This recipe is adapted from Melissa's Southern Style Kitchen. You can view the original recipe here:
The changes I made were adding an additional egg for richness, omitting the cinnamon from the filling and a few tweaks to the process.
Ingredients
Dough:
1 cup scalded milk (110-115°F)
2 (¼ oz each) packets rapid rise yeast
¼ cup granulated sugar plus 1 teaspoon divided
4 cups all purpose flour
1 teaspoon salt
⅓ cup orange juice
4 tablespoon salted butter melted
1 large egg lightly beaten
Filling:
½ cup salted butter softened
1 cup granulated sugar
3 tablespoon orange zest
Frosting:
4 oz cream cheese softened
4 tablespoon salted butter softened
1 ½ cups powdered sugar
2 tablespoon orange juice additional as needed to thin
2 tablespoon orange zest
Step 1: Scalded Milk
Pour milk into a microwave-safe glass and heat for 45 seconds. Test the temperature of the milk with an instant-read thermometer. Be careful not to exceed the temp or it will kill the yeast. If it's too hot, you can stir for a minute or two to bring down the temp or simply wait. If it hasn't reached temp after 45 seconds, heat in 10 second intervals until you reach temp.
Step 2: Dough
Place scalded milk, yeast and 1 teaspoon sugar in a small bowl. Mix lightly then let sit for 8-10 minutes until it bubbles and blooms. If it doesn't bloom, throw it out and start over.
In a separate bowl, use a whisk to sift together flour, ¼ cup sugar and salt.
In the bowl of a stand mixer fitted with a dough hook or a large mixing bowl, add yeast mixture, orange juice, butter and egg. Mix just until combined. With the mixer on low speed gradually add sifted dry ingredients. Once all is added, and dough has pulled away from sides of bowl, increase speed and knead for 5-7 minutes until elastic. If dough is sticky, add a little more flour just until it pulls away from the side of the bowl.
Butter a large bowl, place dough into bowl, cover with a damp cloth and let rise for 1 hour.
After 1 hour, punch down dough, and roll into an 18 x 12 inch rectangle on a lightly floured surface.
Step 3: Filling:
To make filling: In a medium size bowl, using an electric mixer, whip together softened butter with granulated sugar and orange zest until combined.
Spread from end to end of dough. Begin rolling from the widest edge jelly roll style ending seam side down.
Using a knife, divide dough into 12 even portions. Place side by side in a buttered 13 x 9 inch baking pan. Cover with a damp cloth and let rise for 45-60 minutes or until doubled.
Step 4: Bake
Preheat oven to 350°F. Uncover rolls, then bake for 25-30 minutes until puffed and lightly golden. Let sit on counter while you make frosting.
Step 5: Frosting
Using an electric mixer, whip together cream cheese, butter, powdered sugar, orange juice and zest until combined.
Frost rolls while warm then serve.
Comments