My to-do list today looked something like this: clean the pantry for an upcoming photo-shoot. Organize the mess on top of my desk. Finish the laundry. Go to the grocery store. Decorate for Easter. Put away the 2T clothes still in Mia’s closet *sniff*.
See how productive I am in my head?
Know what I actually did? Yup. I made Orange Sweet Rolls.
I don’t know why I was so intent on making these – I’ve never really been an orange-roll kind of girl. I didn’t like the store-bought version, I always preferred the cinnamon rolls – but lately I’ve been obsessed with making them.
And the verdict? Pretty darn good. Even for a non-orange-roll kind of girl.
Sweet, citrus rolls are perfect for breakfast, brunch or dessert. Recipe source: Adapted from Kelsey Nixon
Ingredients
- For Dough:
- 3 (.25 ounce) packets active dry yeast (2 and ¼ Tablespoons)
- 1 and ¾ cups warm water (approximately 110 degrees)
- ½ cup honey
- ½ cup melted butter
- 2 teaspoons salt
- 2 large eggs, beaten
- 4 to 6 cups flour, plus more if needed
- For filling:
- ½ cup (1 stick) butter, at room temperature
- 1 cup sugar
- 3 Tablespoons freshly squeezed orange juice
- For glaze:
- 2 cups powdered sugar
- 3 Tablespoons freshly squeezed orange juice
- ½ cup heavy cream (more as needed to reach desired consistency)
- 1 teaspoon orange extract (optional)
Instructions
- Preheat oven to 170 degrees, and then turn it off. You want a warm oven to help the dough proof.
- In the bowl of a stand mixer, combine the warm water and yeast. Allow it to sit for 5 minutes until yeast begins to bubble.
- Add the honey, melted butter, salt and eggs. Use a whisk to combine.
- Using the dough hook on your stand mixer, slowly add 4 cups of flour and beat to combine. Mixture will be wet.
- Then add ½ cup at a time until dough pulls away from sides of bowl but is still slightly sticky. This will be a wet dough, so don't add too much flour. Your finger should stick to the dough but shouldn't pull any dough away with it.
- Move dough to a well-oiled or buttered bowl. Cover with plastic wrap and place in warm oven. (Make sure the oven is off now!)
- Allow dough to double in bulk, which will take about 45 minutes.
- After dough has risen, punch it down and roll it in to a large sheet, approximately 16x24 inches.
- Spread filling (see below) over the dough, then tightly roll into a jellyroll shape, starting at the long end of the dough.
- Using string, floss or a sharp knife, cut into 1-inch pieces and place into a buttered 9x13 pan.
- Cover with a towel, and place back into warm oven. Allow to rise for a second time, about 20 minutes.
- Preheat oven to 375 degrees, and bake for 20-25 minutes or until golden brown.
- Drizzle glaze (see below) over the top of the warm rolls, and enjoy!
- For filling:
- Combine all ingredients in a small bowl. Spread evenly over rolled dough.
- For glaze:
- With a whisk, combine all ingredients until smooth. Glaze should be thin enough to pour, but thick enough to coat the back of a spoon. If necessary, add more cream or sugar to achieve desired consistency.
Original Recipes Visit orange sweet rolls @ lemon-sugar.com