Orange Cinnamon Rolls

Course Breakfast, Dessert

Cuisine American, Southern

Keyword orange-cinnamon-rolls, orange-rolls-recipe

Prep Time 20

Cook Time 30

Rise time 1 30

Total Time 2 20

Servings rolls

Calories 475kcal

Ingredients

Dough:
1 cup scalded milk (110-115°F)
2 (1/4 oz each) packets rapid rise yeast
1/4 cup granulated sugar plus 1 tsp divided
4 cups all purpose flour
1 tsp salt
1/3 cup orange juice
4 Tbsp salted butter melted
1 large egg lightly beaten
Filling:
1/2 cup salted butter softened
1 cup granulated sugar
3 Tbsp orange zest
1/2 tsp ground cinnamon
Frosting:
4 oz neufchatel cream cheese softened
4 Tbsp salted butter softened
1 1/2 cups powdered sugar
2 Tbsp orange juice additional as needed to thin
2 Tbsp orange zest

Instructions

Scalded Milk: Place milk into small saucepan over medium-high heat. Test the temperature of the milk with an instant-read thermometer once the milk has begun to steam and show small bubbles. If it exceeds the temperature, allow it to cool slightly before adding the yeast.
Dough: Place scalded milk, yeast and 1 tsp sugar in a small bowl. Mix lightly then let sit for 8-10 minutes until it bubbles and blooms. If it doesn't bloom, throw it out and start over.
In a separate bowl, use a whisk to sift together flour, 1/4 cup sugar and salt.
In the bowl of a stand mixer fitted with a dough hook, add yeast mixture, orange juice, butter and egg. Mix just until combined.
With the mixer on low speed gradually add sifted dry ingredients. Once all is added, and dough has pulled away from sides of bowl, increase speed and knead for 5-7 minutes until elastic. If dough is sticky, add a little more flour just until it pulls away from the side of the bowl.
Butter a large bowl, place dough into bowl, cover with a damp cloth and let rise for 1 hour.
After 1 hour, punch down dough, and roll into an 18 x 12 inch rectangle on a lightly floured surface.
Filling: In a medium size bowl, using an electric mixer, whip together softened butter with granulated sugar, orange zest and cinnamon until combined.
Spread from end to end of dough. Begin rolling from the widest edge jelly roll style ending seam side down.
Using a knife, divide dough into 12 even portions. Place side by side in a buttered 13x9 inch baking pan. Cover with a damp cloth and let rise for 45-60 minutes or until doubled.
Bake: Preheat oven to 350°F. Uncover rolls, then bake for 25-30 minutes until puffed and lightly golden. Let sit on counter while you make frosting.
Frosting: Using an electric mixer, whip together neufchatel, butter, powdered sugar, orange juice and zest until combined.
Frost rolls while warm then serve.

Notes

Citrus: You could transform these into lemon rolls swapping out lemon for orange juice and zest.

Glaze: You could top these with a simple cream glaze made with heavy cream, orange extract and powdered sugar.

Yeast: You can use active dry yeast. It's longer acting and it will add to the rise time. The same amount will work.

Nuts: You could add finely chopped pecans or walnuts to the filling.

Extracts: You could add one teaspoon vanilla extract to the glaze.

Neufchatel Cream Cheese: Neufchatel has a soft texture and the reason I chose it for these orange sweet rolls. You can use full fat cream cheese, instead.

Spices: You could add a pinch of ground cardamom or nutmeg to the dry ingredients or the filling.

Nutrition