I have been trying to master cinnamon rolls for who knows how long now. It seems an impossible task to get them with just the right ooey-gooey factor. It’s seriously keeping me up at night. So I decided to go a different route this time and make some killer Orange Sweet Rolls. These did not dissapoint. They taste just like they are titled. Orangy, sweet soft rolls. I kept the drizzle simple with just a mixture of powdered sugar and fresh orange juice.
Have an awesome week!
Orange Sweet Rolls
makes about 24 smaller sized orange rolls
For the Dough:
1 cup milk
1/2 cup butter
1 pkg yeast
1/4 cup warm water
1 tablespoon sugar
1/2 cup sugar
1/2 teaspoon salt
4-5 cups all purpose flour (may need a bit more)
Orange-Butter for the inside of the rolls
Mix together until well blended:
1/2 cup softened butter
1 cup granulated sugar
1 tablespoon fresh orange juice
zest from 2 large oranges
In a small saucepan, melt the butter with the milk. Set aside to cool. Using a mixer, add the package of yeast, the warm water and 1 tablespoon of sugar and let it sit until bubbly and foamy, about 5 minutes. Add the 1/2 cup of sugar, salt, eggs, cooled milk/butter mixture and half the flour. Mix until smooth. Add remaining flour and any more extra flour until dough is just slightly sticky. It will become less sticky when kneading it. So don’t add too much or your dough will be tough. Knead for about 5-7 minutes. (I use the mixer to do this, but you can do it by hand if you want) Transfer to a glass bowl that has been sprayed with non-stick spray, cover and leave in a warm place to rise double in size. Punch down and let rise again. Divide the dough in half and transfer the dough to your counter that has been sprinkled with flour. Roll out half of the dough into a large rectangle about 1/2 inch thick. Spread half of the orange butter mixture onto the dough and spread evenly all the way to the edges. Roll your dough up lengthwise and pinch the edges to seal. Using a sharp knife or dental floss, separate the dough into 12 rolls and place on a cookie sheet that has been sprayed with non-stick spray. Repeat with the other half of the dough. Cover and leave in a warm place to rise double in size. Cook for about 15 minutes at 350 degrees until just lightly golden. Drizzle with a simple glaze of powdered sugar and fresh orange juice and enjoy!