These orange rolls are super soft and have a delicious orange buttercream frosting. The fresh orange zest adds the perfect touch. These are a staple at our house for Christmas, Easter, and other holidays. They have a citrusy twist on your traditional cinnamon rolls. We all go crazy over them! Don’t expect these to last long in your home.
Ingredients
For the Dough
- ⅓ cup warm water
- ⅓ cup milk, warmed
- 4 tablespoons (½ stick) salted butter, melted, plus more for the pan
- ¼ cup granulated sugar
- 1 large egg yolk, beaten
- ⅛ teaspoon salt
- 1 tablespoon fast-acting yeast
- 1½ to 2 cups all-purpose flour, or as needed
For the Filling
- 5 tablespoons plus 1 teaspoon salted butter, at room temperature
- ½ cup granulated sugar
- ½ teaspoon orange extract
- 1 orange zest
For the Frosting
- 4 tablespoons (½ stick) salted butter, at room temperature
- 1 to 1½ cups powdered sugar
- 1 orange zest
- 1 teaspoon orange extract
- 1 to 2 tablespoons heavy cream or milk
How to Make It
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Make the Dough
- In the bowl of a stand mixer fitted with the dough hook, stir together the warm water, milk, butter, granulated sugar, egg yolk, and salt. Stir in the yeast and 1 cup of the flour. Add the remaining flour ¼ cup at a time, until the dough is no longer sticking to the bowl. Knead for 2 minutes. If the dough becomes too sticky, add a little more flour. (You can also make the dough by hand in a large bowl.)
- Once the dough is nice and soft, cover the bowl with plastic wrap and set aside in a warm spot for at least 20 minutes. Make the Filling
- In a small bowl, combine the butter, granulated sugar, orange extract, and orange zest and mix until smooth. Set aside. Assemble the Rolls
- Preheat the oven to 350°F. Butter a 10-inch pie dish or a 9 × 13-inch casserole dish.
- Punch down the dough and roll it out on a floured surface into a rectangle, about 10 × 13 inches. Spread the filling over the dough with a pastry brush. Beginning on one long side, roll up the dough and pinch the ends together. Cut the dough into 1½-inch pieces with floss or a large knife. Place the rolls cut side up in the prepared dish, spacing the rolls about 1 inch apart. Let the rolls rise for 5 to 10 minutes while the oven warms up. You can let them rise longer if you have the time.
- Bake for 15 to 20 minutes, or until golden brown. Remove from the oven. Make the Frosting
- While the rolls are baking, put the butter in a large bowl. Slowly beat in the powdered sugar, orange zest, and orange extract. Add the heavy cream, 1 tablespoon at a time, until you reach the desired consistency. I like my frosting thick. Spread the frosting over the rolls while they’re still warm.