Recipe Details
Ingredients
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¾cupwarm whole milk (110 degrees F (43 degrees C))
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1(.25 ounce) packageactive dry yeast
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1largeegg, at room temperature
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1largeegg yolk, at room temperature
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½cupunsalted butter, softened
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2tablespoonshoney
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1 ½teaspoonsfreshly grated orange zest
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¼cupfreshly squeezed orange juice
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3 ½cupsall-purpose flour, divided, or more as needed
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1 ½teaspoonskosher salt
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cooking spray
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½cupunsalted butter, softened
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½cuplight brown sugar
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2teaspoonsground cinnamon
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1 ½teaspoonsfreshly grated orange zest
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4ouncescream cheese, softened
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1cuppowdered sugar
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1tablespoonfreshly grated orange zest
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1tablespoonfreshly squeezed orange juice
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¼teaspoonkosher salt
Cooking Directions
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Pour warmed milk into the bowl of a stand mixer fitted with a paddle attachment for the dough. Sprinkle yeast evenly over the surface of the milk. Let stand until foamy, 5 to 10 minutes.
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Add egg and egg yolk, butter, honey, orange zest, and orange juice to the yeast mixture. Beat on low until combined, about 45 seconds. Add 2 cups flour; beat on low until a wet dough forms, about 1 minute. Turn off mixer; switch to the dough hook attachment. Add 1 1/2 cups flour and salt, beat on medium until dough is soft and elastic, 7 to 10 minutes. If necessary, add an additional 1/2 cup flour, tablespoon by tablespoon, using as little as possible to achieve a soft dough. The dough should be quite sticky.
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Gather dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and set aside to rise at room temperature until doubled in size, about 1 hour.
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Combine butter, brown sugar, cinnamon, and orange zest for the filling in a bowl. Mix with a spatula until smooth and creamy, about 1 minute. Set aside.
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Punch down the dough and transfer to a well-floured surface. Roll dough into a large 10 x 18-inches rectangle. Spread the filling over the surface of the dough, leaving a 1/2 inch border along the top long edge.
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Roll the dough away from you to create a log, and pinch seam to seal.
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Cut dough log into 12 equal rolls (about 1 1/2 inches wide). Transfer rolls to a greased 13 x 9 inch baking dish. Loosely cover with plastic wrap, and set aside to rise at room temperature until puffy and almost doubled in size, 30 to 45 minutes.
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Preheat the oven to 375 degrees F (190 degrees C).
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Bake rolls in the preheated oven until golden brown, 22 to 25 minutes.
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While rolls are baking, prepare the frosting. Combine cream cheese, powdered sugar, orange zest, orange zest, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until very smooth and creamy, 2 to 3 minutes.
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Remove rolls from oven and transfer to a wire rack. Let cool 2 minutes, then spread frosting evenly over the rolls. Serve warm.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories536 | |
% Daily Value * | |
Total Fat 28g |
36% |
Saturated Fat 17g |
84% |
Cholesterol 108mg |
36% |
Sodium 416mg |
18% |
Total Carbohydrate 59g |
22% |
Dietary Fiber 1g |
5% |
Protein 14g |
27% |
Potassium 441mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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