Orange Rolls

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My Orange Rolls are deliciously soft, stuffed with fresh orange zest, and topped with a fresh orange glaze. These rolls are a nice change when you want something a little different than a classic cinnamon roll.

Ingredients

FLOUR

 Bread flour always tends to be my favorite for any type of roll. The result just can’t be beat! This option contains more gluten than all-purpose flour, so the finished product results in a tall buoyant rise and bread that is soft with a beautiful stretch. Many grocery stores sell bread flour. You’ll find it right next to the all-purpose flour. I most often make this recipe with organic bread flour that I get from a local mill, LEHI MILLS.*  (Affiliate coupon code is AMBERSKITCHEN for 10% off) I prefer their products because they source their wheat from farmers who do not use glyphosate on their wheat crop. 

SALT

I am very picky about Salt! I only use Redmond Real Salt because it is full of naturally-occurring trace minerals, is unprocessed, and has no fillers, no anti-caking agents, no additives, or unhealthy pollutants. Redmond real salt has been mined from an ancient sea bed in central Utah- making it true sea salt! I get my salt HERE*. To make it more cost effective, I buy in bulk and order a 25 POUND BAG OF SALT* every few years. I store it in mason jars and it lasts me a few years.

My affiliate Coupon code “AMBERSKITCHEN” saves you 15% on any Redmond products. 

WATER

Use room temperature to slightly warm water. Think baby bottle temperature! If it is too cold then the dough will not rise quickly enough and if it is too hot it could aggravate or even kill the yeast. The slight warmth of the water will help the yeast do its job most effectively.

SUGAR

Granulated sugar is my sweetener of choice for this dough, however you could use honey or even coconut sugar. When using honey or coconut sugar, feel free to substitute straight across.

For the orange filling, opt for white granulated sugar rather than brown sugar.

The frosting uses powdered sugar which I also strongly recommend! Any other sweetener would produce a grainy textured frosting. 

COCONUT OIL

I love using coconut oil in my enriched breads and rolls. Coconut oil makes the dough so soft. Even softer than when I use butter or vegetable oil. I highly recommend you grab some if you don’t already have some on hand.

EGGS

Eggs give extra richness to this dough and also give the dough a little extra boost in rise!

YEAST

This quick recipe uses conventional yeast, but you could also use sourdough. See my Sourdough Cinnamon Rolls Post for the method.

ORANGES

Fresh oranges make these rolls so delicious! Zest the outsides and then use the juice for the frosting. Don’t use storebought orange juice or it won’t turn out quite as good.

How to Make Orange Rolls

Making orange rolls might seem a little daunting at first but I promise it is simple if you follow the instructions.

Make the Dough

In a stand mixer/large bowl, combine sugar, warm water, and yeast. Give it a quick mix, cover, and let yeast dissolve for 10 minutes. Add the eggs, oil, and salt straight into your bowl with the yeast mixture. Then add the flour, a cup at a time, while mixing in between.

You have enough flour when the dough doesn’t stick to the side of the bowl and the dough is tacky but doesn’t stick to your fingers. (Be careful not to add too much flour!) If you do add too much, you can add a little extra melted coconut oil! Knead for 5 minutes

Rise

The dough only needs to rise for 10 minutes, so set a timer and don’t forget about it!

Shape the Rolls

Dump the dough onto a floured surface and divide in half. Roll out each half into a large rectangle. Spread 1/2 of the butter (it’s much easier if it is very soft, but not melted) and sprinkle on half the sugar and orange zest.

Tightly roll the dough into one long snake. Using cinnamon dental floss, thread, or a very sharp knife, cut the dough (as shown in video) into 16 even slices per dough snake. Repeat for the other dough snake.

Rise

Place the rolls onto greased jelly roll pans and set out to rise for 10-30 minutes or until puffy.

Bake and Frost

Bake at 375°F for 14-15 minutes. Whisk the frosting ingredients together while the rolls are baking. Once the rolls come out of the oven let them cool a bit before frosting.

More Yummy Treats

Sourdough Pumpkin Cinnamon Rolls with Browned Butter Frosting

Browned Butter Sourdough Chocolate Chip Cookie Bars

Cinnamon White Bread

HAPPY COOKING!

I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN

Orange Rolls

Quick and heavenly. That's really all you need to know. You will not regret making these!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Prep Time: 1 hour hour

Cook Time: 15 minutes minutes

Rising time: 10 minutes minutes

Servings: 32

Ingredients

Dough

• 3 1/2 cups warm water
• 3/4 cups sugar
• 2 T active dry yeast
• 3 eggs
• 1/2 cup melted coconut oil
• 1 T salt
• 10-11 1/2 cups unbleached bread flour

Filling

• 10 T butter, divided
• 1 1/3 cup white sugar, divided
• Zest of 3-4 oranges

Frosting

• 1 cup butter, softened (2 sticks)
• 5-6 cups powdered sugar
• Zest of 3-4 oranges (about 1.5 tbsp)
• Juice of 3-4 oranges (squeeze the juice from the zested oranges)

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Instructions

• In a stand mixer/large bowl, combine sugar, warm water, and yeast. Give it a quick mix, cover, and let yeast dissolve for 10 minutes.
• Add eggs, oil, and salt. Mix together. Then add the flour cup by cup while mixing in between. You have enough flour when 1- the dough doesn’t stick to the side of the bowl 2- the dough is tacky but doesn’t stick to your fingers. (Be careful not to add too much flour!)
• Knead for five minutes. If using a mixer- cover the dough while kneading to keep the heat inside.
• Cover the dough and let it rise 10 minutes. Preheat the oven to 375° F.
• Dump dough onto a floured surface. Divide in half and roll out each half into a large rectangle.
• On each half, spread 1/2 of the butter, and evenly sprinkle half of the sugar and orange zest.
• Tightly roll dough up into one long snake. Using thread or a very sharp knife, cut the dough (as shown in video) into 16 even slices per dough snake. (Discard the ends)
• Onto two greased jelly roll pans, evenly lay out all orange roll dough rounds, 16 per cookie sheet. Cover and let rise 10-30 minutes.
• Bake at 375° F for 14-15 minutes.
• For frosting: Whip the frosting ingredients together until it is light and smooth. When your orange rolls come out of the oven, spread the orange glaze all over the rolls! Enjoy!

Notes

Watch the Process:

https://amberskitchencooks.com/wp-content/uploads/2021/05/CINNAMON-ROLLS-VIDEO.mov#t=73