Way, way back in the early months of my blogging journey (almost 5 years ago, who can believe it!), I posted a recipe for Orange Rolls. It’s somewhat buried within a post for Cinnamon Rolls and is kind of hard to understand and follow. Since that time I have learned a new technique for making orange rolls that gives them a lot more flavor, zip and zing. Considering this new information and the fact that these orange rolls are simply to die for…I am bringing them to the top of the pile today. New and improved. Ready and waiting to be made by you and your lovely oven.
These Orange Rolls are soft on chewy on the inside. They are bursting with the flavors of sweet butter and orange. The cream cheese icing is rich and glossy. Baby, they are quite simply a taste of blissful heaven.
Now, let me show you how to make it happen!
ORANGE ROLLS with CREAM CHEESE ICING
Time: 90 minutes
Yield: 16 large rolls
Recipe from Jamie Cooks It Up!
1 C milk
4 T butter
3/4 C warm water
1 1/2 tsp salt
1/2 C sugar
2 eggs, beaten
5-6 cups flour
1 T yeast (I use active dry)
ORANGE BUTTER COATING:
1 Tb orange zest (you will need 2 medium-sized oranges)
6 T butter, melted
1/2 C sugar
CREAM CHEESE ICING:
4 ounces cream cheese, softened
5 Tb orange juice, fresh pleas
2 C powdered sugar
1. Place 1 cup milk into the microwave and heat it for 2 minutes.
2. Add 4 tablespoons of butter to the milk and allow the two to sit together for a few minutes while you combine the dry ingredients.
3. Into your stand mixer place 1 1/2 teaspoons salt, 1/2 cup sugar and 3 cups of the flour. Toss it around a bit to combine.
4. Add 3/4 cup hot water to the bowl and mix for about 30 seconds.
5. Beat two eggs with a fork and add them to the bowl. Mix just until combined.
6. Pour the milk/butter mixture into the mixer and turn the mixer on to low.
7. Add 1 tablespoon of yeast and then add the remaining 2-3 cups of flour just one cup at a time. When the dough starts to pull away from the side of the bowl, you have enough flour. Turn the mixer to medium speed and mix for 7-8 minutes.
8. Cover the bowl with plastic wrap and place it in a warm spot in your kitchen. Allow the dough to rise for about 45 minutes or until doubled in size.
9. Preheat your oven to 170 degrees.
10. Spray your counter with cooking spray and carefully place the dough on it.
11. Cut the dough into four equal parts. I like to spray my knife with cooking spray to prevent the dough from sticking.
Then cut each of the larger pieces of dough into four parts as well, resulting int 16 small pieces. Allow them to rest on the counter for 5 minutes. Trust me on this one, friends. If you let the dough rest it will be much, much easier to manipulate.
12. Zest 1-2 oranges, you need 1 Tb zest total.
13. Melt 6 tablespoons butter and add to it 1/2 cup of sugar.
Toss the orange zest in and give it all a nice stir.
14. Roll each dough piece into a long snake.
Then dip the snake into the butter mixture. Mmmmm. It’s going to be good, yes?
15. Tie the snake into a knot and tuck the edges under. Place it on a cookie sheet that has been sprayed with cooking spray.
Repeat with all of the dough pieces.
16. Pop the pan into your warm oven and allow the rolls to double in size. Should only take about 15 minutes.
17. Turn your oven up to 350 degrees (leave the pan in the oven while the temp rises). Bake for about 20 minutes, or until the tops and bottoms are golden brown.
18. Into a medium size mixing bowl place 4 ounces of softened cream cheese. Beat it until smooth. Add 2 cups powdered sugar and 5 tablespoons of fresh orange juice. Toss in a dash of salt and beat it until nice and smooth.
19. While the rolls are still warm drizzle the icing over the top.
Serve and enjoy!