Classic Orange Rolls
Makes 12
Ingredients
- 4¼ to 4½ cups all-purpose flour, divided, plus more for dusting
- 1⅓ cups sugar, divided
- 1 (0.25-ounce) package instant yeast
- 2 teaspoons kosher salt
- 1¼ cups whole milk
- 1 cup unsalted butter, softened and divided
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons packed orange zest (about 2 large oranges)
- ¼ teaspoon ground cardamom
- Orange Icing (recipe follows)
- Garnish: orange zest
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups flour, ⅓ cup sugar, yeast, and salt at low speed until combined.
- In a medium saucepan, heat milk and ½ cup butter over medium heat until an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add egg and vanilla, and beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups flour, beating just until combined and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 8 to 10 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup flour, 1 tablespoon at a time, if necessary.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 40 minutes to 1 hour.
- Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In a small bowl, stir together orange zest, cardamom, remaining 1 cup sugar, and remaining ½ cup butter until well combined.
- Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18x12-inch rectangle. Using a small offset spatula, spread zest mixture onto dough, leaving a ½-inch border on one long side. Starting with long side opposite border, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
- Preheat oven to 375°.
- Bake until lightly golden brown and an instant-read thermometer inserted in center registers 190°, 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Using excess parchment as handles, remove from pan. Using a small offset spatula, spread Orange Icing onto warm rolls. Garnish with orange zest, if desired. Serve warm.
Orange Icing
Makes about 1 cup
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 1 tablespoon orange zest
- 1 tablespoon whole milk
Instructions
- In a medium bowl, fold together cream cheese and butter with a rubber spatula until smooth. Add confectioners’ sugar, and fold until combined. Add orange zest and milk, and stir until icing is smooth and spreadable. Use immediately, or refrigerate until ready to use.
