Description
These Glazed Orange Sweet Rolls are soft, fluffy rolls infused with vibrant orange zest and topped with a tangy orange glaze. Perfect for breakfast or brunch, they combine the comforting sweetness of classic cinnamon rolls with refreshing citrus flavor, creating an irresistible treat that’s both aromatic and delicious.
Ingredients
Scale
For the Dough:
- 3/4 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 1 package (2 1/4 tsp) active dry yeast
- 1/4 cup unsalted butter, melted
- 1 egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- Zest of 2 large oranges
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed orange juice
Instructions
- Make the Dough: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is activated.
- Add Wet Ingredients: Add the melted butter and egg to the yeast mixture, stirring until fully combined.
- Add Dry Ingredients: Gradually add the flour and salt, mixing until a soft dough forms without any dry patches.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5-10 minutes until it becomes smooth and elastic, developing gluten structure for soft rolls.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Prepare the Filling: In a small bowl, combine softened butter, granulated sugar, and orange zest to create a spreadable orange-flavored paste.
- Roll Out Dough: After the dough has risen, punch it down and roll it out on a floured surface into a 15×9 inch rectangle.
- Spread Filling: Evenly spread the orange butter filling over the rolled dough, making sure it covers the surface edge to edge.
- Shape Rolls: Starting from the long edge, roll the dough tightly into a log. Seal the seam by pinching the dough gently, then slice the log into 12 equal-sized rolls.
- Second Rise: Place the rolls into a greased 9×13 inch baking dish, leaving a bit of space between each. Cover and let them rise again for about 30 minutes until puffy.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until they turn golden brown on top and are cooked through.
- Make the Glaze: While the rolls are baking, mix powdered sugar with freshly squeezed orange juice in a small bowl to create a smooth, pourable glaze.
- Glaze the Rolls: Once the rolls come out of the oven, immediately drizzle the orange glaze over the warm rolls for a glossy, sweet finish.
- Serve: Allow the rolls to cool slightly before serving to let the glaze set and to enjoy them warm and fragrant.
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- For a stronger orange flavor, add a teaspoon of orange extract to the filling or glaze.
- These rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Reheat gently in the microwave or oven before serving to restore softness.
- You can substitute all-purpose flour with bread flour for a chewier texture.
