Orange Rolls Recipe

4.91 from 31 votes

Orange Rolls Recipe

These homemade orange rolls are soft, citrusy, and topped with a sweet orange cream cheese frosting everyone will love!

Prep Time30

Cook Time20

Rise Time1 45

Total Time2 35

Course: Bread, Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Dough

1 package active dry yeast
¼ cup warm water
1 cup warm milk, 2%
¼ cup shortening
¼ cup sugar
1 teaspoon salt
1 egg, lightly beaten
3 ½-3 ¾ cups all purpose flour

Filling

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

Frosting

1 (8-ounce) package cream cheese, softened
½ cup butter, softened
2 cups powdered' sugar
1 tablespoon orange juice
1-2 tablespoons milk, or more as needed
1 teaspoon grated orange zest

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 remaining flour, enough to form a soft dough.
On a lightly floured surface, knead dough for 6-8 minutes until smooth and elastic. Place in a greased bowl, turning to grease all sides. Cover dough and let rise in a warm place until doubled in size (should take about 1 hour).
Meanwhile, in a small bowl, combine all filling ingredients; set aside until ready to use.
Punch dough down and roll into long rectangle. Spread your filling and roll up, starting with a long end. 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 degrees F. Always check during baking. Rolls should be light golden brown.
While the rolls are baking, make frosting in a medium bowl by creaming together 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.

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