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Homemade Orange Rolls with Cream Cheese Glaze Recipe

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4.1 from 13 reviews

Delight in these homemade orange rolls featuring a soft, sweet dough infused with fresh orange juice and zest. Filled with a buttery brown sugar and orange zest paste, then baked to golden perfection and topped with a luscious cream cheese and orange glaze. Perfect for a special breakfast or brunch treat.

Ingredients

Dough

  • ½ cup warm water (4 oz.)
  • 2 tsp dry yeast (11.8g)
  • 2 Tbsp granulated sugar (25g)
  • ⅓ cup milk (2.67 oz.)
  • 2 Tbsp salted butter, melted (25g)
  • 1 orange, juiced and zested
  • 2½ cups all purpose flour (300g), more or less as needed
  • ½ tsp salt

Filling

  • 6 Tbsp salted butter, room temperature (3 oz.)
  • ½ cup brown sugar (60g)
  • Zest from a second orange
  • ⅛ tsp salt

Icing

  • 4 oz cream cheese, room temperature
  • 2 Tbsp salted butter, room temperature (25g)
  • 3 Tbsp freshly squeezed orange juice (1.5 oz.), juice from the second orange
  • ½ tsp vanilla extract
  • 1½ cups powdered sugar (187g)

Instructions

  1. Activate yeast: Stir together the warm water, yeast, and 2 Tbsp granulated sugar until the yeast is mostly dissolved. Let stand for about 5 minutes or until a thick layer of foam forms on the surface, indicating active yeast.
  2. Mix wet ingredients: Whisk in milk, 2 Tbsp melted butter, orange juice, and zest from one orange into the yeast mixture until fully combined.
  3. Combine flour and salt: In a separate bowl, stir together 1 cup flour and ½ tsp salt. Pour the wet ingredients into this flour mixture and stir until smooth.
  4. Form dough: Gradually add the remaining flour ½ cup at a time, stirring until a sticky dough ball forms that’s difficult to stir. Turn dough onto a floured surface.
  5. Knead dough: Knead the dough for about 3 minutes, adding small amounts of flour as needed to prevent sticking. Dough should be soft, smooth, and slightly tacky. Avoid over-kneading or adding too much flour.
  6. Rise: Place the dough back into the mixing bowl, cover loosely with plastic wrap, and let rise for 1 hour or until doubled in size.
  7. Roll dough: Punch down dough to deflate, then transfer to a floured surface. Roll into a 10x13-inch rectangle, dusting with flour as needed to avoid sticking.
  8. Prepare filling: Stir together room temperature butter, brown sugar, orange zest from the second orange, and ⅛ tsp salt until smooth. Spread evenly over the dough to the edges.
  9. Shape rolls: Carefully roll the dough up lengthwise into a 13-inch log, avoiding tight rolling to prevent center popping while baking. Slice into 9 equal pieces about 1.5 inches wide.
  10. Second rise: Place rolls into a greased 10x8-inch baking dish. Let rise 10-15 minutes while preheating oven to 350°F (177°C). Rolls may not rise much more but will during baking.
  11. Bake: Bake the rolls for 30 minutes or until golden brown on top. Remove from oven and let cool 5-10 minutes before icing.
  12. Make icing: Beat cream cheese, 2 Tbsp butter, orange juice from second orange, and vanilla extract until smooth. Gradually mix in powdered sugar ½ cup at a time until fully incorporated and creamy.
  13. Serve: Spread cream cheese icing over warm rolls and enjoy immediately or wait until cooled before serving.

Notes

  • Make sure yeast is fresh and the water is warm, not hot, to properly activate it.
  • Knead dough just enough for a soft texture; over-kneading will make rolls dense.
  • Use fresh oranges for best flavor in both dough and filling.
  • Roll dough loosely to allow even baking and maintain shape.
  • Allow rolls to cool slightly before icing for best consistency of frosting.

Find it online: https://dishcooks.com/homemade-orange-rolls-with-cream-cheese-glaze-recipe/