Orange Breakfast Rolls
Taste of Home makes what they call "Orange Cheesecake Breakfast Rolls." The recipe makes 24 rolls, although many reviewers cut them into just 12 rolls. They use orange juice concentrate, which you cannot really find anymore, and I thought they could have used more orange zest, so I looked for other recipes as they sound really good. Most other recipes do not use cream cheese in their filling; they just use cream cheese in the frosting and do not call them cheesecake rolls. This is the filling Taste of Home uses in case I would like to adapt some other recipe to use cream cheese in the filling
Filling: 1 package (8 ounces) cream cheese, softened; 1/2 cup sugar; 1 tablespoon thawed orange juice concentrate; 1/2 teaspoon vanilla extract.
Fluffy Orange Rolls
from https://thewoodandspoon.com/
These fluffy orange rolls are soft breakfast pastries [similar to cinnamon buns], with an orange sugar filling and a cream cheese frosting on top!
Note: You’ll end up zesting about 3 oranges for this recipe. I recommend zesting the oranges and reserving the juice- you’ll have just enough to meet the zest and juice needs for this recipe!
For the dough:
1/2 cup (120 gm) milk, lukewarm
1/4 cup (60 gm) water, lukewarm
1 tablespoon active dry yeast
1/2 cup (120 gm) orange juice (see note)
6 tablespoons (85 gm) unsalted butter, melted but not too hot
1 large egg plus 2 egg yolks
1/4 cup (50 gm) brown sugar
1/4 cup (50 gm) sugar
2 teaspoons orange zest (see note)
2–3/4 cups (385 gm) all-purpose flour
1–1/2 cups (210 gm) bread flour
1/2 teaspoon salt
For the filling:
5 tablespoons (70 gm) unsalted butter, melted
3/4 cup (150 gm) brown sugar
2 teaspoons orange zest (see note)
Pinch of salt
For the frosting:
4 ounces cream cheese, at room temperature
1/4 cup (55 gm) unsalted butter, at room temperature
1 cup (115 gm) powdered sugar
2+ tablespoons of orange juice
To prepare the dough:
In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes.
Stir in the orange juice, butter, egg, egg yolks, and brown sugar, sugar, and orange zest until smooth.
In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook.
Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 – 2 hours (see notes).
Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle about 11”x21” in size.
Combine the melted butter, brown sugar, orange zest, and salt in a small bowl and spread the mixture over top of the dough, leaving a 1” perimeter of dough without any filling on it.
Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into 1-1/2” sections and lay them out 2” apart in a lightly greased baking dish.
Cover with plastic wrap and allow to rise a second time for about 25-30 minutes.
In the meantime, preheat the oven to 350 degrees. Once preheated, bake in the oven for about 20-22 minutes or until the edges are barely golden and the internal temp is 190 degrees. Remove from the oven and prepare your frosting.
To prepare the frosting:
Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar and orange juice and beat to combine. Add additional OJ to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze.
Cinnamon rolls are best enjoyed warm.
Yield: 18 Rolls
Orange Rolls
from https://laurenslatest.com/
These homemade Orange Rolls made with a fluffy dough swirled with orange zest and cinnamon and topped with a citrus cream cheese frosting, are a breakfast sensation. Enjoy with juice or coffee or your favorite breakfast beverage. These are sweet, citrusy, light, chewy, fluffy, and oh so simple to make.
for the dough-
2 cups warm water
4 1/2 teaspoons quick rise yeast 2 packets
6 tablespoons granulated sugar
6 cups all purpose flour give or take 1 cup, see NOTES below
5 tablespoons butter melted and cooled
2 teaspoons salt
for the filling-
1/2 cup butter melted
1 cup granulated sugar
2 tablespoons orange zest
1/4 teaspoon cinnamon
for the icing-
2 oz cream cheese
1/4 cup softened butter
1 teaspoon orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1 teaspoon corn syrup
1 1/4 cups powdered sugar
make the dough-
In the bowl of a stand mixer, stir warm water together with yeast an 3 tablespoon sugar until mostly dissolved. After 10 minutes, mixture should be foamy. (If nothing has happened, throw it out and try again OR buy fresher yeast.)
Add in remaining 3 tablespoons of sugar and 2 cups of flour and start to mix with the machine on low to medium speed with the dough hook attachment.
Stir in melted butter and salt. Add in another 1-2 cups of flour and let the machine work to knead it into the dough, about 2 minutes or kneading on low to medium speed.
Add in remaining 2 cups of flour (if needed) bit by bit, letting the machine knead in the flour for several seconds before adding in more flour. Only add in enough flour to get a dough that is mostly smooth, has cleaned the sides of the bowl, the bottom is still sticking and when you touch it with your hands, it is tacky but not sticky enough to stick to your hands. This whole process should take about 10 minutes.
Scrape the dough out of the bowl and into a well greased large bowl. Roll it around to coat in oil, over and rise on the counter 2-3 hours. Alternately, you can refrigerate 2-3 hours to overnight.
filling and cutting orange rolls-
In a medium-size bowl, stir sugar, orange zest and cinnamon together until combined. Set aside.
Flour a clean surface and dump risen dough onto the board. Sprinkle the dough and rolling pin in more flour and start to roll a 24"x18 rectangle (approximately). As you roll, be sure to move the dough around to ensure no sticking. Add more flour as needed.
Using your fingers, spread the soft butter over the entire piece of dough, leaving a 1 inch border along the top of a longer 24" side. Sprinkle the orange sugar mixture over the butter evenly.
Roll dough neatly into a tight swirl, towards the border of dough without sugar. Bring entire log of dough towards you, moving the seam side down to hold in place.
Using a serrated bread knife, cut into 1 1/2" rolls (approximate is fine) and place onto buttered parchment paper on a lightly colored half sheet pan. (You should end up with 16 nice cinnamon rolls and 2 small end pieces that you can squeeze onto the sheet pan too or just toss.)
Cover rolls with plastic wrap and rise 1 hour or until puffed and pretty.
bake-
When the 1-hour mark is almost up, preheat oven to 350° F. Bake for 20-25 minutes or until tops are golden brown.
for the orange cream cheese icing-
In a small bowl, measure out all ingredients for frosting. Mix slowly until incorporated and then increase the speed to whip until completely smooth and light.
Spread icing overtop warm orange rolls. Serve warm or at room temperature.
Notes
Don’t let the 6 cup increment of flour fool you! This is an approximation. Only add enough flour to get you a dough that:
- has cleaned the sides of the mixing bowl
- still sticks to the bottom of the mixing bowl
- is mostly smooth
- is tacky when touched but isn’t sticky enough to leave a residue or stick
When in doubt, leave the dough a little on the sticky side and then refrigerate. You can always add in more flour later as you’re rolling out the rolls to compensate.
Servings 24
