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orange rolls
Two years ago, I posted my recipe for cinnamon rolls that I serve on the Sunday morning of my church’s General Conference. About a year ago, though, I had some friends over for the Sunday morning broadcast, and we tried making two kinds of rolls, one batch with cinnamon, of course, and another batch with orange.
I added cardamom to enhance the flavor, but mostly the orange flavor is all that shines through, which is exactly what I wanted.
Although I think I still love the cinnamon rolls best, if offered a choice, I would definitely pick one of each.
orange rolls
4 cups (600 g) unbleached all-purpose flour
1 package (a scant tablespoon) rapid yeast
3 tablespoons sugar
1 teaspoon salt
1/2 cup (125 g) milk
3 tablespoons unsalted butter, melted
1 cup (250 g) warm water (about 110 degrees, 45 degrees celsius)
3 egg yolks
1 egg
5 tablespoons salted butter, at room temperature
zest of 2 oranges
2 cups (150 g) powdered sugar
1 teaspoon ground cardamom
cream cheese frosting (recipe follows)
1. In the bowl of an electric mixer fitted with the dough hook, mix flour, yeast, and sugar.
2. Add in salt, milk, water, melted butter, and eggs. Knead on low speed for 5-10 minutes, until the dough is smooth and elastic. Let rise in a warm place until doubled in size.
4. Punch down to redistribute bubbles. Let rest for 3 minutes. Roll out into a large rectangle (about 12×20 inches).
5. Mix room temperature butter with orange zest. Spread the mixture over the entire surface of the dough. Mix powdered sugar with cardamom in a small bowl. Use a sieve to sprinkle sugar mixture over the butter.
6. Starting on a 20 inch edge, roll the dough up loosely. Make slices 3 inches (6 cm) apart. Place rolls one inch apart, swirl side up, on a parchment lined baking sheet. Refrigerate over night.*
7. In the morning, place rolls in a cold oven. Pour boiling water in a baking dish and place in the bottom rack in the oven. Close oven and leave rolls to proof for 30 minutes.
8. Remove rolls and water. Preheat oven to 350 degrees (180 degrees celsius). When oven comes to temperature, return rolls to the oven and bake for 20-25 minutes. Frost with orange cream cheese frosting and serve warm.
* If you don’t have time to refrigerate these over night, simply let them rise in a warm place until doubled in size. Preheat the oven to 350 degrees (180 degrees celsius), and bake for 20-25 minutes.
For the frosting:
4 ounces (110g) cream cheese, at room temperature
4 tablespoons (55g) unsalted butter, at room temperature
1 cup (80g) confectioner’s sugar
1/2 teaspoon pure vanilla extract
zest of 2 oranges
juice of 1/2 an orange
Cream butter and cream cheese together. Stir in sugar, vanilla, orange zest, and juice. Use a whisk to break up any lumps.
10 Responses to “orange rolls”
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Per your post 2 years ago, I made cinnamon rolls this morning for conference. I’m excited to try these ones!
Looks delightful! I wish I would have seen this before conference. Next year.
I love your conference cinnamon rolls.–have made them several times. I will have to try these orange ones. Yum!
I would be craving these right now if I had not just made them for conference. OK maybe I do still want more after looking at your pictures.
These look SO good! I’m the only one I know that likes orange in sweets though!
Just made these…bringing them to work tomorrow morning. They look delicious and made the house smell amazing!
Jake (your Oompa) would have loved these. Orange cake was his favorite!
I just made these this morning and they are amazing! The frosting is the most perfect thing ever. Even my picky husband raved about how delicious it is.
One thing I noticed, as written my batter was extremely wet. I had to add a whole cup of extra flour to get the right consistency. My eggs may have been larger than the recipe required. No biggie. Still amazing!
Hi, Cassey! I’m so glad you liked them!
You know, I just made these last weekend, too, and I noticed I had to add a lot more flour as well—maybe 1/2 a cup. I think my eggs might have been larger than usual, or maybe my flour was less dry than normal.
Glad you got them to work, though!
Those look delicious! I’d love to make these soon. However, I prefer kneading by hand. How long would you need to knead them if you were doing it by hand?