Soft Orange Rolls Delight (Printable)

Fluffy citrus rolls swirled with sweet orange filling and creamy orange frosting topping, ideal for breakfast or brunch.

# What you'll need:

→ Dough

01 - 3 1/4 cups all-purpose flour, plus extra for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - Zest of 1 large orange
06 - 1/2 cup whole milk, warmed
07 - 1/4 cup fresh orange juice
08 - 1/4 cup unsalted butter, melted
09 - 2 large eggs, room temperature

→ Orange Filling

10 - 1/2 cup granulated sugar
11 - 2 tbsp orange zest from approximately 2 large oranges
12 - 1/4 cup unsalted butter, softened

→ Orange Cream Cheese Frosting

13 - 4 oz cream cheese, softened
14 - 2 tbsp unsalted butter, softened
15 - 1 1/4 cups powdered sugar
16 - 2 tbsp fresh orange juice
17 - 1 tsp orange zest
18 - 1/2 tsp pure vanilla extract
19 - Pinch of salt

# How to make it:

01 - In a large mixing bowl, combine the warm milk, orange juice, sugar, and yeast. Let sit for 5 to 10 minutes until foamy.
02 - Add melted butter, orange zest, eggs, and salt to the yeast mixture. Mix well to combine.
03 - Gradually add flour, mixing until a soft, slightly sticky dough forms. Knead by hand or with a dough hook for 8 to 10 minutes, adding a little more flour if needed, until smooth and elastic.
04 - Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Mix sugar and orange zest together in a small bowl to release the essential oils. Set aside.
06 - Punch down the dough and roll out on a lightly floured surface to a 16 by 10 inch rectangle.
07 - Spread the softened butter over the dough. Sprinkle evenly with the orange sugar mixture.
08 - Starting from the long side, roll the dough tightly into a log. Cut into 12 equal rolls using a sharp knife or dental floss.
09 - Arrange rolls in a greased 9 by 13 inch baking dish. Cover and let rise until puffy, approximately 30 to 40 minutes.
10 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes, until golden brown.
11 - While baking, beat cream cheese and butter until smooth. Add powdered sugar, orange juice, zest, vanilla, and salt; beat until creamy.
12 - Let the rolls cool for 10 minutes, then spread frosting generously over warm rolls.

# Expert Suggestions:

01 -
  • The dough stays tender and pillowy because orange juice replaces some of the liquid, adding acidity that keeps gluten in check.
  • Unlike heavy cinnamon rolls, these feel bright and fresh enough to serve at an elegant brunch without apology.
  • The frosting is tangy enough to balance sweetness, so you don't feel guilty eating two (or three) warm from the pan.
02 -
  • The dough temperature matters more than you'd think—if your kitchen is cold, your first rise will take closer to 90 minutes, and that's okay; rushing underproofed rolls leads to dense, tough centers.
  • Don't skip the 10-minute cooling period before frosting, but don't wait longer than 15 minutes or the residual heat won't warm the frosting enough to spread smoothly.
03 -
  • Zest your oranges before juicing them—once you've squeezed the fruit, the skin becomes impossible to zest cleanly.
  • If your frosting seems too soft, refrigerate it for 5 to 10 minutes before spreading; if it's too stiff, add orange juice one tiny drizzle at a time until it reaches the right consistency.
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