Orange Rolls
I have been called a bit of a cinnamon roll connoisseur by my family, and these are my all-time favorite. If I have a family gathering, you know I'm making cinnamon rolls. For the holidays, I always make these sweet orange rolls. I like to think of it as my Christmas morning reward after the all-nighter I pulled to ensure everything was perfectly magical for my family.
Sweet Roll Dough
1 cup warm Milk
1 package Dry Active Yeast
1/3 cup melted butter
1/4 cup Sugar
1/4 cup Sour Cream
1 large Egg
4 cup All-Purpose Flour
1 1/4 teaspoon Salt
In a bowl, add your warm milk and yeast and let sit for 10 to 15 minutes until the mixture is foamy. If you get your milk too hot, it will deactivate the yeast.
In the bowl of a mixer with a paddle attachment, stir melted butter, sugar, sour cream, and your egg.
In a large bowl, mix flour and salt together.
Add 1/2 of the flour mixture to your wet ingredients with mixer on low speed.
Add half your milk mixture into a mixing bowl and continue to mix on low speed. Continue to do this with your wet and dry ingredients until they are all in the mixing bowl. Your dough should not be too wet or sticky. If sticky, add 1/4 to 1/2 a cup more flour to get the consistency right.
Change your paddle attachment for your dough hook and mix on medium speed for about 3 mins until the dough is smooth.
Spray a large bowl with cooking spray and place dough in a bowl. Cover the dough with a clean dish towel and place it in a warm place to rise. I have a microwave above my oven; I turn the light below the microwave on and set my dough underneath, which seems to do the trick. You can also put it in your oven (turned off) with a saucepan of boiling water until it doubles in size for about a
Orange Schmer
1/2 cup Brown Sugar
1/4 cup Flour
1/4 cup softened butter
Zest of one Orange
3 tablespoons Juice
Mix the butter, brown sugar, and flour in an electric mixer fitted with a paddle attachment.
Add in zest and juice and mix until combined.
Set aside until it’s time to roll out the dough.
Once your dough has risen, lay it out onto a lightly floured surface.
Roll it out until it's about a 20x14 rectangle.
Add the orange schmear over the surface of the dough. Making sure to cover the whole surface of the dough.
Roll the dough from one long side to the other to create a log.
Cut into 12 rolls and place into a greased pan. Don’t crowd rolls too close together, so there is room for them to rise.
From here, you can refrigerate your dough until you are ready to bake or cover loosely and let them rise in a warm spot for another 30 min. If you are not baking that day when you are ready to bake them, the dough will be colder from being refrigerated. Let your dough sit for about an hour to an hour and a half to rise. If you preheat your oven, let the rolls sit on top of the stove while it preheats and that will help warm/proof your rolls.
Preheat your oven to 350 and bake for 25-30 minutes.
Orange Cream Cheese Frosting
4 oz Cream Cheese soften
1/2 cup Butter soften
3 cups Powder Sugar
Zest and juice of one orange
Add cream cheese and butter to your mixer and mix on medium speed until combined.
Slowly add powdered sugar until the frosting is smooth.
Pour in zest and juice until combined.
At this point, it’s important that you taste test to make sure the frosting is good enough for serving!
When your rolls come out of the oven, add your frosting while they are still hot. This will make sure it melts into every possible crevice of your rolls. Very important step.
