoy. Another batch (double this time) this morning, most for sharing with friends. My contribution to Christmas and New Year celebrations: Debby's Orange Sweet Rolls. Why? Easy to make, not horribly expensive (let's don't talk about the pantry) and they get rave reviews from both baking and eating friend. Thank you and Merry Christmas,
-Craig
(of Cedarglen)