Orange Rolls

4.91 from 31 votes

Filled with orange zest and smothered in an irresistible lemon frosting, these orange rolls are citrus-sweet roll heaven!

Prep Time2

Cook Time25

Total Time2 25

Course: Bread, Breakfast

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

Dough

1 package active dry yeast
¼ cup warm water
1 cup warm milk
¼ cup shortening
¼ cup granulated sugar
1 teaspoon salt
1 egg, lightly beaten
3½-3¾ cups all-purpose flour

Filling

1 cup granulated sugar
½ cup butter, softened
2 tablespoons orange zest

Frosting

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tablespoon orange juice
1-2 tablespoons milk, or more as needed
1 teaspoon orange zest grated

Instructions

Dissolve dry yeast and warm water in a large bowl. Add milk, shortening, sugar, salt, egg, and 3 cups of flour. Beat until smooth. Stir in the remaining flour, enough to form a soft dough.
On a lightly floured surface, knead the dough for 6-8 minutes until smooth and elastic. Grease all sides of the bowl and place the dough inside. Cover the dough with a tea towel and let rise in a warm place until doubled in size. For about 1 hour.
Meanwhile, in a small bowl, combine all filling ingredients; set aside until ready to use.
Punch the dough down and roll it into a long rectangle. Spread your filling and roll up, starting with a long end. Use a long serrated knife to cut into even pieces, about 12-14.
Place cut side down onto a greased 10x15-inch baking pan. Cover and let rise until doubled in size, about 45 minutes. Bake for 20-25 minutes at 375°. Always check during baking. Rolls should be light golden brown.

Frosting

While the rolls are baking, make frosting in a medium bowl. Cream the softened cream cheese and butter until smooth. Add the powdered sugar, orange juice, milk, and orange zest and mix until smooth.
Frost rolls while they are still slightly warm and sprinkle on orange zest. Serve warm.

Video

Notes

Recipe tips.

The water needs to be between 105°F and 115°F to properly activate the yeast.
Place the covered dough in a warm environment to help it rise faster.
We use a serrated knife to cut the rolls. If you like the dental floss method be sure it's plain and not mint-flavored.

Overnight rolls. Follow the recipe and place the rolls on the baking sheet, but do not rise a second time. Instead, cover and refrigerate until the morning. Allow to finish rising on the counter before baking.

Store baked rolls, covered, at room temperature for 2-3 days, in the fridge for 3-4 days, or wrapped tightly and frozen for up to 3 months.

Nutrition