These Orange Sweet Rolls are so amazing! The bread is so soft and full of flavor, it has a lovely sweet orange filling and then to take it up a notch it is lightly frosted with a heavenly orange butter cream frosting. I am now obsessed with orange sweet rolls! I spent a good amount of time researching a good Orange Sweet Roll recipe and I ended up combing a couple of recipes and switching things up a bit. It turned out absolutely perfect!
This recipe does take a good amount of time from start to finish but no worries because most of that time is just the time the dough needs to rise. It’s not hard to make. The dough comes together fairly quickly and after it rises you roll it out, mix together the orange filling, spread it on and roll it up! I love to use floss to cut the dough because it doesn’t squish it. It’s pretty fun too!
Do you want to know a secret? I didn’t use regular oranges, I used Minneolas and it worked great! I’ve heard the smaller variations of oranges give off more of an orange flavor but I am not sure how true that is.
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- ¾ cup *buttermilk, warm (Microwave for 1 minute on 50% power)
- 6 tablespoons butter, melted and cooled
- 3 large eggs
- 4 ¼ cups flour
- ¼ cup sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon salt
- ½ cup butter, softened
- ¾ cup sugar
- 2 tablespoons freshly squeezed orange juice
- grated orange zest from two large oranges (reserving ½ teaspoon for the frosting)
- ½ cup butter, softened
- 2½ cups powdered sugar
- 1-2 tablespoons freshly squeezed orange juice
- ½ teaspoon grated orange zest reserved from the filling above
- Mix the warmed buttermilk and melted butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer).
- With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add up to ¼ cup more flour, 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.
- Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours.
- Combine all the filling ingredients (reserving ½ teaspoon orange zest for the frosting) in a small bowl and mix well. Set aside.
- When the dough is ready, turn it out onto a lightly floured counter and press it into about a 16 by 12-inch rectangle. Gently brush the filling mixture over the rectangle, using the back of a spoon or rubber spatula.
- Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using floss, cut the log into 12 evenly sized rolls. Arrange the rolls on a lined or lightly greased baking pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.
- Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through.
- Beat together the frosting ingredients in a large bowl. (Start with 1 tablespoon of fresh orange juice and add a little more at a time until desired consistency is reached.) Once rolls are slightly cool spread on top of rolls.
- Store in an airtight container.
Adapted from Mel’s Kitchen Cafe & I Heart Nap Time
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