Soft Orange Rolls (Print Version)

Fluffy, citrus-scented rolls with sweet orange filling and creamy orange frosting baked to golden perfection.

# Components:

→ Dough

01 - 3 1/4 cups all-purpose flour, plus extra for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 teaspoon 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 tablespoons orange zest from approximately 2 large oranges
12 - 1/4 cup unsalted butter, softened

→ Orange Cream Cheese Frosting

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

# Directions:

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 thoroughly until well combined.
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 as needed, until the dough is smooth and elastic.
04 - Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Mix granulated sugar and orange zest together in a small bowl to release the aromatic oils. Set aside.
06 - Punch down the dough and roll out on a lightly floured surface to a 16 by 10 inch rectangle. Spread the softened butter evenly over the dough and sprinkle with the orange sugar mixture.
07 - Starting from the long side, roll the dough tightly into a log. Cut into 12 equal rolls using a sharp knife or dental floss.
08 - Arrange rolls in a greased 9 by 13 inch baking dish. Cover with a damp cloth and let rise until puffy, approximately 30 to 40 minutes.
09 - Preheat oven to 350 degrees Fahrenheit. Bake rolls for 22 to 25 minutes, until golden brown.
10 - While rolls bake, beat softened cream cheese and butter until smooth. Add powdered sugar, orange juice, zest, vanilla extract, and salt; beat until creamy and well combined.
11 - Let the rolls cool for 10 minutes, then spread frosting generously over the warm rolls.

# Expert Advice:

01 -
  • These rolls stay soft and fluffy for days, so you can actually make them ahead and still feel like a genius on busy mornings.
  • The orange flavor isn't timid—it's bright and real without tasting artificial or medicinal, which I've learned is harder to pull off than it sounds.
  • Unlike typical cinnamon rolls, the frosting here feels light and tangy instead of heavy, so you don't hit that sugar wall halfway through.
02 -
  • The milk and orange juice need to be warm but not hot—if it's too hot, it kills the yeast; too cold, and nothing rises, so aim for that warm-to-the-touch temperature around 110°F.
  • Don't skip the 10-minute rest after mixing the yeast and liquid—that foamy top tells you the yeast is actually viable before you commit all your other ingredients.
  • Room temperature eggs and cream cheese aren't optional flourishes; cold ingredients resist mixing and can create lumps or uneven texture that no amount of beating fixes.
03 -
  • If your kitchen runs cold, create a warm rise environment by turning on your oven light and placing the covered dough inside—it creates the perfect gentle heat without drying anything out.
  • The frosting can be made up to a day ahead and refrigerated, then brought to room temperature and beaten again before spreading so it stays creamy and spreadable.
  • Use a microplane zester instead of a box grater for the zest—the fibers come out finer and distribute more evenly, which changes how the flavor blooms through the dough.
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