Orange Rolls Recipe

For the Dough

• ▢½ cup warm milk 105-115°F
• ▢½ cup warm orange juice 105-115°F
• ▢¼ ounce active dry yeast 1 standard package
• ▢4 cups all-purpose flour plus more as needed
• ▢¼ cup granulated sugar
• ▢¼ cup unsalted butter melted and cooled slightly
• ▢2 large eggs lightly beaten
• ▢1 teaspoon orange zest
• ▢½ teaspoon kosher salt

For the Filling

• ▢¾ cup granulated sugar
• ▢½ cup unsalted butter room temperature
• ▢2 tablespoons orange zest
• ▢½ tablespoon ground cinnamon

For the Frosting

• ▢2 cups powdered sugar
• ▢4 ounces cream cheese softened
• ▢3 tablespoons butter softened
• ▢3 tablespoons orange juice
• ▢2 teaspoons orange zest

• Combine the milk, orange juice, and yeast in a glass measuring cup, stirring to dissolve the yeast. Let bloom for 5 minutes.
  ½ cup warm milk, ½ cup warm orange juice, ¼ ounce active dry yeast
  
• Make the dough. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, butter, eggs, orange zest, and salt. Mix until just combined.
  4 cups all-purpose flour, ¼ cup granulated sugar, ¼ cup unsalted butter, 2 large eggs, 1 teaspoon orange zest, ½ teaspoon kosher salt
  
• Add the milk mixture and beat on low for 1-2 minutes or until blended. Swap to the dough hook, increase speed to medium-low, and beat for 5 minutes, or until the dough is smooth, soft, and slightly sticky.
  
• Spray the inside of a glass bowl with cooking oil spray, then place the dough inside, flipping to coat the ball. Cover the bowl, place it in a warm place, and allow the dough to rise (it should double in size) for 45-60 minutes.
  
• While the dough rises, make the filling. Mix the sugar, softened butter, orange zest, and cinnamon in a small bowl until smooth.
  ¾ cup granulated sugar, ½ cup unsalted butter, 2 tablespoons orange zest, ½ tablespoon ground cinnamon
  
• Once doubled in size, punch the dough down. Turn the dough out onto a lightly floured surface. Roll it into a 20×14 inch rectangle, about ¼ inch thick.
• Spread the filling in a thin, even layer over the dough, leaving a 1-inch gap at one long edge. Roll up the dough, jelly roll style, starting at the long end.
  
• Grease a 9×13 inch baking pan. Use a piece of floss to cleanly cut the dough log into 12 large rolls and place side-by-side in the prepared baking pan. Cover the baking pan and allow the rolls to rise for 30-45 minutes, or until doubled in size.
  
• While the rolls are rising, preheat the oven to 350°F.
• Once doubled in size, bake the rolls for 20-25 minutes, or until lightly golden brown. Remove from the oven, and cool slightly.
  
• While the rolls bake, make the frosting. Beat powdered sugar, cream cheese, softened butter, orange juice, and orange zest in a bowl until frosting is smooth.
  2 cups powdered sugar, 4 ounces cream cheese, 3 tablespoons butter, 3 tablespoons orange juice, 2 teaspoons orange zest
• Spread frosting onto the warm rolls and serve.