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Orange Breakfast Rolls
Orange Breakfast Rolls
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
515 minutes
Transform simple yeast dough into delicious orange-cinnamon breakfast rolls, topped with a warm, gooey glaze.
Ingredients:
  • For the dough
  • 1/4 cup granulated sugar
  • Finely grated zest from 1 orange (about 1 tablespoon)
  • 2/3 cup whole milk
  • 4 large eggs, at room temperature
  • 4 cups (480g) all-purpose flour, plus more for dusting
  • 2 1/2 teaspoons instant yeast or standard yeast softened in 2 tablespoons warm water
  • 1 1/2 teaspoons salt
  • 10 tablespoons unsalted butter, at room temperature, cut into 1-inch chunks
  • 1 teaspoon vegetable oil (for the rising bowl)
  • Soft, unsalted butter (for the baking pan)
  • For the filling
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 to 3/4 cup granulated sugar
  • 2 tablespoons finely orange zest (from 2 oranges)
  • 1 teaspoon cinnamon
  • Pinch salt
  • For the glaze
  • 2 cups confectioners’ sugar
  • 3 tablespoons freshly squeezed orange juice, or to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon melted, unsalted butter
  • Pinch of salt
Instructions:
  • Combine the sugar and orange zest: In a small bowl, rub the orange zest into the sugar to release the orange oil and infuse the sugar with flavor.
  • Heat the milk in the microwave for 30 seconds. Combine warm milk with eggs in a measuring cup and beat with a fork until well mixed.
  • Gently fold the fragrant infused sugar into the creamy egg and milk mixture, then let it rest.
  • In a stand mixer bowl with the paddle attachment on low speed, blend the flour, dry yeast, and salt until well combined.
  • Blend together the egg, milk, and sugar with the dry ingredients using low speed until combined.
  • Incorporate the butter: Start by adding the butter pieces one at a time on low speed while mixing until the dough absorbs the butter and becomes sticky. Scrape down the sides of the bowl and shape the mixture into a ball.
  • Allow the dough to rest: Cover the bowl with plastic wrap and place it in a warm spot. Set a timer for 20 minutes.
  • After 20 minutes, uncover the dough and gently stretch and fold it by rotating the bowl and repeating the process 5 to 6 times. Cover and let it rest for another 20 minutes.
  • After kneading, give the dough some love by repeating the process: stretch and fold it 5 to 6 times while rotating the bowl. Transfer the dough from the mixer bowl to an oiled bowl. Shape it into a ball, cover with plastic wrap, and chill in the fridge overnight.
  • Take the dough out of the refrigerator and let it come to room temperature for 45 to 60 minutes before preparing the filling. Assemble and bake.
  • Prepare the filling by mixing butter, sugar, orange zest, cinnamon, and salt in a small bowl until well combined.
  • Prepare the baking pan by greasing a 9 x 13-inch pan and lining it with a 12 x 16-inch parchment paper with overhang on 2 long sides by 1 1/2 inches.
  • Create a rectangular dough: Place a second 12 x 16-inch parchment paper on a floured surface. Transfer the dough onto the parchment paper, shape it into a rectangle, and roll it out to match the parchment size, adjusting the corners as needed. Aim for a thickness of approximately 3/8-inch.
  • Spread the filling evenly over the dough with an offset spatula, leaving a 1-inch border. Roll the dough into a cylinder starting from the long side closest to you. Pinch the seam firmly and place the log seam side down.
  • Cut the log into 12 even pieces about 1 1/2 inches wide, then shape them into rolls and place in the pan so they are close but not touching. Cover with plastic wrap and let rise for 45 to 60 minutes until puffy and almost doubled in size.
  • Place the oven rack in the middle position and heat the oven to 350ºF.
  • Prepare the glaze: Combine confectioner’s sugar, orange juice, lemon juice, butter, and salt in a medium bowl. Whisk until smooth and reach a pourable consistency. If needed, add more orange juice, 1 tablespoon at a time, to thin it out.
  • Bake the rolls until golden brown for 33 to 35 minutes, covering loosely with foil if browning too quickly. Insert an instant-read thermometer into the center of a roll; it should read 195°F. Let the rolls cool in the pan on a rack for about 10 minutes before serving.
  • To glaze and serve the rolls: Place a wire rack over a baking sheet. Once the rolls are out of the oven, place the pan on the rack and brush half of the glaze over them. Let it sit for 15 minutes. Use the parchment paper to lift the rolls out of the pan onto the rack. Remove the parchment paper from underneath. Brush the remaining glaze over the rolls, letting any extra drip onto the baking sheet. Serve the rolls warm. Store any leftovers tightly wrapped in foil at room temperature for up to 2 days. Enjoy the recipe? Rate it below!

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