Ingredients
Scale
- Dough:
- 2 ½ cups all-purpose flour (plus extra for dusting)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet active dry yeast (2 ¼ teaspoons)
- ½ cup whole milk, warmed
- ¼ cup water, warmed
- 2 tablespoons butter, melted
- 1 large egg
- 1 tablespoon fresh orange zest
- 2 tablespoons fresh orange juice
- Filling:
- 1/3 cup unsalted butter, softened
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon fresh orange zest
- Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- 1 tablespoon butter, melted
Instructions
- Prepare the dough:
- Start by activating the yeast. In a small bowl, combine the warm milk, warm water, and sugar. Stir to dissolve the sugar, then sprinkle in the yeast. Let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is active and ready to go!
- In a separate large bowl, combine the flour and salt. Once the yeast mixture is frothy, pour it into the flour mixture along with the melted butter, egg, orange zest, and orange juice.
- Mix everything together until the dough comes together. You can use a stand mixer with a dough hook or mix it by hand.
- Knead the dough for about 5-7 minutes until it’s smooth and elastic. If it feels too sticky, sprinkle in a little extra flour, but be careful not to add too much. The dough should be slightly tacky but manageable.
- Let the dough rise:
- Once the dough is kneaded, shape it into a ball and place it in a greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 hour, or until it doubles in size. This is the time when the dough does all the magic!
- Prepare the filling:
- While the dough rises, mix together the softened butter, brown sugar, cinnamon, and orange zest in a small bowl until well combined. This will be the gooey, flavorful filling that swirls through the rolls.
- Roll out the dough:
- Once the dough has risen, punch it down gently to release any air bubbles. Turn the dough out onto a floured surface and roll it out into a rectangle about 12×18 inches in size.
- Assemble the rolls:
- Spread the orange-cinnamon filling evenly over the rolled-out dough, leaving about an inch around the edges. Be generous here—it’s the best part!
- Starting from one of the long edges, carefully roll the dough up into a tight log. Pinch the seam to seal it.
- Cut the rolls:
- Using a sharp knife or a piece of dental floss (my secret trick!), slice the dough log into 12 equal rolls. Arrange them in a greased 9×13-inch baking dish, leaving a little space between each one.
- Second rise:
- Cover the rolls loosely with plastic wrap and let them rise for about 30-45 minutes until they puff up nicely. They’ll almost double in size, so don’t rush this step.
- Bake the rolls:
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through. The kitchen will smell absolutely heavenly while they bake!
- Glaze the rolls:
- While the rolls are baking, make the glaze by whisking together powdered sugar, orange juice, and melted butter. If the glaze is too thick, add a little more juice to reach your desired consistency.
- Once the rolls are out of the oven, let them cool for just a few minutes before drizzling the glaze over the top. The warm rolls will soak up the glaze, making each bite sweet and citrusy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 20g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 4g