Ingredients
Equipment
Method
Make the Dough
- In a saucepan, heat 1/2 cup butter and the whole milk together just until hot and small bubbles form at the edge. Remove from the heat before it boils and allow to cool.
- In a small bowl, stir together the hot water (not boiling), quick rise yeast, and 1 tablespoon sugar. Let stand until foamy.
- In the bowl of a stand mixer fitted with a dough hook, combine eggs, 1/2 cup sugar, and salt. Mix briefly until just combined, then add 1 cup flour and mix again.
- Pour in the cooled milk and butter mixture on low speed, then mix in another 1 cup flour.
- Add the foamy yeast mixture while mixing, and gradually add the remaining flour (about 5 to 5 1/2 cups) until a soft dough forms.
- Knead the dough on medium speed for about 5 minutes, or until it is stretchy and no longer sticky.
- Lightly oil a large bowl. Place the dough inside, turn to coat with oil, cover with plastic wrap, and let rise for 1 hour until doubled.
Prepare Filling and Shape Rolls
- Zest and juice both oranges into a bowl. Stir in 1 1/2 cups sugar and the melted 1/2 cup butter until well mixed to form the glaze.
- On a lightly floured surface, roll the risen dough into a rectangle about 1/4 inch thick.
- Spread half of the orange sugar mixture evenly over the dough rectangle.
- Pour the remaining half of the orange glaze onto a greased baking sheet and spread it out evenly.
- Roll the dough up tightly from the long edge, then cut into 1-inch thick slices.
- Arrange the rolls over the glaze in the prepared pan, cover loosely with oiled plastic wrap, and let them rise for 30 minutes. Preheat the oven to 350°F (175°C).
Bake and Frost
- Bake the rolls for 20–25 minutes until golden brown.
- For the frosting, beat cream cheese until smooth. Add powdered sugar and orange zest and mix well, then whisk in orange juice 1 tablespoon at a time for a spreadable consistency.
- Spread the cream cheese frosting over the warm rolls before serving.
Nutrition
Notes
For the brightest orange flavor, use fresh oranges and zest only the outer layer, avoiding the white pith. If you don't have quick rise yeast, you can substitute the same amount of active dry yeast, but allow some extra rise time. Orange rolls can be assembled ahead: After cutting and arranging in the pan, cover tightly and refrigerate overnight, then bake as directed after letting them warm at room temperature for 30 minutes. Leftover rolls keep best in the refrigerator due to the cream cheese frosting; reheat gently to restore softness. You can also freeze the rolls before or after baking, without the frosting, for up to 2 months.