Orange Sweet Rolls recipe
Dough
1 cup (240ml) whole milk, warmed to about 100°F (38°C)
6 Tablespoons (75g) granulated sugar, divided
1 Tablespoon (9g) active dry or instant yeast
5 Tablespoons (71g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) freshly squeezed orange juice
1 Tablespoon fresh orange zest (about 1 orange)
2 large eggs, at room temperature
1 teaspoon salt
4 cups (530g) bread flour (spooned & leveled), plus more as needed for hands/work surface
Filling
6 Tablespoons (85g) unsalted butter, extra softened
1/2 cup (100g) granulated sugar (or brown sugar)
1 teaspoon ground cinnamon
1 Tablespoon fresh orange zest (about 1 orange)
Orange Icing
1 and 1/4 cups (150g) confectioners’ sugar
3 Tablespoons (45ml) freshly squeezed orange juice
1/2 teaspoon pure vanilla extract
Instructions
Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
Add the remaining sugar, the butter, orange juice, orange zest, eggs, salt, and 1 cup (about 130g) of flour and beat on medium speed for 1 minute. Stop and scrape down the sides of the bowl. Add 3 more cups (about 400g) flour and beat on low speed until a soft dough forms and pulls away from the sides of the bowl. Dough will be very soft, but should not feel overly sticky. If dough seems too soft and sticky to knead by hand, beat in a little more flour, 1 Tablespoon at a time, until dough pulls away from the sides of the bowl and wraps itself around the dough hook.
Knead the dough: Keep the dough in the mixer and beat on low speed for an additional 6–8 full minutes; or knead by hand on a lightly floured surface for 6–8 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
1st rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5–2 hours or until about double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
Grease the bottom and sides of a metal or glass 9×13-inch baking dish, or line with parchment paper.
Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a lightly floured rolling pin, roll dough into a 10×16-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
For the filling: Spread the softened butter all over the dough. The softer the butter is, the easier it is to spread. Mix the remaining filling ingredients together until the zest has moistened it (use your fingers if needed), then sprinkle evenly on top of the butter. Tightly roll up the dough to form a 16-inch-long log. With an extra sharp knife, cut into 12 even rolls, between 1–1.5 inches wide each. Arrange in the prepared baking pan.
2nd rise: Cover the rolls tightly and allow to rise until puffy, about 30–45 minutes. (Or use the overnight option in the Notes below.)
Preheat the oven to 350°F (177°C). Bake rolls for about 25–28 minutes or until they are lightly browned on top. After about 15 minutes, loosely tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly. If you have an instant-read thermometer, the rolls’ internal temperature should reach 190°F (88°C). Remove pan from the oven and place on a cooling rack to cool slightly (about 10 minutes) while you make the icing.
Make the icing: In a small bowl or liquid measuring cup, whisk confectioners’ sugar, orange juice, and vanilla extract together until combined and smooth. Drizzle over the warm rolls and serve immediately.
https://sallysbakingaddiction.com/orange-sweet-rolls/print/146135/
If you're looking to elevate your breakfast or brunch, these Orange Sweet Rolls are a delightful treat to make at home. One of the key features that makes this recipe special is the use of freshly squeezed orange juice and zest, which infuses the dough and filling with a bright citrus flavor that beautifully complements the sweetness and cinnamon spice. To achieve the perfect texture, it's important to monitor your dough's consistency carefully. The dough should be soft but not overly sticky, and using the "windowpane test" is a great way to check if you've kneaded enough for gluten development. This test ensures the rolls will rise well and be tender yet sturdy enough to hold their shape. Allowing the dough to rise in a warm, draft-free environment helps activate the yeast fully, so patience during the first rise (approximately 1.5–2 hours) is crucial. Rolling the dough into a 10×16-inch rectangle lets you evenly distribute the cinnamon sugar filling mixed with butter and orange zest. One handy tip is if the dough shrinks while rolling, letting it rest covered for 10 minutes relaxes the gluten and makes it easier to roll out again. When baking, tenting the rolls with aluminum foil after 15 minutes prevents excessive browning while ensuring they're baked through. The internal temperature reaching 190°F (88°C) signals perfect doneness. The final touch is the fresh orange icing, a simple glaze made by mixing confectioners’ sugar with orange juice and vanilla extract, drizzled generously over warm rolls for a luscious finish. These rolls also freeze beautifully. After baking and cooling, you can freeze them and reheat gently to enjoy fluffy, fresh-tasting rolls anytime. Plus, substituting brown sugar in the filling adds a deeper caramel note, complementing the citrus perfectly. Whether you're a seasoned baker or a beginner, following these detailed steps and tips helps ensure success. This recipe transforms simple ingredients like milk, yeast, bread flour, and fresh oranges into irresistibly aromatic, sweet rolls ideal for sharing with family and friends.