My first attempt at these Orange Sweet Rolls was Good Friday in April of 2020, when we were in lock-down from the Covid19 virus. I was missing my family, and turned to baking. We have orange trees in the backyard and I had all the other ingredients on hand already. Delicious!
May I suggest that these be eaten HOT out of the oven, and within 24 hours.
¾ cup buttermilk
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice from about 1 orange
1/2 teaspoon grated orange rind/zest reserved from the filling above
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes.
Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.
Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.
For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.
When the dough is ready, turn it out onto a lightly floured counter and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.
Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.
NOTES from Mel
As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe.
This tutorial on yeast may help identify how a perfectly floured dough should be.
I pre-measured ingredients and pre-prepared the orange juice and zest all before I started. All this because more than one batch of dough was happening and I didn’t want to take the chance of messing up one of the batches. Plan for a good portion of the day for the dough to raise. All my families loved these delicious rolls.
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