Homemade Orange Sweet Rolls

• Vegetarian

• Produce

  • 1 Orange, fresh orange zest from medium
  • 1 Orange, fresh orange zest from

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 package Active dry yeast
  • 3 cups All-purpose flour
  • 2 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract

• Drinks

  • 11/16 cup Orange juice

• Dairy

  • 6 tbsp Butter, unsalted

• Liquids

  • 1/2 cup Water

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 package active dry yeast (2 and 1/4 teaspoons)
• 1/2 cup warm water
• fresh orange zest from 1 medium orange
• 1/2 cup orange juice
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 large egg
• 2 Tablespoons unsalted butter, softened to room temperature
• 3 - 3 and 1/2 cups all-purpose flour (spoon & leveled)
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 cup unsalted butter, softened to room temperature
• 1 cup confectioners sugar (or more for a thicker glaze)
• 3 Tablespoons orange juice
• fresh orange zest from 1 orange
• 1 teaspoon vanilla extract

Directions

• Make The Dough: Dissolve the yeast in 1/2 cup warm water for about 1 minute. No need to use a thermometer for the waters temperature, but to be precise: about 105-115F degrees. Stir the yeast/water around. Then add orange zest, orange juice, sugar, salt, egg, butter, and 1.5 cups of flour. Beat everything together on low with a handheld mixer, scraping down the sides as needed. (A mixer is definitely needed to break up all the butter and beat everything to the proper consistency.) With a wooden spoon, stir in enough of the remaining flour to make a dough easy to handle - about 1.5 - 2 more cups. You are looking for a dough that is not sticky and will spring back when poked with a finger. Transfer the dough to a lightly floured surface and knead it with your hands for about 5-6 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, about 1.5 hours. Line the bottom of a 9x13 inch baking dish with parchment paper, leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10x15 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners. For The Filling: in a small bowl, mix together sugar and cinnamon. Spread the dough rectangle with softened butter and sprinkle generously with all of the cinnamon-sugar mixture. Tightly roll up the dough and cut into 16 even rolls (1 inch in width each) with a very sharp knife. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place for about 30 minutes - 1 hour. Preheat the oven to 375F degrees. Cover the rolls with aluminum foil and bake for about 25-30 minutes, until they are lightly golden in color. Transfer the pan to a rack to cool for about 15 minutes. Make The Glaze: In a small bowl, mix together all of the glaze ingredients and drizzle over rolls before serving. Add more orange juice to thin out, if needed. Make ahead tip: Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and heres how: let the rolls rise through step 5. Then, bake the rolls for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. Take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them. To make this recipe using an overnight method: prepare through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.