Orange Cinnamon Rolls

• servings: 9 servings
• active time: 2 hours
• total time: 2 hours 20 minutes

Ingredients

Wet ingredients

1 tablespoon orange zest (from 1 to 2 large oranges)

¼ cup (50g) granulated sugar

½ cup (120g) warm milk (whole milk preferred)

2 ¼ teaspoons quick rise or active yeast (from 1 (1/4-ounce) package yeast)*

¼ cup (50 grams) freshly squeezed orange juice (from 1 large orange)

1 large egg plus 1 egg yolk, at room temperature

4 tablespoons salted butter, melted

Dry ingredients

3 ¼ cups (390g) bread flour, plus more for dusting

¾ teaspoon kosher salt

Filling

4 tablespoons (57 grams) salted butter, softened

⅔ cup (142 grams) packed dark brown sugar

1 ½ tablespoons ground cinnamon

1 tablespoon orange zest

Orange Cream Cheese Frosting

4 oz (112 grams) cream cheese, softened

¾ cup (85 grams) powdered sugar

3 tablespoons salted butter, softened

2 tablespoons fresh orange juice

1 teaspoon orange zest

Directions

Mix the wet ingredients: In the bowl of an electric mixer, or if making by hand, a large bowl, add the orange zest and sugar. Use clean hands to rub the zest into the sugar for approximately 30 seconds to release and infuse orange flavor into the sugar.

In a small microwave-safe bowl or glass measuring cup, warm the milk by microwaving it for 1 minute, until it registers 120°F on a thermometer and feels like very warm bath water (but it shouldn’t be too hot!). Add the warmed milk into the bowl with the sugar and sprinkle the yeast on top. Wait 2 minutes to activate the yeast; you will know it is activated when it starts to bubble and foam on top, then add in the fresh orange juice, egg, egg yolk and melted butter. Mix on medium speed until well combined, 30 seconds. (Alternatively, mix with a wooden spoon until well combined.)

Add the dry ingredients: Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form (this will prevent flour from flying everywhere!).

Knead the dough: Place the dough hook on the stand mixer and return the bowl to the mixer. Knead the dough on medium speed, 8 to 10 minutes. (Alternatively, you can use your hands to knead the dough for 8 to 10 minutes on a well-floured surface.) Please know that this is supposed to be a sticky dough, but if measured properly they will bake up beautifully!

Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl, then cover with plastic wrap and a warm towel. Allow the dough to rise until doubled in size, 1 to 1 1/2 hours. (This may be more or less time depending on the time of year, the humidity, and the temperature in your home.) You will know the dough has risen enough when you poke your finger into the dough about an inch without the indentation bouncing back immediately.

Generously dust a clean surface with flour. Transfer the risen dough to the surface and use a rolling pin to roll the dough out into a 10x14-inch rectangle.

Prepare the filling: Spread the softened butter over the dough, leaving a ¼-inch margin at the far shorter side of the rectangle. In a small bowl, mix together the brown sugar, cinnamon and orange zest. Use your hands to sprinkle the mixture over the butter, then gently rub the brown sugar mixture into the butter leaving a 1/4th inch margin at the far short side of the dough.

Roll up the dough: Starting from the short side (the 10-inch side) without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½ inch off each end of the dough, as the ends won’t have enough filling; feel free to discard (or bake separately as yummy extras). Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process.

Cut the rolls: Using unflavored dental floss or a serrated knife, cut the dough into nine 1-inch slices.

Line a square 9-inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel and let rise again until the rolls have puffed up, are doubled in size, and touch each other in the pan, about 30 minutes to 1 hour.

Preheat the oven: Meanwhile, preheat the oven to 350°F.

Once the rolls have risen, remove the plastic wrap and towel and bake until just golden brown on the edges, about 20 to 25 minutes. Not overbaking the rolls ensures that they will stay soft in the middle.

Make the frosting: While the rolls bake, prepare the orange cream cheese frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, powdered sugar, orange juice and zest. Beat on low speed to start, then increase to medium-high speed and mix until smooth and fluffy, 1 to 2 minutes. (Alternatively, whisk the frosting by hand.) Immediately spread the frosting over the rolls so the frosting gets into every little nook and cranny of the roll and then serve. ENJOY while they are warm and gooey!

To store: Cover the cooled cinnamon rolls with plastic wrap and foil or place individual cinnamon rolls in airtight glass containers or silicone bags and store in the fridge for up to 5 days. Reheat rolls individually in the microwave in 15 second intervals until warm. For freezing instructions, see the blog post.