Orange Sweet Rolls
Yield: 12 rolls
Prep Time: 25 minutes
Cook: 25 minutes
Tessa's Recipe Rundown...
Taste: Just as the name describes! Bright, sweet, and citrusy.
Texture: For all of the shortcuts taken to make this recipe quick and easy, these rolls are shockingly fluffy and tender.
Ease: Super easy, but a little messy.
Pros: Nostalgic and delicious, but easy enough to make for a special breakfast or brunch.
Would I make this again? Have already made these several times!
Photos by Constance Higley.
I think for most of us it just confirms everything we already knew to be true about baking! It’s so much more than the sweet treat you get to enjoy at the end.
I think this Orange Sweet Roll recipe is especially good for your mental health. It’s comfort food with a fresh twist!
Take cinnamon rolls, but replace all of the cinnamon flavor with bright and fresh orange flavor and you’ve got this delightful recipe. It’s absolutely perfect for any spring brunch, like Easter or Mother’s Day.
This recipe takes a lot of shortcuts to save time and energy. It relies on the power of instant yeast to make fluffy rolls with just 10 minutes of “rising” time. You may notice these are slightly less puffy and fluffy than traditional rolls, but they’re still absolutely mouthwatering.
Actually, when I shared these rolls with my friend and photographer, Constance, she was taken back to making similar rolls with her grandma as a kid.
That’s the beauty of baking.
Beyond that article showcasing the positive health effects of baking, I think it can go a step deeper. The aroma, the taste, the feeling can all transport you back to special memories, sometimes memories of loved ones who are no longer here.
If you make this recipe for someone special soon, be sure to snap a picture and tag me on Instagram and use #handletheheat so I can see!
Orange Sweet Rolls
For the dough
- 1 cup lukewarm milk
- 1/3 cup lukewarm water
- 1 package (2 1/4 teaspoons) instant yeast*
- 3 tablespoons granulated sugar
- 3 1/2 cups (445 grams) all-purpose flour
- 1 teaspoon fine salt
For the filling
- 3 tablespoons (43 grams) unsalted butter, melted
- 1 cup (200 grams) orange marmalade
- 1/4 teaspoon salt
- 1/2 cup (100 grams) light brown sugar
For the icing
- 3 tablespoons heavy cream
- 1 cup (125 grams) powdered sugar
- 2 teaspoons orange zest
Preheat the oven to 350°F.
For the dough:
In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients and stir until combined. Turn the mixer on medium speed and knead for 5 minutes, or until smooth. Remove the dough to a floured work surface, cover, and let rest for 10 minutes.
For the filling:
In a small bowl combine the butter, marmalade, and salt.
After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15-inch rectangle. Spread the butter mixture all over, leaving a 1/2-inch border at the far edge. Sprinkle the sugar all over. Roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.
Use a very sharp knife to cut off the ends then cut the dough into 11 to 12 equal pieces. Place in greased pie pan or 9 by 13-inch baking pan.
At this point you could cover and refrigerate the rolls overnight then let them come back to room temperature for 1 hour before baking.
Bake for about 20 to 25 minutes, or until lightly golden brown. Let cool on a wire rack for at least 5 minutes.
For the icing:
While the rolls cool, whisk together the icing ingredients until smooth. Drizzle all over the warm rolls and serve.
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